These are wonderful! Momofuku's Soy Sauce Eggs

Thanks for the review! I've been thining about trying them. How long did you

boil the eggs? In the comments, there seems to be varied times stated.
Enjoy the brunch!

 
Oh My! Thanks for the recipe! I make eggs at least 4 xs a week. Always looking for a new rec.

 
I boiled them for exactly 6 minutes 50 seconds. Worked like a charm! My friend

saw my post about it on FB and tried it. His eggs were a bit bigger so they were runnier, but that was okay. You could try different times. Pull half out at one time, pull half out at another time and see what you like best.

I took them to a potluck brunch and people were hunting me down. "Did you make those eggs?" I haven't seen people this excited about a recipe in a while.

 
This is one of the craziest sounding recipes I have seen...eggs in soy sauce

I am making it this morning. I know I will love it, how fun!

 
My hubby is Japanese - this is normal. I've been making eggs and shoyu 40 years smileys/smile.gif

 
We made it this am. Thanks Traca for rec. dh and ds said it was too early to have soy sauce. I

loved it! Thanks for rec.

 
These are amazing, not very pretty eggs, but the idea of serving them on a bed of green onions

sounds excellent. My eggs were smaller, and I had trouble peeling about 3 out of the six. The ones that did not peel as well were an ivory colored egg. The darker ones peeled very easily. my yolks were not runny, but not hard either, they had a bit of pudding like quality in the center. I am cooking them for 10 seconds less next time.

So happy to have found a new way to present eggs! Thank you!

Oh, and I have to figure a way to get them submerged. The liquid was not enough to cover the eggs. I used a glass storage dish and the eggs laid flat on the bottom. I kept turning them every hour but they still had an oval whitish spot were they touched the glass bottom. Any suggestions?

 
I used a container that fit the eggs somewhat snug, then set a plate on top. While

they did marinate almost entirely, many had a void spot, so I rotated them about half way through. You can always 1.5x the marinade.I saved it for making another batch. smileys/smile.gif

 
I like fried egg sandwiches, so I figure sliced on top of bread, they'll be a great lunch option.

 
I haven't done it yet but if you put them in a plastic bag with the liquid it might

get to all the surfaces or be easier to get the liquid there. Then put the plastic bag in a high sided vessel like a big measuring cup or pitcher.

 
made them yesterday, haven't tried yet (more)

one thing I did not like is that the color did not stain them homogeneously - I have some big lighter patches, instead of homogeneously caramel color

still, beauty is skin deep - pun almost unintended smileys/wink.gif

I will have one of these babies for lunch, curious about the taste - I did not have sherry vinegar, used cider vinegar instead.

 
Hard to tell....(more)

I did not think they were touching each other, but maybe they touched the container?

it's not too big a deal, just wish the color was more uniform

 
My eggs sat on the bottom of the glass container, so they all had a void,

even though I turned them often. I love the sherry vinegar in the mix, definitely plays a part in the overall flavor.
Sally, let us know how you like the apple cider vinegar taste. I love that vinegar, especially on chicken, so why not eggs!

I saw a suggestion on Food 52 about putting a paper towel on top of the eggs, it soaks up the marinade and colors the tops of the eggs nicely. I just kept rotating. Next time, I am marinating overnight.

 
Unfortunately, I did not like them very much....

I really wanted to like them after so many rave reviews, but let's say my mind was "confused"

I love vinegar, it's nothing to do with it, I love soy, I like a mixture of sweet and sour for the most part

I think I just happen to like the pure flavor of the boiled egg and to me these are too far from it.

I love deviled eggs, for instance - but these just did not do it for me.

 
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