This Genius Recipe Is Our All-Time Most In style Egg Dish

Scrambled, poached, fried, or coddled: Each manner of constructing eggs has a time and place. Nonetheless, there’s just one egg that I may eat anytime, wherever, with something—and based mostly on the recipe’s enduring reputation, I’d guess lots of you are feeling the identical manner. I’m speaking about none aside from Momofuku’s Soy Sauce Eggs.

From Korea’s mayak gyeran to Japan’s shoyu tamago, soy sauce-marinated eggs have lengthy been a well-liked dish in lots of cuisines. Savory and salty, they’re usually made utilizing the identical normal method: The eggs are first medium- or hard-boiled, then marinated in soy sauce together with acid, sugar, and different aromatics, if desired. From there, you possibly can add the eggs to just about something (or eat them straight from the fridge, as I are likely to do).

Momofuku’s model, tailored from Milk Bar Life by Christina Tosi, options every part we love about this fashion of egg preparation, distilled into one simple recipe. Begin by making a marinade of heat water, sugar, sherry vinegar, and soy sauce. Then, boil your eggs (six minutes and 50 seconds will yield agency, cooked whites and a wonderfully jammy yolk) and, as soon as cooked, cool them in an ice tub. Peel the cooled eggs, add them to your marinade, and put the entire thing within the fridge for 2 to 6 hours. That’s it. As soon as marinated, the eggs will keep good in a sealed container within the fridge for as much as a month (!), that means these eggs are a dream for meal-preppers and avid snackers alike.

First featured on our web site in 2015 as a part of Kristen Miglore’s Genius column, the Momofuku Soy Sauce Egg is our most-viewed egg recipe so far. When you haven’t made them for your self, take into account this your signal to strive them out—and when you’ve got, tell us what you consider them within the feedback.

Have you ever tried Momofuku’s Soy Sauce Eggs? Share your ideas beneath.

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