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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?
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Soy Sauce Eggs (Shoyu Tamago)
Soy Sauce Eggs - easy and healthy hard-boiled eggs steeped in a soy sauce mixture. This soy sauce eggs recipe yields delicious results.
- 6 hard boiled eggs
- 2 cups water
- 2 tablespoons Japanese soy sauce or tamari
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
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.
I wonder if you could devil them? Has anyone tried?
Yes, you can definitely turn them into deviled eggs.
I Just deviled them today it’s pretty great
Can you re-use the sauce for a couple weeks? (for multiple batches of eggs) or is this a no no.
Yes, you can use the sauce for a few times.
How should you and how long can you store the eggs? I haven’t tried this recipe yet but would like to know so I can store them once I do it!
You can keep in the fridge for a couple of days.
How long can you leave the eggs in the soy sauce mixture before things get too salty? I made some earlier but I think I want to use them tomorrow night.
I think 24 hours is good.
I had not heard of dark soy sauce, so I did some internet research & now I’m REALLY confused about what to use! What I read said that most supermarket brands were a type of dark…what? Do you have some brands to recommend? I have both regular & less sodium Kikkoman soy sauce for general everyday use.
There are two kinds of soy sauce: soy sauce and dark soy sauce. Soy Sauce is sometimes labeled as Light Soy Sauce. Please check out dark soy sauce and soy sauce on this page: https://rasamalaysia.com/pantry-ingredients/ and I have recommended brand.
I’ve been making the soy sauce eggs for years. I often add sugar, lemon, or anything that sounds interesting. I will also drop a few into the deep fryer for a different and unique texture and taste….
Yum, sounds so good!