Soy Sauce Eggs (Shoyu Tamago)

Step 1

In a medium bowl, whisk together the soy sauce, sesame oil, honey, vinegar, and water.

Step 2

Bring a medium saucepan of water to a boil and a splash of white vinegar and a pinch of salt (*see notes). Lower to a simmer and carefully add the eggs (a skimmer makes this easier). Turn the heat to medium high (it should gently boil) and immediately set a timer for 6 minutes and 30 seconds. Use a wooden spoon or chopstick to swirl the water and eggs in a circular motion for the first minute or two that the eggs are boiling. This will help the heat distribute evenly as well as help keep the yolks in the center of the egg.

Step 3

While the eggs are boiling, fill a large bowl with cold water and ice. When the timer goes off, use a slotted spoon (or skimmer) to transfer the eggs to the prepared ice bath. Let the eggs cool for 7-10 minutes.

Step 4

Use a small spoon to gently crack the egg at the bottom wider end, then gently tap the egg all over. (See all my tips in post on how to peel an egg). Carefully peel all the eggs, occasionally dipping them back in the ice water to make the peeling easier.

Step 5

Place peeled eggs in the soy sauce marinade, then cover and refrigerate for 2-6 hours or overnight. If the marinade doesn't fully cover the eggs, turn them over halfway through. Alternatively, place a small plate over the eggs to fully submerge them in the marinade.

Step 6

Remove the eggs from the soy sauce marinade and carefully slice in half lengthwise. Refrigerate any unused eggs until ready to serve for up to 2 days.