I've never actually been to Momofuku, but I've heard amazing things about their crack pie and their soy sauce eggs. I found this recipe a while ago, and kept forgetting about it until it was too late in the day to start making it. That finally ended yesterday, when I decided to start making it before the football game started, to make sure there would be enough time for the marinating step. I'm probably the only one in my house who will eat these, because of the consistency of the yolks, but they are amazing and I'll almost definitely make them again.
- 6 Tablespoons warm water
- 1 Tablespoon sugar
- 2 Tablespoons sherry vinegar
- ¾ cup soy sauce
- 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 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 (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.
I didn't have sherry vinegar, so I just used 1 tablespoon each of sherry and white vinegar.