Best 6 Soy Eggs Shoyu Tamago Recipes

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SOY SAUCE EGGS (SHOYU TAMAGO)



Soy Sauce Eggs (Shoyu Tamago) image

Soy Sauce Eggs - easy and healthy hard-boiled eggs steeped in a soy sauce mixture. This soy sauce eggs recipe yields delicious results.

Provided by Rasa Malaysia

Categories     Japanese Recipes

Time 1h15m

Number Of Ingredients 5

6 hard boiled eggs
2 cups water
2 tablespoons Japanese soy sauce or tamari
1 tablespoon dark soy sauce
1 teaspoon sugar

Steps:

  • Make the hard-boiled eggs by boiling the eggs in hot water for 10 minutes. Crack and peel the shell off the eggs. Set aside.
  • In a small pot, bring the water to boil. Add the soy sauce, dark soy sauce and sugar. Transfer the eggs into the soy sauce mixture. Turn off the heat and let it steep in the mixture for an hour before serving.

Nutrition Facts : Calories 171 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 373 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 3 people, Sodium 1138 milligrams sodium, Sugar 3 grams sugar

SHOYU TAMAGO (SOY SAUCE EGGS)



Shoyu Tamago (Soy Sauce Eggs) image

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

Provided by Omnivore's Cookbook

Categories     Snacks and Apps Meals

Yield 6 to 12 eggs

Number Of Ingredients 7

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)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
  • While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don't have ice).
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.

SOY EGGS (SHOYU TAMAGO)



Soy Eggs (Shoyu Tamago) image

These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.

Provided by Epicure Amber

Categories     Appetizers and Snacks

Time P1DT20m

Yield 10

Number Of Ingredients 11

10 medium eggs
1 teaspoon white vinegar
½ cup reduced-sodium soy sauce
¼ cup prepared ponzu sauce
¼ cup mirin (Japanese sweet wine)
2 tablespoons chopped scallions
1 clove roasted garlic
½ teaspoon light brown sugar
½ teaspoon sesame oil
½ teaspoon togarashi (Japanese red pepper condiment)
½ teaspoon grated fresh ginger

Steps:

  • Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
  • Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
  • Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.
  • Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 4.6 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 646.5 mg, Sugar 2.7 g

EASY SOY SAUCE EGGS (SHOYU TAMAGO)



Easy Soy Sauce Eggs (Shoyu Tamago) image

Japanese soy sauce eggs (shoyu tamago) are hard-boiled and seasoned with soy sauce. They are eaten as a snack, appetizer, or part of a meal.

Provided by Judy Ung

Categories     Appetizer     Breakfast     Lunch     Side Dish     Snack     Dinner

Time 10m

Yield 4

Number Of Ingredients 2

4 eggs, soft or hard boiled
5 tablespoons soy sauce (regular or dark)

Steps:

  • Gather the ingredients.
  • Peel the shells from the boiled eggs. Rinse with water to remove any tiny shell fragments. Set aside.
  • In a small pot, bring the soy sauce to a boil. Turn off the heat and add the boiled, peeled eggs. Using a rubber spatula or wooden spoon (so that the eggs don't become nicked), gently roll the eggs around, coating the eggs with the soy sauce mixture.
  • Continue to steep the eggs with soy sauce until they reach your desired color or saltiness-1 to 2 minutes for a lightly salted flavor, 5 minutes or longer for well-salted flavor.
  • Serve and enjoy.

Nutrition Facts : Calories 82 kcal, Carbohydrate 1 g, Cholesterol 186 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, Sodium 1166 mg, Sugar 0 g, Fat 5 g, ServingSize 4 eggs (4 servings), UnsaturatedFat 0 g

SHOYU TAMAGO - SIMPLE TO MAKE JAPANESE SOY MARINATED EGGS



Shoyu Tamago - Simple to Make Japanese Soy Marinated Eggs image

A delightfully wonderful accompaniment to any lunchtime and dinnertime rice bowl or ramen dish has to be shoyu tamago (soy sauce eggs or soy marinated eggs).

Provided by admin

Categories     Dinner     lunch     Main Course     Side Dish

Time 1h31m

Number Of Ingredients 5

4 eggs
1 tsp sugar (any kind)
1 tsp dark Soy Sauce
250 ml light Soy Sauce
water (to top up)

Steps:

  • In a medium pot, bring water to boil. Add in eggs one by one, and bring back to boiling. Boil eggs for 6-7 minutes.
  • In the meantime, prepare your marinade by adding the sugar, the dark and the light soy sauce into a 500ml jar and stir. Set to one side.
  • After the 6 minutes, remove pot from heat and place eggs into a bowl of cold water and leave for 5 minutes to cool until ready to handle. You want the eggs to still be warm but easily peelable.
  • Peel and rinse the eggs, then place into the jar. Top the jar up with water so that the eggs are covered and give a gentle stir.
  • Leave the jar on the counter for 1 hour. Because the eggs are still warm, they will steep and pick up the marinade. They are now ready to use. If you are planning to have them the day after then follow the instructions below.

Nutrition Facts : Calories 104 kcal, ServingSize 1 serving

SOY EGGS (SHOYU TAMAGO)



Soy Eggs (Shoyu Tamago) image

These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.

Provided by Epicure Amber

Categories     Appetizers and Snacks

Time P1DT20m

Yield 10

Number Of Ingredients 11

10 medium eggs
1 teaspoon white vinegar
½ cup reduced-sodium soy sauce
¼ cup prepared ponzu sauce
¼ cup mirin (Japanese sweet wine)
2 tablespoons chopped scallions
1 clove roasted garlic
½ teaspoon light brown sugar
½ teaspoon sesame oil
½ teaspoon togarashi (Japanese red pepper condiment)
½ teaspoon grated fresh ginger

Steps:

  • Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
  • Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
  • Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.
  • Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 4.6 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 646.5 mg, Sugar 2.7 g

Tips:

  • Use fresh eggs: Fresh eggs will have a better flavor and texture than older eggs.
  • Prick the eggshells: This will help prevent the eggs from cracking while they are cooking.
  • Use a saucepan that is large enough to hold the eggs in a single layer: This will ensure that the eggs cook evenly.
  • Bring the water to a boil, then reduce the heat to low: This will help prevent the eggs from overcooking.
  • Cook the eggs for 6-8 minutes, or until they are set: The cooking time will vary depending on the size of the eggs.
  • Immediately transfer the eggs to an ice bath: This will help stop the cooking process and prevent the eggs from overcooking.
  • Peel the eggs and slice them in half: Serve the eggs immediately or store them in the refrigerator for later use.

Conclusion:

Soy eggs are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. They are also a great way to add protein and flavor to your meals. With a little practice, you can easily make soy eggs at home. Just follow these tips and you'll be sure to have delicious soy eggs every time.

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