Shoyu Egg Recipe
Easy Shoyu Eggs – a batch of rich and delicious Japanese soy sauce eggs, perfect as a side dish, part of your main meal, or even for snacking. With just 5 minutes of prep time, you can easily make these umami-filled eggs.
Servings: 3 people
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.
Notes
- Use fresh eggs as they have a firmer egg white, which helps them hold their shape better during boiling and marinating.
- Immediately transfer boiled eggs to an ice bath after cooking to stop the cooking process and make them easier to peel.
- Make sure the eggs are evenly coated with the shoyu marinade. This helps achieve consistent flavor throughout.
Nutrition
Serving: 3people | Calories: 171kcal | Carbohydrates: 3g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 373mg | Sodium: 1137mg | Potassium: 164mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 520IU | Calcium: 58mg | Iron: 2mg