Dress Up Your Hard-Boiled Egg: Japanese Soy Sauce Eggs (Shoyu Tamago)

Burnished and brown, shoyu tamago ("soy sauce eggs") look quite different from your average hard-boiled egg, but are actually very simple to make. A lunchbox staple in Japan, they make a flavorful, high-protein snack on the go.

Shoyu tamago are made by peeling hard-boiled eggs and rolling them in a small amount of simmering soy sauce or tamari until the liquid is gone. That's it! Using tamari gives you the dark brown eggs shown above, while regular soy sauce results in a lighter brown color. Either way, the eggs are well-seasoned and very tasty.

In addition to eating them plain, try adding these eggs to noodle soups or rice porridge (congee).

Get the recipe: Soy Sauce Eggs at Rasa Malaysia

Do you have any methods for dressing up plain hard-boiled eggs?

Related: Saved by a Hard Boiled Egg

(Image: Rasa Malaysia)

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Saved by a Hard Boiled Egg Cooking for One

As a single cook, I have a few tricks up my sleeve that help me to prepare delicious, nutritious food for myself, many which I've shared with you here. Today, in honor of Egg Week at The Kitchn, I want to talk about the hard boiled egg, a staple in my refrigerator. Read on for why I think this is an excellent item to always have on hand.

Eggs are a perfect answer to a single cook's question of what to have for dinner. There's nothing like frying or poaching an egg to top just about anything from pasta to kale to a piece of toast for "brinner." But another way to keep a quick, simple protein on hand is to always have a few hard boiled eggs in the fridge, allowing for countless quick and delicious meals.

I usually boil up about four eggs when I bring my dozen home from the store. I should modify that statement a bit, as my preferred method for making hard boiled eggs involves very little boiling. I use Emma's method, in which you bring the eggs just to a boil, but then turn off the heat and cover for 10 minutes. I do this for several reasons: It conserves fuel, it involves less watching/timing, and most importantly, it doesn't overcook the eggs, which produces an unattractive grey circle around the yolk and an unpleasant sulfur odor.

When I remove the eggs from their hot bath and cool them, I simply mark the hard boiled ones with an X and pop them back in the carton for safekeeping in the refrigerator. Classically they make a great addition to salads or sliced onto a sandwich and of course, there are endless egg salad variations to explore.

Hard boiled eggs are a cornerstone in the Ploughman's Lunch (also good for dinner!) and they are a key ingredient for Sauce Gribiche, a tangy cold sauce made with hard boiled eggs, herbs, capers, mustard and olive oil that's perfect over fish. A hard boiled egg can garnish a bowl of ramen, or be made into a curry, or added to potato salad.

What's your favorite use for hard boiled eggs?

Related: 5 Ways to Make a Meal from Hard Boiled Eggs

(Images: Emma Christensen and Dana Velden)

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Have Hard Boiled Egg Leftovers? Try Freezing Them!

I've been focused on high-protein snacks lately, and a tried-and-true taste is a hard boiled egg. I love them dearly and usually boil a full dozen at a go. Some weeks I eat them all and some weeks I turn to the freezer for help!

Although egg whites don't take too kindly to freezing (they will leak water and turn funny colors), the yolks are perfect for freezing. To try, simply cut your egg in half, discard or eat the whites, and then toss your yolks in a zip top bag. Freeze and thaw when needed.

They can be great additions to deviled eggs when you want a little extra filling. You can also crumble them on salads, in wraps or on sandwiches.

Related: How To Hard-Boil an Egg

(Image: Flickr member Andrea_Nguyen licensed for use by Creative Commons)

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