Soy Eggs via Momofuku

I love eggs.  As much as I love my watermelon and asparagus, if I could only have one food the rest of my life, it would be eggs.  As a result, I’m constantly looking for ways to expand my egg repertoire.  So imagine my excitement when I was reading Christina Tosi’s book Milk Bar Life and spotted this super simple take on an Asian egg from Momofuku Noodle Bar.

These eggs are fabulously versatile.  Use them in salads, put them in your Top Ramen (why yes, this will totally elevate that poor college student staple), eat them with salt and pepper.  The egg white soaks up the sauce flavor and the yolks are a smidgy bit soft.  People bite into them and are mildly surprised at the flavor.

Whisk together the first four ingredients and set aside:

6 tablespoons warm water

1 tablespoon sugar

2 tablespoons sherry vinegar

3/4 cup soy sauce

6 large eggs

Maldon or other flaky sea salt (I like Jacobson since it’s harvested in Oregon)

black pepper

Bring a pot of water to a boil and carefully add the eggs.  Cook for exactly 6 minutes and 50 seconds, stirring slowly the the first 1 1/2 minutes.  When the timer goes off, transfer eggs to an ice bath.  Peel the eggs in the ice water.  Transfer the eggs to the soy sauce mixture and marinate in the refrigerator for up to 6 hours, making sure they are completely submerged; if necessary top the eggs with a small plate to ensure submersion.  Mine usually end up freckled because I forget to stir them.  If the eggs touch, they don’t absorb the soy mixture on that spot.  (These do not look diseased no matter what the Hunka-hunka says.)

Remove the eggs from the soy mixture (you can save it in the refrigerator and do another batch next week).  The eggs will keep in the fridge for a month.   To serve, cut them in half, sprinkle with the flaky sea salt, a few sliced green onions and sesame seeds.  I actually like the marinade a little sweeter.  Try adding a tablespoon more sugar or a little Hoisin Sauce.  Num.

BTW, take a moment to read Christina Tosi’s 3 books.  She went from bakery helper to David Chang’s partner.  Fascinating story and great recipes.

and remember what Albert Einstein said:  Never give up on what you really want to do.  The person with the big dreams is more powerful than one with all the facts.  Big kiss, Lynn

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