Soy Eggs Shoyu Tamago Food

SHOYU TAMAGO (SOY SAUCE EGGS)

Steps:

• Combine all the marinade ingredients in a small pot. Bring it to a boil, then simmer for 5 minutes. Remove the pot from the stove and let it cool.
• Prepare a pot that is large enough to hold all the eggs without overlapping them. Add just enough water to cover the eggs. Heat over medium-high heat until boiling. Lower the heat to medium.
• Transfer the eggs to a ladle or a colander. Slowly lower the eggs into the water to prevent them from cracking. Adjust the heat so the water maintains a slow boil.
• If you wish to keep the egg yolks in the center of the eggs, stir the water in a consistent circle for the first minute of cooking.
• Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
• While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don't have ice).
• When the eggs are done cooking, run cold water over them for 30 seconds. Add the eggs to the ice bath and let them cool completely, about 10 minutes.
• Once the marinade is cooled until no longer hot to touch, transfer it into a tall container that is large enough to hold 8 cups of water (see notes).
• Carefully crack the egg shells by tapping them with the back of a spoon or by gently rolling them on the counter. Starting from the bottom, begin peeling each egg, dipping it back into the water as needed to help loosen the shell. Make sure to peel off the egg membrane completely, so the egg will marinate evenly. Once peeled, place the eggs into the marinade container.
• Marinate the eggs in the fridge for a minimum of 6 hours before serving. If you want to serve the eggs sooner, simply drizzle some extra marinade onto the cut eggs. Store the eggs in the marinade in the fridge for up to a week.
• This recipe produces enough marinade for 12 eggs. Halve the amount of marinade if you plan to make 6 eggs or fewer, and use a full batch if you'll make 7-12. You can use a smaller container for fewer eggs. It should be able to hold all the marinade and eggs without causing the eggs to press against each other.
• Not a fan of spice? Not to worry! The chili peppers add aroma and smokiness to the marinade, but not spiciness.
• If you wish to serve the eggs the same day you make them, use 3 cups of water. If you plan to store the eggs for a longer time (up to a week), use 4 cups of water. If you use light soy sauce instead of regular soy sauce, use 4 cups of water instead, because light soy sauce has a higher sodium content.
• To make the dish gluten-free, simply use tamari instead of soy sauce.

SOY EGGS (SHOYU TAMAGO)

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.

EASY SOY SAUCE EGGS (SHOYU TAMAGO)

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.