Soy Sauce Eggs (Shoyu Tamago)

Pour the soy sauce into a pan that is approximately 10 inches in diameter. Heat the soy sauce of medium-high heat. When the soy sauce starts foaming up, reduce the heat to medium heat and carefully add the eggs. Roll the eggs around in the soy sauce to coat them, and continue rolling them around the pan until the eggs are a dark mohagony color and the soy sauce has been reduced to a thick sludge.

Remove the eggs, letting any extra soy sauce drain off, and place on a plate to cool.

When the eggs have cooled completely, pack them into lunches or enjoy one as a snack. Just don’t leave them near my daughter, or else you’ll never get to have a bite!