tamari egg
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.
never really heard of tamari, other than the japanese tamari balls that are stitched. when i first saw the egg, i thought it was hard boiled with onion skins. my grandmother always boiled eggs in onion skins for hours during the holidays. gives it a nice onion flavor and a beautiful brown color.
ReplyDeleteDeanna, tamari is similar to soy sauce. Actually, I'm not really sure what the difference is! Yes, it does look like an onion-dyed egg, doesn't it?
ReplyDeletewhen i saw the egg, i thought it was marble, like some i have from Mexico, it looks pretty but i don't eat eggs.
ReplyDeleteHerm, I agree, it sort of doesn't look real!
ReplyDeleteSince I grew up in a China Town in a major metropolitan area, I've had my fair share of tamari eggs. Soooo yummy.
ReplyDeleteThanks for sharing!
~KristenM
(AKA Food Renegade)
tamari is soy sauce! there are different types of soy sauce, shoyu for instance is fermented along with wheat, but tamari is made purelly from fermented soy beans, so the taste is much more intense. I'm Asian so soy sauce is a big part of my cooking (:
ReplyDeleteKristenM -- Ms. Renegade herself! And here I'd never even heard of them. Maybe cuz I grew up in ND!!
ReplyDeleteShu Han -- thanks for clarifying it all -- and that explains why I like tamari the best -- the flavor is more intense!
ReplyDeleteSounds delicious! I will give it a try. I'm sure Doug will like it!
ReplyDeleteThey're a good thing to have around. Am going to watch for them now at Asian restaurants, too.
ReplyDelete