Shoyu tamago are made by peeling hard-boiled eggs and rolling them in a small amount of simmering soy sauce or tamari until the liquid is gone. That's it! Using tamari gives you the dark brown eggs shown above, while regular soy sauce results in a lighter brown color. Either way, the eggs are well-seasoned and very tasty.
In addition to eating them plain, try adding these eggs to noodle soups or rice porridge (congee).
→ Get the recipe: Soy Sauce Eggs at Rasa Malaysia
Do you have any methods for dressing up plain hard-boiled eggs?
Related: Saved by a Hard Boiled Egg
(Image: Rasa Malaysia)