Shoyu Tamago….aka Soy Sauce Eggs


Motherhood brings an enormous change in perspective, and lifestyle. It certainly did for me. Saying that life after kids was, hmm…is not simple, is a gross understatement! In pre-kids days I did not have to think about what is stocked in the fridge, or not. There were times when our fridge was milk-less or when a carton of milk, waaay past the use-by date, sat unnoticed because we never bothered to look at it! But now we have 3 different kinds of milk in the fridge and plenty of back up to avoid running to grocery store at night. Likewise, I never bothered to celebrate anniversaries (birthdays are an exception) or Indian festivals or US holidays before kids. But that changed too. With all the hype around Halloween, Christmas or Easter in US, it is hard not to get caught up. Especially, when kids enjoy them so much. Also my 4 year old is at an age where she can grasp the concept of different cultures. It’s a great time to introduce her to our Indian background. I want her to know what we did as kids and appreciate mom’s and dad’s roots. So I ventured into pumpkin carving during Halloween, lighting up Diyas for Diwali and decorating the Christmas tree. Now the latest on our hands is coloring eggs for Easter.

My selfish reason to love Easter is for the eggs. I can eat an egg in any form as long as it is not raw. Somewhere on the top of that list sits a hardboiled egg. Quartered hardboiled eggs with just salt and pepper are perfect for a snack. But here, I upped the ante with Shoyu Tamago, literally Soy Sauce Eggs. These are so fancy looking that it is hard to believe that they are incredibly easy to make. If you think deviled eggs are easy, these are even easier. And, they are equally fancy and unique for presentation. You don’t even have to scoop out the yolks as in deviled eggs! I topped some with a pinch of Chaat Masala and Cilantro and some with Curry Powder and Cilantro. But you can add whatever you like, and these won’t judge you. They will most gracefully comply with your wish! So here it goes…perfect as an appetizer for your Easter party or just for you to eat up the colored eggs!



What you need:

6 hardboiled eggs

2 tbsp of Light Soy sauce

1 tsp of Dark Soy sauce* (optional)

1 tbsp Rice Wine Vinegar (optional)

1/2 tsp Sugar (optional)

1 tsp Chat Masala or Curry powder

Cilantro for garnish.


*I used Dark Soy sauce to get a deeper color. Taste does not change much. Eggs develop deeper color as they sit longer.

Adding Rice Wine Vinegar and Sugar adds a multi-dimensional flavor. Many times, I only use Soy sauce.


How to make it:

  • Heat a small non-stick sauce pan on medium. Add the Soy sauce(s), Rice Wine Vinegar and Sugar, if using.
  • Once sugar is dissolved add the boiled eggs. Toss and swirl the eggs until well coated. Keep tossing until the liquid evaporates and the coating is even (about 2-3 minutes)
  • Remove eggs and cut into halves. Sprinkle with Chaat Masala or Curry powder.
  • Garnish with Cilantro and serve at room temperature or lightly chilled.



About Can't live without....

Food and photography....they make me happy!
This entry was posted in Appetizers, Recipes, Snack. Bookmark the permalink.

2 Responses to Shoyu Tamago….aka Soy Sauce Eggs

  1. Ooooooo….. These look so delicious!

  2. They look amazing. I’d love to try one – the way eggs take on colour is always impressive.

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