Soy Sauce Eggs

I was watching Chopped Canada the other night.  Not because I’m Canadian, not because I enjoy Chopped Canada more than the regular Chopped, but probably because it was on and I had nothing else to do.  And one of the ingredients in the basket was 1,000 year old eggs.  So I started thinking about eggs.  And how we are going to have an abundance of colored eggs after this weekeend.  And maybe there should be something we could do with these eggs in addition to the normal egg salad (you can find my recipe here: and deviled eggs (have a great recipe for those as well:

Anyways, I thought about making some Japanese soy sauce eggs also known as Shoyu Tamago.  I remember my dad making these once when I was a kid.  Slightly salty little nuggets of deliciousness.  These are great served over some sort of ramen noodles or packed cold in a lunch box.  Any way you slice it, these eggs are delicious and depending on how long you keep them in the soy sauce, they are also stunning to look at!

Start by hard boiling some eggs.


You could also use some of your Easter eggs, just peel them and start from this point on.


In a small pot, heat your soy sauce or tamari until it starts to foam.  I used a gluten-free, organic tamari because I feel like it has a stronger soy flavor and gives it more of an earthy flavor.


Add your eggs and roll around in the soy sauce until they reach the desired color and saturation.  I think mine took about 5-6 minutes.


Drain on a paper towel and let cool.





4-6 hard boiled eggs 1/2 cup gluten-free, organic tamari or soy sauce (low sodium)

Peel your hard boiled eggs.  Place the tamari sauce in a small pot and heat until it starts to foam.  Add the hard boiled eggs and roll around in the tamari until your eggs reach the desired color and saturation (about 5-6 minutes).  Remove and drain on a paper towel.  Cool/chill and enjoy!