Dress Up Your Hard-Boiled Egg: Japanese Soy Sauce Eggs (Shoyu Tamago)

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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updated May 2, 2019
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(Image credit: Lauren Volo)

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.

(Image credit: Rasa Malaysia)

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: How To Make Japanese Soy Sauce Eggs (Shoyu Tamago)

Do you have any methods for dressing up plain hard-boiled eggs?

Related: Saved by a Hard Boiled Egg

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Eggs
Ingredient
japanese
Lunch
snacks