How To Make Japanese Soy Sauce Eggs (Shoyu-zuke Tamago) — Cooking Lessons from The Kitchn

April 18, 2017

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With Easter just behind us, we have eggs on the brain — specifically soy sauce (shoyu) eggs. These delicious, salty, umami-rich soft-cooked eggs are traditionally used as a garnish for ramen, served cut in half so their beautiful, just barely set yolks are revealed. They make all manner of things — including grain bowls and porridge — more delicious. They’re pretty divine on their own, too, as a satisfying high-protein snack.

These Japanese eggs are easy. Here’s how to make them any time your heart desires the perfect salty, savory, creamy egg.

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