Soy sauce eggs or shoyu tamago

Home-made soy sauce eggs or shoyu tamago in salad in salad | H is for Home

I’ve been looking after our neighbours’ chickens again – I refer to them ‘the ladies’. Each morning, they rush to greet me at the door of the coop, clucking and cooing with anticipation of breakfast. The 9 of them then follow me around, getting under my feet, as I replenish their drinking water and collect the eggs.

Boiling eggs | H is for Home

Between them, they lay 6 or 7 eggs per day – I think there’s one or two that aren’t pulling their weight! After a few days, the pile of eggs really mounts up. Each time I look after them, I attempt new recipes to avoid a glut.

Peeled boiled eggs and soy sauce liquor | H is for Home

Soy sauce eggs or shoyu tamago are traditionally eaten with ramen (Japanese noodle soup), which I love.

Soy sauce eggs in jars of liquor | H is for Home

Yesterday, I had a couple quartered atop a salad with a little drizzle of soya vinaigrette. Today for lunch, I had them with a bowl spicy noodles.

Bowl of spicy noodles, broth and soy sauce egg | H is for Home

What would you make with a surplus of eggs?

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Soy sauce eggs or shoyu tamago

Rating: 51

Prep Time: 6 hours

Cook Time: 10 minutes

Total Time: 6 hours, 10 minutes

Number of servings: 6

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Soy sauce eggs or shoyu tamago

Ingredients

  • 6 eggs
  • 1L/ 34fl oz water
  • 3tbsp soy sauce
  • 2tbsp rice wine vinegar
  • 1tsp Chinese five spice
  • 1tsp Szechuan peppercorns
  • ½tsp ground cinnamon
  • ½tsp ground ginger
  • 2 whole cloves
  • 2 star anise 'stars'
  • 1 green cardamom pod
  • 1tbs palm sugar (you can use brown sugar)soy sauce eggs ingredients

Method

  1. Boil the eggs the way you like them - I like them fairly hard-boiled which takes about 6-7 minutes. Cool by plunging into cold water, then remove the shells. Put them into a large, sterilised Kilner jar, cover and set aside
  2. In a large saucepan, add all the other ingredients and bring to the boil, stirring to dissolve the sugar
  3. Remove from the heat and carefully pour over the boiled, peeled eggs
  4. Allow to cool slightly before snapping the lid shut
  5. Cool to room temperature before transferring to the fridge. Allow to marinate for at least 6 hours, preferably overnight

Notes

If you don't have all the different spices, just use the ones you do - the soy sauce and Chinese five spice are the most important. You can reuse the liquor, bringing it up to the boil prior to each use. The flavour develops and gets better over time!