Shoyu Tamago (Soy Sauce Eggs)

Throw them atop a bowl of rice or watch them sink slowly into your ramen broth, because these soy sauce eggs, also known as shoyu tamago, are an endlessly versatile addition to everything from traditional Japanese cuisine to Asian Fusion dishes. And the process couldn't be simpler: as the hard-boiled egg marinates in a mixture of soy sauce, brown sugar, and rice vinegar, it takes on a veneer of umami that penetrates all the way through to the yolk.

TO PREPARE THE MARINADE

1. 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.

TO BOIL THE EGGS

1. 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.
2. 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.
3. 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.
4. Cook for 6 minutes for runny yolks, 8 minutes for semi-firm, or 11 minutes for hard boiled.
5. While the eggs are boiling, prepare an ice bath (or a big bowl of cold water if you don’t have ice).
6. 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.

TO MARINATE THE EGGS

1. 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).
2. 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.
3. 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.

FARM TEAM TIPS

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.