These spiced and savory eggs are simple to make and delicious on their own. It is best to make it the night before, so you can let the eggs soak in the tea overnight in the refrigerator.
- 6 large eggs
- 1/4 cup soy sauce (I used light soy sauce, but use dark soy sauce if you would like a more defined pattern)
- 2 cups of water (approximate)
- 2 star anise
- 1 cinnamon stick
- Peel of 1/4 of an orange
- 1/2 teaspoon black peppercorn
- 1 tablespoon sliced ginseng
- 1 tablespoon coconut palm sugar
- 3 tablespoons black tea leaves (about 3 grams)
- In a small saucepan, boil the eggs for about 5 minutes.
- Drain the eggs and let them sit in a bowl of cold water until the eggs are cool enough to handle.
- Using the back of a small spoon, tap all around each egg, until the eggshell is cracked through, but still intact. If small pieces of the eggshell come off, that is fine, but try to keep the eggshell all in one piece around the egg.
- Put the eggs back into the saucepan. Add the soy sauce into the saucepan. Add in just enough water to cover the eggs (I used about 2 cups of water for my saucepan). Add in all the ingredients.
- Bring the liquid to a boil, then reduce the heat and simmer, covered for 30 minutes.
- Allow the saucepan to cool, then transfer it to a refrigerator to sit for at least 6 hours, but preferably overnight.
Japan has brought us many great foods, but shoya tamago might be the best. Shoya tamago is essentially a hard-boiled egg that has been soaked in a soy sauce marinade ― it’s part of the reason ramen is so beloved.
But here’s the thing: soy sauce eggs don’t need ramen. They’re great for breakfast served atop avocado toast, for lunch on top of rice, or just on their own as a snack.
Soy sauce eggs are everything you love about hard-boiled eggs (which you should be steaming, by the way) but so much better because they’re packed with salty, umami flavor. The best part is, they’re insanely easy to make.
Watch the video below to see how they’re made.
- 6 Hard-Steamed Eggs, peeled
- 2 cups water
- 2 tablespoons Japanese soy sauce or tamari
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- Make the hard-boiled eggs by boiling the eggs in hot water for 10 minutes. Crack and peel the shell off the eggs. Set aside.
- In a small pot, bring the water to boil. Add the soy sauce, dark soy sauce and sugar. Transfer the eggs into the soy sauce mixture. Turn off the heat and let it steep in the mixture for an hour before serving.
Please note that the eggs San be boiled so that the yolks are completely firm. In the video above they’re cooked just until the yolks are set, but still soft and custardy. You can choose to go with either degree of cooking, that’s entirely up to you.