Momofuku Soy Sauce Eggs

Ingredients

• 1 cup Water (Hot, for the marinade)
• 0.5 cup Granulated sugar (For the marinade)
• 0.5 cup Sherry vinegar (For acidity and bite)
• 1 cup Low-sodium soy sauce (Use low-sodium soy sauce because the eggs marinate for several hours)
• 6 Large eggs (Cold eggs; use large eggs for the stated 6-minute-50-second cooking time)
• Ice (For an ice-water bath; use enough to chill the eggs quickly)
• Chili oil (Optional, for serving)

Steps

1. 1

   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.

2. 2

   Bring a pot of water to a full boil. Carefully lower in the six eggs, making sure they are fully submerged.

3. 3

   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.

4. 4

   While the eggs cook, prepare an ice-water bath by filling a bowl with cold water and plenty of ice.

5. 5

   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.

6. 6

   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.

7. 7

   Place the peeled eggs in a lidded container. Pour the reserved marinade over them, ensuring the eggs are covered as completely as possible.

8. 8

   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.

9. 9

   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.

10. 10

    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 per serving

• breakfast
• snack
• appetizer
• vegetarian
• make-ahead
• marinated
• soft-boiled
• gluten-free adaptable