Yes, the Momofuku’s soy eggs have been done everywhere, including food52 a month or so ago. I made them then and they worked perfectly following the boil, cook and cool method. Have to post my most recent experience making them.
Of course, there are about 100 ways to get here boiling the eggs and
keeping the yolks so soft they spill out. I used 6 minutes and 50 seconds in boiling water. Then there is a much the same recipe that calls for 5 minutes and ten seconds. Then there is my friends method of putting the eggs in cold water, bring to a boil and letting sit for 10 minutes. And Momofuku’s method of 41 minutes in a hot bath. Well, you all understand. I was thinking of trying the last but no thermometer and my stove is finicky at low settings.
The second and third times, it did not work so well. Once the eggs peeled badly and the last time, urgh, soft-boiled eggs. But it was to late in the evening to make a dinner for 6 eggs. But then, I forgot the “Boil” for 6:50, and turned off the heat. I really should pull out my Escoffier and see what he says about this mess.
So, off to boiling the eggs, plunging them into ice water and cooling the wonderful little shells of joy. Here is the basics of the recipe.
Momofuku’s Soy Eggs
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
Cooking and peeling went well, this time. The simplicity of this recipe and the delicious result, make the repeated efforts to get the eggs correct worth it. For a week after you have a wonderful bit of sunshine to put into your salads, on your soups or just to nipple on for lunch or snacks. The sweetness of the sherry and salty umami from the soy are perfectly matched here and don’t overpower the egg itself.
Try them. You’ll become a champion for them.
Wait…footnote:
I love everytime I make them while a stir the eggs….I get to lick my fingers. Yumm.
http://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs