Soy Sauce Eggs -- Bento Eggs

These eggs are really different from your standard hard boiled eggs and my kids love to have the in their bentos. The trick is to only medium boil the eggs initially and then crack or peel them and finish them off in the soy sauce broth. I use the smallest eggs I can find to do these, so that my kids can have two eggs and I don't have to feel guilty. The eggs aren't supposed to be overwhelmingly seasoned, but if that's what you're looking for, leave them in the broth for a longer period after boiling. I routinely double the recipe by increasing the number of eggs, but leave the amount of the broth ingredients the same.These eggs are great!!! I used light Kikkomen soya and powdered ginger. I didn't have fresh. I also used a wide shallow sauce pan to finish cooking the eggs in the broth and kept rolling them with a spoon. I could not get small eggs.I peeled and sliced them when they were cool and served over a fresh spinach salad with an oriental sweet spicy mustard dressing.Delectable! I used full-salt Kikkoman & regular eggs (to soft boil eggs drop them into boiling water for 5 min & remove). I went for the crackle effect and they turned out very beautiful and tasty too, but I'm going to keep the remainders in the brine for another few days before I finish eating them, to soak up more of that yummy flavor. The eggs I used really were too big. Thanks for this one - can't wait to make these for my daughter.Edit: Soaked them in brine longer & I can't quit eating these, addictive!These are good but I expected more flavor from the soy sauce. I only cracked the shells all over rather then peel them completely (I was worried they might still be to soft) I'll have to try it the other way to see if that makes a difference.

Recipe by   
  • Prep
    10 mins
  • Cook
    45 mins
  • Serve in
    55 mins


  •   6 small eggs (smallest ones you can find)
  •   3⁄4 cup reduced sodium soy sauce
  •   1 cup water
  •   1 slice gingerroot
  •   1⁄2 teaspoon five-spice powder


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