Anjali’s Travel Snack: Soy Sauce Eggs (Shoyu Tamago)

updated May 24, 2019
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(Image credit: Anjali Prasertong)

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

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?