Recipe: Soy Sauce Eggs

 Today I am bringing you a quick little side recipe for my take on Soy Sauce Eggs (or shoyu tamago if you are feeling authentic). Soy Sauce Eggs are delicious briny boiled eggs that you can add to you ramen (which is my favorite) or snack on all by themselves (which is more hubby's cup of tea). Usually all you would need is soy sauce and some hardboiled eggs but I like to step mine up a notch with salty bacon and fresh onions and chives.

Soy Sauce Eggs

You will need:

• 6 slices of thick slab bacon
• 6 large eggs, hardboiled
• 1/2 a small white onion diced
• 3 TB chives
• 1 cup soy sauce
• PAM spray

 Chop your bacon into thick squares.

 Spray your pan with PAM spray and add bacon. Cook on medium for about two minutes.

 

 Add the chives and onions to the pan.

 

 Sautee for about five minutes, or until onions are translucent. Drain the grease and return the bacon and onions mixture back to the pan.

 Meanwhile, peel your hardboiled eggs and set aside.

 Add the soy sauce to your pan and cook for five more minutes. 

 Remove the pan from heat and gently roll the peeled eggs in the sauce to coat.

 Pour eggs and sauce mixture into a plastic bag and cool then refrigerate overnight. 

 

 When ready to serve, remove the eggs from the mixture.

 The outside of the egg should he a deep brown.

When you slice into them they will have a soy ring around the outside. They are salty and bacony and so delicious! Like I said earlier I like to add mine to Ramen (which I will be providing the recipe for shortly) so that the yolk melts into this perfect creamy delicacy. Trust me though, they are amazing on their own.  

So next time you are looking for a way to kick up your boring old hard boiled eggs give this a try and let me know what you think!

Enjoy!

Soy Sauce Eggs

6 slices of thick slab bacon

6 large eggs, hardboiledand peeled

1/2 a small white onion diced

3 TB chives

1 cup soy sauce

PAM spray

Chop your bacon into thick squares. Sautee in a lightly sprayed pan for two minutes. Add onions and sautee for five minutes or until onions are translucent. Drain the grease and return the onion bacon mix to the pan. Add the soy sauce to the pan and cook an additional five minutes over medium heat. Pour the egg mixture into a plastic bag and cool. Refrigerate over night. Discard bacon and onion mixture. Slice eggs and serve. 
 

-Bee