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.
These don't transport nearly as well as they do with the shells on
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