Shoyu Scrambled Eggs

Shoyu scrambled eggs are something that I grew up eating.  Believe it or not, up until I was around 7-8 I thought that this is what normal scrambled eggs looked like.  So when I first ordered scrambled eggs at a local McDonalds I was thoroughly confused with what I got.  I love the flavor that the shoyu and green onions add to the eggs.  Forget the ketchup, salt and pepper because these babies can be eaten alone.
  • 4 eggs
  • 8t shoyu* (soy sauce)
  • 2 green onion diced (you can use chives if you don’t have green onions)
  • 1t olive oil

*Cookers Note: I recommend using Aloha Shoyu if you can find it.  If all you can find is Kikkoman, reduce the amount to 6t (2T) because Kikkoman tends to be a little stronger.

Step 1: Preheat a saucepan on medium with olive oil (I used a medium sized saucepan to reduce on dishes, but if you’re only making this recipe I recommend a small saucepan)

Step 2: Combine the egg and shoyu in a bowl and whisk.
Step 3: Add in the green onions and whisk.
Step 3: Once saucepan is heated, add egg mixture and cook like regular scrambled eggs, slowly mixing to make sure all of the egg is cooked.
Step 4: Plate and you’re done.  Super simple and fast.  Enjoy!

3 thoughts on “Shoyu Scrambled Eggs

  1. Pingback: Soy Sauce and Green Onion Scrambled Eggs | bowl of delicious!

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