Soy Eggs (Shoyu Tamago)

Follow our step-by-step guide on how to make Soy Eggs (Shoyu Tamago).

1. Step 1

   Start by placing your eggs in a pot, covering them with about an inch of water.

2. Step 2

   Remove the eggs temporarily and stir in some vinegar to the water.

3. Step 3

   Bring the mixture to a rolling boil.

4. Step 4

   Once boiling, gently reintroduce the eggs to the pot.

5. Step 5

   For perfectly soft-boiled eggs, cover and cook for five minutes; if you prefer hard-boiled, extend the cooking time by an additional three minutes.

6. Step 6

   While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water.

7. Step 7

   Once the cooking time is up, take the pot off the heat and swiftly transfer the eggs to the ice bath, allowing them to cool for around five minutes.

8. Step 8

   After cooling, peel the eggs with care.

9. Step 9

   In a separate bowl, mix together soy sauce, ponzu sauce, mirin, chopped scallions, roasted garlic, brown sugar, sesame oil, togarashi, and grated ginger.

10. Step 10

    Stir well until the sugar dissolves and the garlic is evenly distributed.

11. Step 11

    Submerge the peeled eggs in this flavorful marinade, ensuring they are completely covered.

12. Step 12

    Seal the container and let it chill in the refrigerator for at least 24 hours to let the flavors meld beautifully.

13. Step 13

    These marinated eggs can be enjoyed for up to four days when stored properly in the fridge, making them a delightful addition to your meals.