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Momofuku’s Soy Sauce Eggs

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Momofuku’s soy sauce eggs are soft-boiled to a perfectly jammy yolk and marinated in a savory-sweet soy sauce blend. Packed with umami and incredibly versatile, they elevate ramen, rice bowls, salads, or can be enjoyed as a simple snack.

  • Author: Tina
  • Prep Time: 6 hours 30 minutes (includes marinating)
  • Cook Time: 25 minutes
  • Total Time: 6 hours 55 minutes
  • Yield: 6 eggs
  • Category: Snack
  • Method: Boiled and marinated
  • Cuisine: Asian
  • Diet: Vegetarian

Ingredients

6 tbsp warm water

1 tbsp sugar

2 tbsp sherry vinegar

3/4 cup low-sodium soy sauce

6 large eggs

Maldon or other flaky salt, for serving

Black pepper, for serving

Instructions

  1. In a medium bowl, whisk together warm water and sugar until dissolved. Stir in 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.
  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 keep the surface smooth.
  5. Submerge the eggs in the soy sauce mixture, using a small plate to keep them covered. Marinate in the fridge for 2 to 6 hours.
  6. Remove the eggs from the marinade and 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 whole.

Notes

  • Add chili oil or sliced chiles to the marinade for a spicy kick.
  • Include smashed garlic cloves for extra aroma.
  • Use star anise or cinnamon for a warm, herbal twist.
  • Increase sugar slightly for a sweeter flavor profile.
  • Best enjoyed within 1 month of marinating, stored in the refrigerator.

Nutrition

Find it online: https://cheftinaskitchen.com/momofukus-soy-sauce-eggs/