Momofukos Soy Sauced Eggs

[karennoca]

There was discussion on the marinating of these eggs after some of us tried them. Some eggs had white spots where they touched the side or bottom of the container they marinated in. I have solved this issue.

I have a Frigoverre glass storage container with a plastic lid. It measures 8" by 4 1/2" and is deep. I make 1 1/2 times the marinade recipe. After the eggs are peeled, I put a little marinade in the bottom of the container, place the eggs in two by two to make three rows. Then pour the rest of the marinade in slowley. The eggs will float up. As they marinate you can easily use your finger to rotate them now and them for a perfect and even color distribution.

https://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs

 

[traca]

Thanks! I make these all the time now. Cooked a little longer,I put them shredded into salads, etc.

 

[karennoca]

I discovered something....a new mystery

As the eggs have marinated, they seemed to have settled into something to do with balance or weight. I went to turn them just a few minutes ago, turning the white spot on top over towards the bottom, and they righted themselves back so the white spot was on top again. I must have turned them five times and each time they turned themselves back!?

 

[charley]

The yolk is on the bottom side maybe--heavier. Years ago I read a tip about hard boiling eggs--

don't really know if it works or not but I usually do it for devilled eggs. As the water is beginning to boil I stir the eggs so they spin around the pan. Supposedly this centers the yolk.

 

[karennoca]

Yes, and Momofukos recipe does call for stirring the eggs around for about one minute or so

I forgot that step. Oh, well, I guess the white spot will have to be there, still delicious.