I am just in love with theKitchn lately! They posted a link to this recipe last week for Shoyu Tamago (soy sauce eggs) and I have been waiting to make it since.
I won’t re-post the recipe, just follow the link above to get the specifics, but it basically boils down to (haha, egg jokes!) rolling hardboiled eggs in a syrupy reduction of soy sauce.
|Here they are, pretty and plain.|
And… well, don’t let their ragged appearance fool you. They look a little rough and you can see where I let the soy sauce caramelize a little and that stuck to the eggs in unappetizing clumps. But the taste was great! They were less salty than I expected/ was worried about. Kyle hates soy sauce and he liked these too. Maybe by reducing the soy sauce you can pick up more of the flavors that I generally miss due to the sodium levels? At any rate, these tasted wonderful and I am sure to make them again for a fast and easy unique dish.