Comments on: Shoyu Tamago–Japanese Soy Sauce Eggs

By: Becky

Becky — Fri, 22 Jan 2010 16:02:16 +0000

@Fuji Mama (Rachael), that was not over-answering at all that’s exactly the information i need! Thank u!

By: Fuji Mama (Rachael)

Fuji Mama (Rachael) — Fri, 22 Jan 2010 00:48:32 +0000

Becky– You are using approximately 1 1/4 tablespoons of soy sauce/tamari per egg. Soy sauce has approximately 1200 mg of sodium per tablespoon whereas table salt has 6900 mg of sodium per tablespoon! When you cook the eggs you are left with a soy sauce “sludge” at the end which you discard (and is super salty). So the large majority of the soy sauce sodium content never makes it “into” the egg, just the flavor! Phew, was that a long answer to a simple question? :)

By: Fuji Mama (Rachael)

Fuji Mama (Rachael) — Fri, 22 Jan 2010 00:40:21 +0000

Elizabeth– Shoyu tamago can be eaten by itself as a snack, with rice, with a bowl of noodles, as a part of a packed lunch…anything goes! It wouldn’t be considered a main dish—usually a snack, or as a component of a casual lunch.

By: Elizabeth

Elizabeth — Wed, 20 Jan 2010 23:09:28 +0000

I love hard boiled eggs, but i got a feeling that these will be better! However, i am curious: is shoyu tamago eaten by itself or with something else, like rice?

By: Becky

Becky — Wed, 20 Jan 2010 20:29:37 +0000

I saw this post on Glamour’s site, and I had a question. Is this loaded with salt when it is done, or just the flavor? I love Asian food, and am always trying to make new foods. Thanks, and I love your site, very lovely design!

By: Sarah Jio

Sarah Jio — Sat, 09 Jan 2010 23:53:54 +0000

P.S. Kristie, as far as I know, Tamari does not contain wheat. Check the label, but I think it’s safe …