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


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

How to Make Shoyu Tamago


  • 1MARINADE: Combine the ingredients in a pan. Bring to a boil. Once mixture has come to a boil, remove pan from heat.
  • 2Pour the marinade into a non-reactive storage container (glass preferably!)
  • 3EGGS: Using a pushpin, straight pin or safety pin, make a small hole in the wider rounded end (not the pointy end) of each egg.
  • 4Bring a large pot of water to a boil.
  • 5Carefully 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*.
  • 6Continue to boil the eggs an additional 4 minutes. It is not necessary to stir the eggs.
  • 7After the eggs have have boiled 6 minutes remove them to a strainer. Set aside to cool.
  • 8When the eggs have cooled, remove the peel. Place the whole hard boiled eggs in the marinade.
  • 9Cover and refrigerate 12 hours.
  • 10TO SERVE: remove eggs from the marinade. Slice each egg in half lengthwise. Plate and serve.
  • 11Note: the marinade can be reused to marinate additional eggs. It will last about 1 month-but I would recommend using it sooner than that.

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About Shoyu Tamago

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

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