![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/momofukus-soy-sauce-eggs/&media=https://blythesblog.com/wp-content/uploads/2021/03/38CC9DBB-ACFE-4A9F-8C25-B097755B79AC-1.jpeg&description=My daughter Grace made Chef, <a href="https://www.amazon.com/Milk-Bar-Life-Recipes-Stories/dp/0770435106?tag=food52-20">Christina Tosi</a>'s, Momofuku's Soy Sauce Eggs inspired by David Chang. You can vary the marinade by adding sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar, and can be served as an appetizer, on toast, in ramen, or just eat it plain as a snack. data-pin-do=)
Momofuku’s Soy Sauce Eggs
April 1, 2021
My daughter Grace made Chef, Christina Tosi's, Momofuku's Soy Sauce Eggs inspired by David Chang. You can vary the marinade by adding sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar, and can be served as an appetizer, on toast, in ramen, or just eat it plain as a snack.
- Prep: 6 hrs 30 mins
- Cook: 25 mins
- Yields: Makes 6 eggs
Directions
1In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
2Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1½ 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.
3Once the eggs are cool (and the water isn't uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
4Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
5To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.
Recipe adapted slightly from Milk Bar Life by Christina Tosi. —Genius Recipes March 6, 2021.
Maggie
April 1, 2021
These sound delicious! I have some black Chinese vinegar (Chinkiang) on hand, so I’ll try it rather than sherry vinegar and see if it turns them even darker.