Portable, nutritious and tasty at room temperature, hard-boiled eggs are pretty much the perfect travel food. It is hard to imagine improving on them — but I think you can. All it takes is a quick roll in a soy sauce mixture to make shoyu tamago (soy sauce eggs), a flavorful Japanese bento snack I like to eat on the road or at home.
After writing about shoyu tamago last year, I got into the habit of making them regularly at home. I like eating them as a mid-morning snack or evening cocktail accompaniment, but I most appreciate these eggs as a travel snack. (I usually eat them on road trips or as a snack before getting on the plane, since I know eggs can be a bit...odiferous.) Since they are already peeled and seasoned, they are easy to eat and are even tastier than plain hard-cooked eggs.
And they are very simple to make. You roll peeled hard-boiled eggs in a simmering mixture of soy sauce, rice wine vinegar and sugar for a couple minutes, until they are cappuccino-brown and very flavorful. They can be prepared up to two days ahead, but I'd recommend making a few extra to snack on while you pack.
→ Get the recipe: Shoyu Tamago (Soy Sauce Eggs) at Eat Your Greens
Do you have any other ideas for flavoring plain hard-boiled eggs?
(Image: Anjali Prasertong)