Shoyu Tamago



Soy Sauce Eggs (Hardboiled). From *Please* note that cooking time for the eggs is six minutes not five. Six minutes cooking time will result in a soft yolk but not runny. Increase time up to 9 minutes for firmer egg yolks.


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Yield: 4 hard boiled eggs
5 Min


  • 4

  • 1 c
  • 1 c
  • 1/2 c
    sake or mirin (or a combination of both)
  • 2
    scallions, chopped
  • 2 clove
    garlic, peeled and minced
  • 1 Tbsp
    fresh ginger, grated

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.

Printable Recipe Card

About Shoyu Tamago

Course/Dish: Other Snacks
Main Ingredient: Eggs
Regional Style: Japanese
Dietary Needs: Vegetarian

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