Momofuku’s Soy Sauce Eggs

My daughter suddenly came down with a stomach bug yesterday so I made some plain rice porridge to soothe her tummy. The whole family had porridge with her so she didn’t feel left out but I made @momolongplay Soy Sauce Eggs for us parents to add a little more substance. Top with some Furikake and (✦ ‿ ✦)

Cooking Method
Stovetop

Time
🕒🕒🕒

Recipe

Ingredients

6 TBSP WARM WATER
1 TBSP SUGAR
2 TBSP SHERRY VINEGAR
3/4 CUP LOW-SODIUM SOY SAUCE
6 LARGE EGGS

Instructions

Whisk together water and sugar to dissolve, then stir in sherry vinegar and soy sauce.

Bring a pot of water to a boil. Drop in eggs and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly.

Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.

Once the eggs are cool, peel them in the water. Transfer the eggs to the soy sauce mixture in a container and marinate in the fridge for at least 2 hours, no longer than 6 hours, making sure they are completely submerged.

Remove the eggs from the solution. You can save the soy sauce mix for another round of eggs, if you wish.

Enjoy with rice, porridge, ramen, or as a side. I like to serve mine topped with a splash the soy sauce solution.

The eggs will keep, refrigerated in a tightly sealed container, for up to a month.