Momofuku's Soy Sauce Eggs

Ingredients

• 6 large eggs
• 0.5 cup water (for the marinade)
• 6 tbsp soy sauce (low sodium preferred)
• 2 tbsp sherry vinegar
• 1 tbsp sugar

Steps

1. 1

   In a medium bowl, whisk together 1/2 cup water, 6 tablespoons soy sauce, 2 tablespoons sherry vinegar, and 1 tablespoon sugar until the sugar has completely dissolved.

2. 2

   Bring a pot of water to a rolling boil.

3. 3

   Carefully lower the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds for a jammy yolk.

4. 4

   Immediately transfer the eggs to an ice bath to stop the cooking process.

5. 5

   Once cooled, gently peel the eggs.

6. 6

   Place the peeled eggs into the soy marinade. Let them marinate in the refrigerator for at least 4 hours, or up to 24 hours, turning occasionally to ensure even coloring.

Notes

The eggs are best when eaten within 2-3 days. The leftover marinade can be used for another batch of eggs or as a base for a salad dressing.

Nutrition per serving

• appetizer
• snack
• vegetarian
• high-protein
• marinated
• eggs
• momofuku
• meal-prep