Best Soy Sauce Pickled Eggs Recipes

EASY SOY SAUCE EGGS (SHOYU TAMAGO)

Easy Soy Sauce Eggs (Shoyu Tamago) image

Japanese soy sauce eggs (shoyu tamago) are hard-boiled and seasoned with soy sauce. They are eaten as a snack, appetizer, or part of a meal.

Provided by Judy Ung

Categories Appetizer Breakfast Lunch Side Dish Snack Dinner

Time 10m

Yield 4

Number Of Ingredients 2

Ingredients

4 eggs, soft or hard boiled
5 tablespoons soy sauce (regular or dark)

Steps:

Gather the ingredients.
Peel the shells from the boiled eggs. Rinse with water to remove any tiny shell fragments. Set aside.
In a small pot, bring the soy sauce to a boil. Turn off the heat and add the boiled, peeled eggs. Using a rubber spatula or wooden spoon (so that the eggs don't become nicked), gently roll the eggs around, coating the eggs with the soy sauce mixture.
Continue to steep the eggs with soy sauce until they reach your desired color or saltiness-1 to 2 minutes for a lightly salted flavor, 5 minutes or longer for well-salted flavor.
Serve and enjoy.

Nutrition Facts : Calories 82 kcal, Carbohydrate 1 g, Cholesterol 186 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 g, Sodium 1166 mg, Sugar 0 g, Fat 5 g, ServingSize 4 eggs (4 servings), UnsaturatedFat 0 g

SOY EGGS (SHOYU TAMAGO)

Soy Eggs (Shoyu Tamago) image

These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.

Provided by Epicure Amber

Categories Appetizers and Snacks

Time P1DT20m

Yield 10

Number Of Ingredients 11

Ingredients

10 medium eggs
1 teaspoon white vinegar
½ cup reduced-sodium soy sauce
¼ cup prepared ponzu sauce
¼ cup mirin (Japanese sweet wine)
2 tablespoons chopped scallions
1 clove roasted garlic
½ teaspoon light brown sugar
½ teaspoon sesame oil
½ teaspoon togarashi (Japanese red pepper condiment)
½ teaspoon grated fresh ginger

Steps:

Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.
Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 4.6 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 646.5 mg, Sugar 2.7 g