Momofuku’s Soy Sauce Eggs

Why You’ll Love This Recipe

These soy sauce eggs aren’t your average boiled eggs—they’re silky, seasoned all the way through, and deeply satisfying. The marinade infuses each bite with a balanced blend of salty, sweet, and tangy flavors. They’re also incredibly adaptable, lasting for weeks in the fridge so you can add them to dishes anytime. Plus, the prep is minimal—the hardest part is waiting for them to marinate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 tablespoon warm water
1 tablespoon sugar
2 tablespoon sherry vinegar
3/4 cup soy sauce (low-sodium recommended)
6 large eggs
Maldon or other flaky salt, for serving
Black pepper, for serving

Directions

1. In a medium bowl, whisk together the warm water and sugar until dissolved. Stir in the sherry vinegar and soy sauce.

2. Bring a large pot of water to a boil. Gently lower the eggs into the water and cook for exactly 6 minutes and 50 seconds, stirring gently for the first 1 1/2 minutes to ensure even cooking.

3. Prepare a large ice bath. When the eggs are done, transfer them immediately to the ice water.

4. Once cool enough to handle, peel the eggs in the water to help keep the surface smooth.

5. Submerge the eggs in the soy sauce mixture, using a small plate to keep them fully covered. Marinate in the fridge for 2 to 6 hours.

6. Remove the eggs from the marinade. Store in a tightly sealed container in the refrigerator.

7. To serve, cut in half and sprinkle with flaky salt and black pepper—or enjoy them whole.

Servings and timing

Servings: 6 eggs
Prep time: 6 hours 30 minutes (includes marinating)
Cook time: 25 minutes

Variations

• Spicy kick – Add chili oil or sliced fresh chiles to the marinade for heat.

• Garlic infusion – Add smashed garlic cloves to the marinade for extra aroma.

• Herbal twist – Include star anise or cinnamon for a more complex flavor.

• Sweet soy – Increase sugar slightly for a more pronounced sweetness.

Storage/Reheating

Store marinated eggs in an airtight container in the refrigerator for up to 1 month. They are best enjoyed chilled or at room temperature and do not require reheating. If adding to hot dishes like ramen, you can gently warm them in the broth for a few minutes without overcooking the yolk.

FAQs

How long should I marinate soy sauce eggs?

Anywhere from 2 to 6 hours gives great flavor. Longer times can make them overly salty.

Can I use regular soy sauce instead of low-sodium?

Yes, but you may want to reduce the marinating time to prevent excess saltiness.

Can I reuse the marinade?

Yes, the soy sauce mixture can be reused for another batch of eggs, but keep it refrigerated and use within a week.

Do I have to use sherry vinegar?

Sherry vinegar adds a unique depth, but you can substitute rice vinegar or apple cider vinegar.

Can I make the eggs softer or firmer?

Yes. For softer yolks, reduce cooking time by 15–20 seconds. For firmer yolks, add 30–40 seconds.

How do I peel soft-boiled eggs without damaging them?

Peel them under water in an ice bath—the water helps separate the shell from the egg white.

Can I freeze soy sauce eggs?

Freezing is not recommended as it alters the texture of the yolk.

Can I use quail eggs instead?

Absolutely—just reduce the cooking time to about 2 minutes.

What dishes do soy sauce eggs go with?

They’re great with ramen, rice bowls, salads, sandwiches, or as a simple snack.

How can I make them more flavorful?

Add aromatics like ginger, garlic, scallions, or sesame oil to the marinade.

Conclusion

Momofuku’s soy sauce eggs are a simple yet transformative recipe that turns humble boiled eggs into a gourmet treat. With minimal cooking and a flavorful marinade, you can keep a batch in your fridge to instantly upgrade any meal—whether it’s ramen, salad, or just a quick snack.

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