One of my favorite ways to eat soy sauce eggs (besides serving them with Taiwanese braised pork rice, ramen, and congee) is with a little squirt of kewpie mayo and a sprinkle of chopped chives. A few dots of sriracha wouldn’t hurt either. It’s like a deconstructed Asian deviled egg! Recipe for soy sauce eggs from the new @Food52 Simply Genius cookbook, serving suggestion inspired by @cshepherd13