Arrow Created with Sketch. Back to The Recipes Shoyu Tamago (Soy Sauce Eggs) Snacks and Apps Meals np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 83 Ratings PRINT Prep Time 15 minutes Cook Time 6 hours (to marinate) Serving Yield 6 to 12 eggs Throw them atop a bowl of rice or watch them sink slowly into your ramen broth, because these soy sauce eggs, also known as shoyu tamago, are an endlessly versatile addition to everything from traditional Japanese cuisine to Asian Fusion dishes. And the process couldn't be simpler: as the hard-boiled egg marinates in a mixture of soy sauce, brown sugar, and rice vinegar, it takes on a veneer of umami that penetrates all the way through to the yolk. By: Omnivore’s Cookbook Ingredients 6-12 large Pete and Gerry’s Organic Eggs (see notes) 3/4 cup soy sauce 2 tablespoons brown or white sugar 1 tablespoon rice vinegar 4 dried chilis (or 2 jalapeño peppers) (see notes) 2 star anise pods 3-4 cups water (see notes) Directions To prepare the marinade: Step 1 Combine all the marinade ingredients in a small pot. Bring it to a boil, then simmer for 5 minutes. Remove the pot from the stove and let it cool. To boil the eggs: Step 1 Prepare a pot that is large enough to hold all the eggs without overlapping them. Add just enough water to cover the eggs. Heat over medium-high heat until boiling. Lower the heat to medium. Step 2 Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil. Step 3 If you wish to keep the egg yolks in the center of the eggs, stir the water in a consistent circle for the first minute of cooking. Step 4 Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled. Step 5 While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don’t have ice). Step 6 When the eggs are done cooking, run cold water over them for 30 seconds. Add the eggs to the ice bath and let them cool completely, about 10 minutes. To marinate the eggs: Step 1 Once the marinade is cooled until no longer hot to touch, transfer it into a tall container that is large enough to hold 8 cups of water (see notes). Step 2 Carefully crack the egg shells by tapping them with the back of a spoon or by gently rolling them on the counter. Starting from the bottom, begin peeling each egg, dipping it back into the water as needed to help loosen the shell. Make sure to peel off the egg membrane completely, so the egg will marinate evenly. Once peeled, place the eggs into the marinade container. Step 3 Marinate the eggs in the fridge for a minimum of 6 hours before serving. If you want to serve the eggs sooner, simply drizzle some extra marinade onto the cut eggs. Store the eggs in the marinade in the fridge for up to a week. Farm Team Tips: This recipe produces enough marinade for 12 eggs. Halve the amount of marinade if you plan to make 6 eggs or fewer, and use a full batch if you’ll make 7-12. You can use a smaller container for fewer eggs. It should be able to hold all the marinade and eggs without causing the eggs to press against each other. Not a fan of spice? Not to worry! The chili peppers add aroma and smokiness to the marinade, but not spiciness. If you wish to serve the eggs the same day you make them, use 3 cups of water. If you plan to store the eggs for a longer time (up to a week), use 4 cups of water. If you use light soy sauce instead of regular soy sauce, use 4 cups of water instead, because light soy sauce has a higher sodium content. To make the dish gluten-free, simply use tamari instead of soy sauce. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Winnie January 27, 2021 How long did you cook the eggs for, for them to turn out like the picture? Reply Page 1 Created with Sketch. 1 Reply [email protected] January 29, 2021 Hi Winnie--we leave that completely up to your own preference. We recommend cooking for 6 minutes if you want runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled. Hope you enjoy! Reply Page 1 Created with Sketch. Saltea January 05, 2021 I didn't heat the marinade ingredients, didn't add the chili and anise but added hoisin, sesame oil. Turned out awesome! Reply Page 1 Created with Sketch. 1 Reply [email protected] January 06, 2021 We're so happy to hear you enjoyed these! We'll have to give some of your modifications a try. Reply Page 1 Created with Sketch. LF July 17, 2020 Hello! Slightly confused by Step 1 and 2 of boiling eggs. I normally boil eggs by placing eggs and water together in the pot bring to boil, and let boil for several minutes. Am I adding the eggs to the boiling water for the first time? Reply Page 1 Created with Sketch. 1 Reply [email protected] July 17, 2020 Hi there! Sorry for the confusion. This recipe recommends bringing the water to a complete boil prior to adding the eggs. However, if you have a boiled egg method that already works well for you, feel free to boil them that way then come back to the recipe for next steps. Reply Page 1 Created with Sketch. Diane June 27, 2020 Your comment says light soy sauce has less sodium than regular soy sauce. Is this correct? Reply Page 1 Created with Sketch. 1 Reply [email protected] June 29, 2020 Hi Diane, light soy sauce (not to be confused with low sodium) actually has a higher sodium content, so you'd want to use the larger amount of water (4 cups rather than 3) to help balance it out. Hope that's helpful! Reply Page 1 Created with Sketch. Jo May 20, 2020 Simple and delicious! I stored the eggs in a large yogurt container with the marinade. Once the eggs are eaten up, I was planning on reusing the marinade for future batches. How long do you think the marinade will keep in the fridge? Reply Page 1 Created with Sketch. 1 Reply [email protected] May 21, 2020 What an awesome idea and a great way to reuse that packaging! As long as you keep it stored in the fridge, the marinade should stay fresh for a week or so. You could also try storing the marinade in the freezer if you wish to keep it a little longer than that. Reply Page 1 Created with Sketch. Chester April 25, 2020 These sound amazing! Reply Page 1 Created with Sketch. 1 Reply [email protected] April 27, 2020 They are such a game-changer! Reply Page 1 Created with Sketch. Amy Thompson April 21, 2020 Yummy! Reply Page 1 Created with Sketch. Suzanne Masland April 20, 2020 Yum Reply Page 1 Created with Sketch. Brian April 20, 2020 Sounds delish Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 20, 2020 These eggs take any bowl of ramen to the next level! Reply Page 1 Created with Sketch. Potter Dee April 20, 2020 Poke a hole in the egg before boiling and you won't need to peel before marinating. Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 20, 2020 We've never tried this before, but thanks for sharing your tips with us! Reply Page 1 Created with Sketch. Kimber April 19, 2020 Soy sauce eggs Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys April 20, 2020 You bet, Kimber! We hope you can try this recipe soon, it's delicious! Reply Page 1 Created with Sketch.