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Shoyu Tamago (Soy Sauce Eggs)

From: www.eatyrgreens.com
SERVES 3

3 hard-boiled eggs
3 tablespoons low-sodium soy sauce or tamari
3 tablespoons rice wine vinegar
1 tablespoon sugar

Carefully peel the hard-boiled eggs. In a small pot, combine the soy sauce, vinegar and sugar and bring to a simmer over medium heat, swirling the pot occasionally to make sure the sugar is dissolved. Add the eggs and use a spoon to roll them around in the mixture, until the eggs are a uniform cappuccino-brown color.

Remove the egg from the pot and let cool slightly before eating.

The eggs will keep in the refrigerator for 1-2 days.

Note: This recipe makes 3 eggs, add 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar and 1 teaspoon sugar for each additional egg.