Have you ever seen a tamari egg? Well, it's not an obscure breed of chicken! but rather a hard-boiled egg, peeled and coated with tamari sauce. And it is delicious. The tamari gives it enough seasoning that I don't need to hold a salt shaker in the other hand like I normally do. When sliced over a salad, it's perfectly seasoned, just like that.
I'd eaten tamari almonds, tamari pumpkin seeds, tamari sunflower seeds, etc. -- had never even dreamed of using it on hard-boiled eggs. But again Mark Sisson came up with something new (for me) in The Primal Blueprint Cookbook that I picked up at the library a few weeks ago.
After hard-boiling and peeling some eggs, just heat up a spoonful of tamari in a pan until it starts foaming, then roll the eggs around until they're coated. So easy. Who knew?
Do you have any tamari secrets?
Also posted at Food Renegade.