Soy Sauce Eggs (Shoyu Tamago)

Hello! Welcome to 2014! I had a crazy last couple of months with being on my Internal Medicine rotation. I was so busy that I ended up buying paper plates and plastic forks so I didn't have to do dishes. Anyway, I have some weekends on my new rotation so hopefully I will be adding more entries.

I realized I mainly make American food so I am going to explore my Asian heritage by learning some Asian recipes. This one is pretty simple and tasty.
Serves: 1-2

Prep Time: 0

Cook Time: 20-25 minutes

Ingredients:
- 2 hard boiled eggs
- 2 tablespoon of dark soy sauce
- 1 tablespoon of light soy sauce
- ( if you have tamari soy sauce then 5 tablespoons)

Directions:
- Pour soy sauce in a pan that is approximately 10 inches in diameter. (I like to use a bit of light soy sauce because it has more flavoring than dark)
- Turn heat to medium-high. The soy sauce should start sizzling.
- Turn heat down to medium and carefully add the eggs.
- Roll eggs around to coat the entire surface area.
- When the soy sauce has become a thick sludge remove the eggs from the pan.
- Enjoy on its own (like I do) or with some white rice.

Recipe Source