Burnished and brown, shoyu tamago ("soy sauce eggs") look quite different from your average hard-boiled egg, but are actually very simple to make. A lunchbox staple in Japan, they make a flavorful, high-protein snack on the go.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.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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