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Name: Shoyu Tamago (soy sauce eggs)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 eggs; 1 cup water; 1/2 cup light soy sauce; 1 tbsp sugar; 2 stalks spring onion diced; 2 cloves garlic minced; 1 tbsp ginger minced

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INGREDIENTS

4 eggs
1 cup water
1/2 cup light soy sauce
1 tbsp sugar
2 stalks spring onion ; diced
2 cloves garlic ; minced
1 tbsp ginger ; minced

INSTRUCTIONS

1. In a medium saucepan, add in all the ingredients except the eggs and bring to boil. Allow to cool completely.

2. In another saucepan, add enough water so the eggs will be fully submerged inside. Place one egg inside to test.

3. Bring the water to boil and lower to simmering temperature.

4. Set your timer to 6 minutes exactly. Gently add in eggs (use a strainer if necessary) and stir them around with a spoon for about 2 mins. This will ensure the yolks set nicely in the centre.

5. Let them simmer in the water for another 4 mins.

6. Remove the eggs immediately from the pot and transfer them into a bowl of iced water.

7. Let them cool for about 5 – 10 mins before peeling.

8. Crack the eggs and peel them in the iced water. The shells will come off easily.

9. Place the eggs in a container and pour the cooled marinade until they are fully covered.

10. Cover and let them hang out in the fridge for at least 4 – 12 hours.

11. Take the eggs out and use a clean knife or string and cut them into halves.

*The marinade could be reused and keep for up to 5 days.

NOTES

Do the marinade first. It needs to cool and will cool significantly while the eggs boil.

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Shoyu Tamago (soy sauce eggs)

4 eggs
1 cup water
1/2 cup light soy sauce
1 tbsp sugar
2 stalks spring onion diced
2 cloves garlic minced
1 tbsp ginger minced

1. In a medium saucepan, add in all the ingredients except the eggs and bring to boil. Allow to cool completely.

2. In another saucepan, add enough water so the eggs will be fully submerged inside. Place one egg inside to test.

3. Bring the water to boil and lower to simmering temperature.

4. Set your timer to 6 minutes exactly. Gently add in eggs (use a strainer if necessary) and stir them around with a spoon for about 2 mins. This will ensure the yolks set nicely in the centre.

5. Let them simmer in the water for another 4 mins.

6. Remove the eggs immediately from the pot and transfer them into a bowl of iced water.

7. Let them cool for about 5 – 10 mins before peeling.

8. Crack the eggs and peel them in the iced water. The shells will come off easily.

9. Place the eggs in a container and pour the cooled marinade until they are fully covered.

10. Cover and let them hang out in the fridge for at least 4 – 12 hours.

11. Take the eggs out and use a clean knife or string and cut them into halves.

*The marinade could be reused and keep for up to 5 days.

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Nutrition

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Serving Size: 1 Serving (209g)
Recipe Makes: 4 Servings

Calories: 67
Calories from Fat: 10 (15%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 4.9mg		2 %
Sodium 1876.7mg		65 %
Potassium 255.6mg		7 %
Total Carbohydrate 8.5g		3 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 8g
Protein 6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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