Momofuku Soy Sauce Eggs
Food52 cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Michael Carroll on SeeMeCook
Jammy soft-boiled eggs marinated in a sweet, tangy, savory mixture of low-sodium soy sauce, sugar, and sherry vinegar. Serve them alone, over noodles or rice, in salads, or topped with chili oil.
- Time
- 2 hours 37 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Cuisine
- East Asian
- Contains
- Gluten, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 235 g
- 100 g
- 120 g
- 240 g
- 300 g
Weights are estimates. Together, the ingredients weigh about 1.01 kg before cooking, which is about 170 g per serving.
Steps
Combine the hot water and sugar in a bowl or container, stirring until the sugar dissolves. Add the sherry vinegar and low-sodium soy sauce, then stir to make the marinade. Set it aside to cool while you cook the eggs.
Bring a pot of water to a full boil. Carefully lower in the six eggs, making sure they are fully submerged.
Set a timer for exactly 6 minutes and 50 seconds. Keep the water at a steady boil while the eggs cook; the precise timing produces a creamy, silky center.
While the eggs cook, prepare an ice-water bath by filling a bowl with cold water and plenty of ice.
As soon as the timer rings, transfer the eggs to the ice-water bath. Chill them thoroughly to stop the cooking as quickly as possible.
Peel the eggs fairly soon after chilling. Tap each egg all over, rotate it to create a network of cracks, and peel it while holding it in the water; the water helps loosen the shell and protects the egg white.
Place the peeled eggs in a lidded container. Pour the reserved marinade over them, ensuring the eggs are covered as completely as possible.
Cover the container and refrigerate the eggs for 2 to 6 hours. Turn them once if part of the eggs remains above the marinade so the exterior seasons evenly.
Remove the eggs from the marinade and cut them with a wet knife for cleaner slices. The outside should be deeply seasoned while the center remains creamy and silky.
Serve the eggs on their own or with noodles, rice, pasta, or salad. Drizzle with chili oil if desired.
Notes
The transcript states that the eggs can be kept in the refrigerator for up to a month, but for best texture and food safety, keep them refrigerated in a clean, covered container and use them promptly. The marinade quantities are reconstructed from the standard Momofuku soy sauce egg formula because the video gives the ingredients but not their measurements.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 162
- Protein
- 10 g
- Carbs
- 19 g
- Fat
- 5 g
- Fiber
- 0 g
Where the calories come from
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