shoyu tamago

How To Make shoyu tamago

• 1

  MARINADE: Combine the ingredients in a pan. Bring to a boil. Once mixture has come to a boil, remove pan from heat.
• 2

  Pour the marinade into a non-reactive storage container (glass preferably!)
• 3

  EGGS: Using a pushpin, straight pin or safety pin, make a small hole in the wider rounded end (not the pointy end) of each egg.
• 4

  Bring a large pot of water to a boil.
• 5

  Carefully place the eggs in the water. Immediately start stirring the water so that the eggs are moving constantly. Do this for 2 full minutes *without stopping*.
• 6

  Continue to boil the eggs an additional 4 minutes. It is not necessary to stir the eggs.
• 7

  After the eggs have have boiled 6 minutes remove them to a strainer. Set aside to cool.
• 8

  When the eggs have cooled, remove the peel. Place the whole hard boiled eggs in the marinade.
• 9

  Cover and refrigerate 12 hours.
• 10

  TO SERVE: remove eggs from the marinade. Slice each egg in half lengthwise. Plate and serve.
• 11

  Note: the marinade can be reused to marinate additional eggs. It will last about 1 month-but I would recommend using it sooner than that.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card