I have been making these Momofuko Eggs since March, when I went back to work at Hollyhock for our 2018 season. They are such a great way to enjoy the beauty of a simple egg, with some added zip. They are easy to prepare and have on hand for lunches and snacks. We have served this with a farro grain bowl for lunch many times this season and they are a big hit. We brew up 13-15 dozen at a time and happily peel away in our big front sink overlooking the Salsih Sea and Twin Islands.
The key, I think, is in the cooking. You want the yolks to have a runny creaminess, just a few notches above a soft cooked egg. At the time I fell in love with this recipe, it was spring, and of course, this is the time of the egg, with its symbolism of life eternal. It’s also a symbol of a person possessing a specified quality: “she was a good egg.” As for good eggs, Dolly, our hard-working and so very kind Accountant, shared many a Momofuko Soy Egg with me this season!
Momofuko Soy Sauce Egg Recipe
Makes 6 eggs
- 6 tablespoons warm water
- 1 tablespoon sugar
- 2 tablespoons sherry vinegar
- 3/4 cup soy sauce (we used low-sodium – if yours is regular strength, you might want to err on the side of shorter marination time)
- 6 large eggs
- Maldon or other flaky salt, for serving
- Black pepper, for serving
- In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
- Bring 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 1.5 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 (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.
- Remove 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.
- To serve, cut the eggs in half lengthwise and season with salt and pepper.