Title: Sho-yu Tomago
Tags: breakfast, sides
1 tbsp soy sauce
Hard boil some eggs. My hardboiling method is this: Put the eggs in enough cold water to cover. Heat up the pan while rolling the eggs around - this makes the yolk stay in the middle. When the water comes to a boil, turn off the heat, put a lid on the pan, and leave for 10 minutes. (I read this in the Julia Child book that is being given away over on Just Hungry.)
Drain the hot water, and cool the eggs rapidly under cold running water. Peel the eggs. Try to keep the surface unscathed. (The batch I made above have a few nicks.)
In a pan large enough to hold all your eggs comfortably, heat up some plain soy sauce. Figure about a tablespoon per egg.
When the soy sauce is foaming up, lower the heat to about medium, put in your eggs, and roll them around to coat them as evenly as possible. Keep rolling them until the pan is almost dry and the eggs are a chestnut brown. (To make darker eggs, use tamari soy sauce.)
Let cool before packing for bento.