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Originally published on December 22, 2009. Updated with new pictures and recipe.
One of my favorite things to eat is Japanese-style soy sauce eggs or shoyu tamago in Japanese language. Whenever I eat out at my favorite ramen restaurants, I always order an extra serving of soy sauce eggs.
As simple as it sounds, soy sauce egg is one of my favorite egg recipe ever.
Soy sauce egg is not cheap at restaurants, some as much as $1.50 per egg. Making homemade soy sauce egg is so easy and calls for only a few basic ingredients: hard-boiled eggs, soy sauce, dark soy sauce and sugar. It’s really that simple.
I usually make a big batch and keep them in the fridge. Soy sauce eggs make a great snack in between meals; they are also great as a topping for many Asian noodles. Everyone loves them, including the pickiest kids.
How Many Calories per Serving?
This recipe is only 171 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Soy Sauce Eggs (Shoyu Tamago)
Ingredients
- 6 hard boiled eggs
- 2 cups water
- 2 tablespoons Japanese soy sauce or tamari
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
Instructions
- Make the hard-boiled eggs by boiling the eggs in hot water for 10 minutes. Crack and peel the shell off the eggs. Set aside.
- In a small pot, bring the water to boil. Add the soy sauce, dark soy sauce and sugar. Transfer the eggs into the soy sauce mixture. Turn off the heat and let it steep in the mixture for an hour before serving.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Gudetama!!!
Can this be done with teriyaki sauce?
I can be but it won’t taste the same.
It’s probably best to go by observing the color in the photo here and if necessary extend the soaking/steeping time for desired result. After an hour, my eggs didn’t have enough soy flavor and color. It’s a simple fix.
they came out colorless and tasteless :( maybe cause i did a few changes, i only needed 2 eggs so i halved the entire recipe and i just used regular soy sauce, what do u think?
You don’t half the recipe, it doesn’t work this way because you have less eggs.
Also, you will need dark soy sauce for the color.
My children will love these!!! Would you happen to know if they would work in egg molds if I warm them back up a bit before putting them in the mold? I’m thinking the brown color and the bear mold would be adorable!
Sorry egg molds won’t work.
amazing stuff
wow thats something new.. have to try it.thanks
Try to smoke (in a smoker) the eggs after the soy sauce bath. I tried them last month in Japan when I was invited to a BBQ and they were great!
I don’t remember how long they where smoked, something like 5-10 hours. But the egg got smaller, the outside of the egg a bit more chewy and the flavours got concentrated – together with the wonderful smoky taste!
Cheers.
That’s great idea. Thanks for sharing.
Thank you so much for your recipes ….I also make Crabmeat Rangoon …it’s pretty easy and your soy sauce hard boiled eggs would not last long with my friends
Hi Mary, thanks for your sweet comment. Yes you need to make a big bunch of these soy sauce eggs!
I’m experimenting with finger food to refuel with on the bike leg of a long Triathlon race. After trying sushi (brown rice) and finding the portions rather too big, I have explored rice balls and have invented some small compressed black sticky glutinous rice balls with half a chocolate chip in the middle and rolled in shredded coconut. By the same token, I think I would like the flavour of soya sauce eggs but they would be too big, and cutting them would make them messy; so I have bought quail eggs — I think making shoyu eggs with them would be perfect. It may take a bit of dialling in to make sure I don’t over-cook the yolks though. can’t wait to try.
Good idea to use quail eggs. Yes, egg yolk will get overcooked especially if you steep in the soy sauce mixture for a long time.