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Soy sauce and Asian flavored soft boiled organic eggs, sit atop of ramen noodles, and rice. This dish is topped with scallions. | peteandgerrys.com
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Shoyu Tamago (Soy Sauce Eggs)

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5/5 - 66 Ratings
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Prep Time 15 minutes
Cook Time
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 Asian 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.

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RESPONSES

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?

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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.

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Diane

June 27, 2020

Your comment says light soy sauce has less sodium than regular soy sauce. Is this correct?

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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!

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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?

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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.

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Chester

April 25, 2020

These sound amazing!

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1 Reply

[email protected]

April 27, 2020

They are such a game-changer!

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Amy Thompson

April 21, 2020

Yummy!

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Suzanne Masland

April 20, 2020

Yum

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Brian

April 20, 2020

Sounds delish

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1 Reply

Deneé@peteandgerrys

April 20, 2020

These eggs take any bowl of ramen to the next level!

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Potter Dee

April 20, 2020

Poke a hole in the egg before boiling and you won't need to peel before marinating.

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1 Reply

Deneé@peteandgerrys

April 20, 2020

We've never tried this before, but thanks for sharing your tips with us!

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Kimber

April 19, 2020

Soy sauce eggs

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1 Reply

Deneé@peteandgerrys

April 20, 2020

You bet, Kimber! We hope you can try this recipe soon, it's delicious!

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