5 Ingredients or Fewer
Momofuku's Soy Sauce Eggs
Popular on Food52
234 Reviews
Michael J.
May 15, 2023
This recipe does not make enough marinade to fill any bowl deep enough to fully submerge 6 eggs.
Cookie
April 25, 2024
Yes it does, it works perfectly. Been following the recipe exactly for years. usually I double or triple it. If you're only making a half dozen just put them is a small bowl, they displace the liquid and it covers them completely. Rarely without these in my fridge, everyone's favorite, 100 ways to eat 'em.
Jocelyn
January 28, 2023
I usually double the recipe. We LOVE these Eggs as a snack or to add to our favorite Noodle dishes or Pho.
thakurpedha
December 13, 2022
A delicious protein-rich Dharwad pedha is Babusingh’s Thakur Pedha in Karnataka. It is prepared in the kitchen of the best-known company in the country. We have been making the famed Pedha in Karnataka since 1846. You still haven’t tasted milk’s genuine flavour if you haven’t had the Thakur pedha. https://babusinghsthakurpedha.com/step-by-step-procedure-to-prepare-world-famous-dharwad-pedha-history-of-babu-singhs-thakur-pedha/
[email protected]
November 4, 2022
I have turned so many people on to this recipe. I screw up the timing a lot, and it doesn't matter. I've also gone with whatever vinegar and soy sauce I grab first and that also doesn't matter. I have also left the eggs in the mix for days and THAT doesn't matter. That said, the original recipe, timing and all, makes perfect eggs.
Ryan
September 19, 2022
6 minutes and 55 seconds exactly is pushing it. What size pot were you using? How old were the eggs? I would say 10-12 minutes for home cooks with smaller pots since the boiling stops when the eggs go in. Tried it this way and it was much better. I used honey instead of sugar too.
Lisa L.
September 19, 2022
I’ve been making this recipe regularly for years and 6 minutes 50 seconds works perfectly for firm whites and runny yolks. I use a 2 quart saucepan for 6 eggs and they’re delicious.
lalocook
March 21, 2023
Hi, directing to you since you seem to be a pro : ) -- can't find this at a cursory run thru, does this cooking time assume fridge-cold eggs? TIA -
DeNise
September 1, 2022
Super salty. The egg completely gets lost. Wanted to love this but very disappointed.
YesMatthew
August 18, 2022
Do you really need one more review? Make these eggs!
Get creative with the recipe. I added garlic, chili and sesame oil. They're excellent.
Get creative with the recipe. I added garlic, chili and sesame oil. They're excellent.
Mr. H.
February 3, 2022
I follow this recipe but with some alterations.
I cut the low sodium soy sauce I use with quite a bit of water to create more marinade. I will sometimes add red cooking wine, wine, or even whiskey at times. black pepper in the marinade too.
6 min and 50 sec is perfect soft boil time here in Hoosier Land. gooey jelly yolks I love.
I put the 6 eggs in a sandwich bag and pour marinade in. squeeze air out of bag carefully. then place that bag in another sandwich bag (leak messy containment). i lay the bag flat on fridge shelf. anytime I walk by fridge throughout the day....... flip or rotate bag to other side.
I prefer the longest soak time possible which is difficult when temptation is circling!!!!
my MLI is Filipino and approves of thus one!!!!
I cut the low sodium soy sauce I use with quite a bit of water to create more marinade. I will sometimes add red cooking wine, wine, or even whiskey at times. black pepper in the marinade too.
6 min and 50 sec is perfect soft boil time here in Hoosier Land. gooey jelly yolks I love.
I put the 6 eggs in a sandwich bag and pour marinade in. squeeze air out of bag carefully. then place that bag in another sandwich bag (leak messy containment). i lay the bag flat on fridge shelf. anytime I walk by fridge throughout the day....... flip or rotate bag to other side.
I prefer the longest soak time possible which is difficult when temptation is circling!!!!
my MLI is Filipino and approves of thus one!!!!
Bebe
September 29, 2021
I make Japanese seasoned eggs almost every week and they stay in the fridge for 4-5 days—they’re a delicious go to snack. The longer they sit in the seasoned soy sauce the more umami flavor. You can also reuse marinade.
JunJunJoJo
August 9, 2023
I believe she said to boil between uses if you want to reuse the marinade.
[email protected]
January 5, 2021
I have not tried the dish. This is a comment on your tags. Eggs are not vegetarian. They are chicken eggs and the last time I checked chickens were animals not vegetables. Please correct.🙂
MaddyMrea
January 5, 2021
Eggs are considered vegetarian but not vegan. It varies person to person but typically a vegetarian doesn't eat meat but does eat animal products (milk, eggs, yogurt, etc.). Vegans don't eat any animal products at all.
theSaint17
March 30, 2021
@jvtnw8 How about you only leave comments on dishes you HAVE tried, instead of trying to spread your vegetarian/vegan propaganda to people who don't wanna hear it.
Danigirl405
March 12, 2022
Actually you would be considered a lacto-ovo vegetarian if you eat eggs and dairy
Gail F.
November 16, 2020
These eggs are truly delicious! You do need to follow the boiling time per the recipe to ensure the yolk comes out creamy. I did use the soaking liquid again for my second batch but the eggs were less flavorful so refresh liquid for future batches.
LtHead
March 12, 2021
I've found letting the eggs get to room temp helps a lot, the first time I made them the 6 min 50 seconds wasn't enough because I went from the fridge to the boiling water.
MimiJane
September 11, 2020
A question about cooking time. I live in Montana at high altitude & would like to know what you suggest as an adjustment to cooking time. Here a 3 minute egg takes 6 minutes.
britspit
February 1, 2021
I also live in Montana at 5000 feet. I cook eggs for 10 minutes for not quite fully cooked eggs, 12 minutes for fully cooked
aprilmay
October 6, 2021
I live in Reno at 5351 ft. Any suggestions for cooking time for me? It is a bit worrisome given the precise time in the recipe.
Glenn
July 3, 2020
Question:With just six tablespoons of water, 2 tablespoons of vinegar and 3/4 cup of soy sauce, is there really enough liquid to submerge six eggs?
Lisa L.
July 3, 2020
I put them in a glass container that just fits them & crumple up a piece of foil to hold them under the liquid and then place the glass lid on top.
Steven W.
February 20, 2022
Try a Mason or Ball jar with a plastic lid. You can lay this on its side (I use a dish towel to keep it from being jostled in the fridge) but of course make sure the lid is on tight!
Kathryn S.
May 1, 2022
I used a Weck 745 tulip jar and was able to submerge 8 midium/large eggs. I put a short ball jar on top to keep them under.
MJ
May 20, 2020
Honestly, I think time depends on size of egg. This does not work well for a jumbo sized egg.
Lisa L.
November 16, 2020
I find that if my eggs are not all very close in size, they obviously turn out to be different degrees of oozy.
Laura L.
July 18, 2021
The recipe does specify large, so I assume adjustments would need to be made for smaller or larger eggs.
DodoIncognito
May 3, 2020
These were delicious! I added 2TB mirin, a dash of sesame oil, chopped lemongrass & garlic (had them in the freezer), and I used balsamic vinegar because that’s what I had. I had them for dinner on top of a green onion and veggies soba noodle dish.
Brenda
April 19, 2020
Have made a few times and linking up today from the corona riff article. Honestly it's a great recipe IMO. But I wanted to make it more a paleo dish and used coconut aminos in place of the soy with great taste every time. For those folks who are squeamish about storing for longer than a couple days, make egg salad with, or deviled eggs and invite my spouse (the old raisin) over and he will help you dispose of them properly. /s
Melissa G.
April 13, 2020
I need some scientific reassurance about egg storage. Regular hard-boiled eggs are supposed to be safe for a week. These aren't even hard-boiled! I know people are varying the vinegar and soy sauce levels per different variations. I've got to imagine that the salt and/or acid are crucial to keeping them safe longer than a week. Are they seriously OK for a month?? How would I know if they were not OK anymore? I guess I'm a little squeamish about these things. Hard to imagine I could hold back from eating them that long, anyhow....
Lisa L.
April 13, 2020
Whoa! You’re keeping them refrigerated. And I keep them in the marinade...only take them out to eat them. No problem. Been doing it for at least a year and I’m still around to talk about it.
Sarakenna12
November 27, 2019
I LOVE these eggs. They are now a mandatory addition to rice-bowl night at our house. I always have the ingredients on hand to make them and I love the richness they add to our dishes. I use leftovers in salad. To store left overs, I just remove them from the marinade and pop them into a storage container. They keep the same way regular boiled eggs do. Note: It can be tricky to pluck them out of the water before the middle sets too much, but I suppose that's the fun of learning how to make the perfect soft boiled egg!
Leigh
November 10, 2019
Gosh, I must be missing something. I made them exactly as the recipe states, and they are banal, at best. My guests ate 1/2 of an egg each (6 guests) and left the rest. I asked if they thought I should make them for the holidays, and they said they did not want them again.
Lisa L.
November 10, 2019
If you use the best eggs you can find and good soy sauce AND you love eggs and Asian flavors, I can’t imagine finding this dish anything but heavenly. The only deviation I make from the recipe is that I leave the eggs submerged in the marinade until they’re eaten. For some eggs, that could be 5 days.
Sssynnamon
March 8, 2020
Gosh, sugar, you sure did. You made exactly as the recipe was written and then insulted the poster by calling them "banal at best". Perhaps you should have tried any of the variations she posted to excite your....palate. And maybe invite some guests who will be gracious enough to express some gratitude for your efforts rather than the douchebags you had
Bebe
September 29, 2021
Here’s a Japanese recipe…it’s delicious!
https://www.theflavorbender.com/ramen-eggs-ajitsuke-tamago/
https://www.theflavorbender.com/ramen-eggs-ajitsuke-tamago/
Audrey W.
October 25, 2019
I've made these quite a few times now-they are always the base for my deviled eggs I serve at Halloween.
I crack the eggshells and let them soak overnight in the marinade (I add Lapsang Souchong tea packets) then peel fully and let them soak another 8 hours.
Mix the yolks with wasabi and avocado, butter (thanks toVirginia Willis) and mayo.
Garnish with black sesame seeds. They're delightful. :)
I crack the eggshells and let them soak overnight in the marinade (I add Lapsang Souchong tea packets) then peel fully and let them soak another 8 hours.
Mix the yolks with wasabi and avocado, butter (thanks toVirginia Willis) and mayo.
Garnish with black sesame seeds. They're delightful. :)
Lisa
October 17, 2019
Love this recipe! I must be eggshell-peeling challenged though, because even in the cold water, I had trouble not cracking open the white. Oh well, the marinade seeped in a little, but yum! Also, I only had 1/2 cup of the Bragg's aminos, so I added a 1/4 cup of mirin to get to the full amount. Delicious!
JC
May 13, 2020
Late to the party, but if you use fresh eggs they'll be harder to peel. Eggs a couple weeks old will peel much more easily!
Jeff-Karen U.
January 13, 2021
Also, use a spoon to get between the shell and egg. Works like a charm.
Lisa L.
October 15, 2019
These are AMAZING!! Granted, my family is very egg-loving and we had previously perfected the hard-boiled version. This, however, ups the ante. The first time I tried the recipe, I thought it was a little cumbersome, but now that I make a batch every weekend, it's so easy. A tip, really peel the eggs in the ice bath once your hands can tolerate the cold water. It's the only way I've found to not break through your whites in some places. I store them in the liquid for days and we snack on them all week. Thank you for this!
qwickone
September 12, 2019
Really excellent! I steam my eggs right out of the fridge for 7 minutes and follow the rest of the recipe exactly. I let the eggs sit in the soy sauce mixture for 3 hours the first time and found them too salty. I did 2 hours the second time (re-using the same marinade) and I loved it. Fresh cracked black pepper on top is all it needs.
Susan B.
May 13, 2019
Check out downshiftology.com for their method for perfect-soft-and-hard-boiled-eggs. So easy and straightforward! Gives a picture display of how many minutes to boil depending on whether you want any of several stages from a softer, funnier yolk for a salad to a full hard boil for deviled eggs, etc.
Susan B.
May 13, 2019
I combined this recipe with Food52’s Virginia Willis recipe for deviled eggs. The butter added to the usual mayo for the filling gives a creamy, rich mouth feel. And the soy sauce marinaded whites give an umami to the usually flavorless whites. I’ve had the same problem as other reviewers with there being spots where the eggs rested on each other or the bowl that don’t get as brown with marinade as rest of egg. With the deviled eggs it didn’t matter as the whites were on the bottom with filling on top. Party-goers loved them.
Melissa
February 1, 2019
I just made these and they are delicious. But they look crazy because I haven't figured out how to actually keep them submerged! I used a little plate and the places where the plate touched the eggs are much lighter than the rest of the eggs. Like cheetah print eggs??? Help!
Deborah
March 4, 2019
Drape a paper towel over the eggs; the towel will absorb the sauce & keep the eggs covered with sauce.
Gyee
April 5, 2019
The best way is to take a mesh colander and weight it over the eggs. They will be submerged.
Andrea Y.
January 1, 2019
I made 3 finger-food recipes from F52 for a New Year's Eve party, and these were by far the most popular. I boiled 9 eggs and used 1.5 times the marinade, and boiled the eggs about 45 seconds longer than specified because I wanted to err on the side of less runny. They were gelatinously perfect and everyone raved about them!
michael
June 16, 2018
I have made these about 5 times now. I can't stop eating them. I call them crack eggs! So addicting! The 6 min 50 sec is perfect cook time for me (in Florida). just runny enough so when you cut it open the middle does not run out but still gelatinous. I reuse the marinade about 4 times. Each time soaking at 4 hours. First batch could soak about 3 hours, 4th soak was not getting that salty taste that is sooo good. I tried to add chopped jalapeno but it did not impart any heat. This last batch I added 1 tablespoon of Sambal. I got a little heat from it. I did find sherry vinegar so I have not substituted any vinegar yet, but I will. The sugar I used coconut palm sugar. There are so many ways to take this recipe and I can't wait to try more. Very interested to hear anyone else's experiments.
I may try some wasabi powder next time. Also thinking about trying ponzu instead of soy sauce. Or may adding some dark soy sauce. maybe sprinkle some togarashi on top instead of salt. Ok gotta go try some of these ideas. Enjoy!
I may try some wasabi powder next time. Also thinking about trying ponzu instead of soy sauce. Or may adding some dark soy sauce. maybe sprinkle some togarashi on top instead of salt. Ok gotta go try some of these ideas. Enjoy!
Dan M.
March 28, 2018
Cook's Illustrated suggests steaming large eggs for 12 minutes and then immersing them in ice water. I have used this method many times with great results.
Carl-boston
April 7, 2019
This is the only way I ever do hard cooked eggs anymore. I discovered it only about 2 years ago, online. The best part of this method is the ease of peeling, for recipes like this or deviled eggs--no more eggs that look like white-painted rocks!
Alyssa
March 9, 2018
I love this recipe with a few subs: I use maple syrup or honey instead of sugar, and apple cider or rice vinegar, whatever's on hand.
Sunny B.
March 4, 2018
Korean version of Soy eggs. We din’t use vinegar. Instead, we add some garlic and chilli to give extra flavour.
We also, use sauce to mix with hot boiled rice. Kids love it.
We also, use sauce to mix with hot boiled rice. Kids love it.
SarahDawn
May 15, 2018
Oooh the Korean ones you can buy at 711 are the best. I’d love to recreate those. I feel like there might be sesame and maybe something beefy in there?
Margaret
August 12, 2017
Is it okay to use something like Bragg's Liquid Aminos? It's made of non-GMO soy and is also gluten free, etc. I generally use this in place of soy sauce or even tamari
Lynne D.
May 1, 2017
I LOVE these! I usually make 7 at a time, just in case one cracks (which has happened). I marinate them in a 4 cup silicone measuring cup, with a small bowl over the top to hold the eggs down. I've been getting about 5 batches out of the marinade before making more. This is my favorite breakfast on work days!
Matt
April 22, 2017
You can put a paper towel over the eggs in the marinade to ensure they're touched on all sides so you don't have to use a plate to push them down.
Molly F.
March 14, 2017
Oh, man. Just made this recipe last night and these babies are dangerous. I can't wait to share them with people I love. What a great pick-me-up snack. I used duck eggs, because that's what I have. Delicious!
Robert
February 19, 2017
I do not understand how you can completely submerge 6 eggs in one cup of liquid. Please help. Thanks
Robert
February 19, 2017
Ok. I understand displacement. I just could not wrap my head around 6 eggs and one cup. I should have just gone and tried it before writing about my ignorance. Thanks Fran.
fran
February 19, 2017
No problem--have to admit I was skeptical the first time also. When you make a larger amount, the eggs just rise to the top so it's wasted effort/materials.
fran
January 8, 2017
First, you can't smell or taste botulism so don't worry about that one! I have had older eggs feel slimy or develop tiny white dots on the outside, and I toss those, although my husband ate one with no ill effects. (What can I say?)
Stephen A.
December 23, 2018
Botulism would be rare from eggs but Listeria and salmonella are definate. Boiling takes care of both.
Bambi
January 8, 2017
I love these! But I have a question about how long I can keep them and how I would know if they had gone bad. I have a few left from a batch I made about a month ago, that have been stored in the refrigerator (out of the marinade) in a jar since then. I had one tonight, which smelled fine and has left me feeling fine. But I've begun to worry about something like botulism or some other spoilage I couldn't detect over the strong soy sauce smell. But I really hope they are fine to eat, because the texture was amazing! The texture of the whites had turned creamy, and the color of the soy sauce had penetrated all the way through them. They were delicious, but I want to make sure they are safe. If they are, I'm going to age them in the future on purpose.
Amy
January 17, 2017
I am by no means an expert but i was worried about botulism when I pickled eggs. If your eggs are whole (no cracks that reach the yolk) and you store them in the back of the fridge where it is coldest. You are more fine than not. If you are really worried, look up the symptoms and let everyone in your household know what to look for so you can be taken to the ER promptly. I haven't had any problems. Botulism is more a result of poor handling.
laura
September 20, 2018
Botulism would not grow in this type of environment - as it likes no air (anaerobic), with low salt and moderate temps.
Melissa H.
December 11, 2016
I was disappointed in the result. The eggs were not cooked enough to be fully cooked through based upon the parameters in the recipe. I think they need to be cooked longer than this the next time I make them.
Bianca
February 19, 2017
I struggled with the same thing. I let mine boil for exactly seven minutes and the insides were very runny. I'm completely fine with very runny yolks, but they weren't what I was in the mood for when I made the recipe. (And it messed up the presentation, too.)we
Mary G.
August 14, 2017
I agree, Bianca and Melissa. Same thing with my eggs when boiled 6:50 minutes. I've only tried this once, today. In the future I think I will start with room temperature eggs. It would have been helpful if original recipe commented on egg temp BEFORE boiling.
Cookie
September 2, 2018
I have made these about 5 times and find the 6:50 time perfect, resulting in a perfectly gelatinous but not runny yolk. Is your water at a good rolling boil before you submerse them? I put them in a strainer with handle and submerse them all at once, then put them right into ice water.
Jackie L.
December 23, 2018
I have been reading the comments and (the whole time) thinking ‘please, someone, comment on the temp of the pre-cooked eggs’!!!!
Cookie
December 23, 2018
I start with room temperature eggs, or close to it, and the 6 min. 50 second time is perfect. I remove them from the fridge and arrange them in the strainer I use to lower them into the boiling water, and then prepare the marinade. Remember, depending on your elevation, it could be different. I'm at sea-level in California; if you're in the mountains, you'll need to increase the time a few seconds. I've experimented around with this; if the eggs are colder it takes another five seconds or so. Just try it with a couple eggs and see what works!
Tom
September 8, 2019
In your Instant Pot, use the 5-5-5 method. You DO have an Instant Pot, don't you?
robin L.
November 10, 2016
I'm excited about this recipe because I over - ordered eggs from my CSA....m also excited to read that they'll last a month in a well-sealed container!
cath
November 6, 2016
Could balsamic vinegar be used for this? Not going to the store for a few days but am intrigued by this recipe and want to try it right now! :)
Brian G.
November 6, 2016
You probably could do that but it wouldn't taste the same. Might be good though!
fran
February 19, 2017
Yes, and it is good--just different. Try it with half white vinegar and half balsamic and see how you like it, then up it to all balsamic. That treatment was a bit sweet for my taste. I have used all sorts of vinegar, starting with a half-and-half mixture with white. Red wine vinegar with a few mashed cloves of garlic thrown in is great!
Trevor M.
August 6, 2016
Hi everyone! I was wondering if anyone has tried a normal water brine instead of soy sauce? If so, are there any suggestions on how much salt to use?
fran
January 8, 2017
Yes, I have, and it's wonderful--there are so many ways to treat a hardboiled egg!
Brined Eggs: in a non-reactive saucepan, mix a half-cup cider vinegar with a half cup white vinegar, add 1.5 tsp. each of salt and sugar, heat until salt and sugar have dissolved, pour over peeled eggs and store in refrigerator. The taste develops more slowly than the soy eggs, so give them about two days. After the first batch, you will know whether you like them better brined longer or shorter.
The base recipe is multi-functional (and if you want the eggs saltier or sweeter, add more salt or sugar--nothing is sacred here!) If you want to color the eggs (like with red onion for a pink egg), use all white vinegar. Balsamic works well--use all balsamic to start with, then decide whether to cut it with white vinegar. (The balsamic brined eggs are sweet-tasting.) There's no limit to the possibilities. I've added a few cloves of garlic and heated the brine to a boil before using it on the eggs; pickled red onions and used the drained-off brine on the eggs; most recently, used half cider vinegar and half lime juice--those are great!
Brined Eggs: in a non-reactive saucepan, mix a half-cup cider vinegar with a half cup white vinegar, add 1.5 tsp. each of salt and sugar, heat until salt and sugar have dissolved, pour over peeled eggs and store in refrigerator. The taste develops more slowly than the soy eggs, so give them about two days. After the first batch, you will know whether you like them better brined longer or shorter.
The base recipe is multi-functional (and if you want the eggs saltier or sweeter, add more salt or sugar--nothing is sacred here!) If you want to color the eggs (like with red onion for a pink egg), use all white vinegar. Balsamic works well--use all balsamic to start with, then decide whether to cut it with white vinegar. (The balsamic brined eggs are sweet-tasting.) There's no limit to the possibilities. I've added a few cloves of garlic and heated the brine to a boil before using it on the eggs; pickled red onions and used the drained-off brine on the eggs; most recently, used half cider vinegar and half lime juice--those are great!
Sauce G.
July 29, 2016
what kind of soy sauce would you use for this cook? Kikkoman soy sauce? Pearl River Bridge or Jade Bridge Soy Sauce ? And should you boil the sauce before you add it?
fran
June 9, 2016
After years of frustration with timing eggs for right yolk, aging eggs to try to get them to peel, etc etc, I spent $14 on a Dash-Go Rapid Egg Cooker (Amazon) and it's bliss! You can exactly customize how you want to cook up to 7 eggs by varying the amount of water in the boil plate, it's finished in a max of 8 minutes (less for soft or medium), and they ALWAYS peel perfectly, even one day away from the chicken. There's an upscale model by Cuisinart which does 10 eggs which I gave for a shower present, if you need brand names. I wish I had discovered this gadget years ago. I make deviled eggs, pickle eggs, etc at the drop of ... an egg. Off to find the soy sauce!
hookmountaingrowers
June 9, 2016
Hi Fran - I have hens so my eggs are always just laid but it makes them impossible to peel. Will this device remedy the situation?
fran
July 30, 2016
YES. I get my eggs from a friend with free-range chickens so mine may be a day old, but they peel perfectly. It' s just wonderful.
Janine D.
June 9, 2016
I struggled for years to find the foolproof way to boil eggs and have them peel easily. So frustrating. I recently bought an Instant Pot electric pressure cooker and the eggs almost peel themselves. It's fabulous and would definitely make this recipe even easier.
Malfattiglass
May 30, 2016
Can you please clarify-- Do I start timing the 6 min 50 sec as soon as adding the eggs to the boiling water OR after the water starts boiling again?
Thanks.
Thanks.
Naomi
January 10, 2016
So so so so good! I made a batch, had one egg, then immediately made another batch, knowing these will get scarfed down super fast. Yum! Thank you
Lisbeth L.
January 8, 2016
How long will these keep once they're cooked? Thanks for this intriguing recipe and for introducing me to sherry vinegar.
fran
July 30, 2016
So far, they haven't lasted long enough to worry about how long they keep, and I am being totally serious. I suppose it would be about as long as hard-boiled eggs, or a few weeks.
bethd
November 6, 2016
It does worry me that you say in the text of the recipe that the eggs will last up to one month. From what I know, a hard-boiled egg's refrigerator life is just a week. Even marinated, and essentially "pickled," I can't imagine that these would be safe to eat after a month. I'm not a food scientist or food safety expert thought.
Penny H.
January 3, 2016
OK, I've read the comments and still don't know how you "Cool Hand Luke" an egg. Tried the video and it is so loud that I couldn't handle it. It's been way too many years since I saw the movie. Please give us geezers a break and put the explanation in words.
Kathleen B.
January 4, 2016
In that scene in the movie they bet Luke that "no man can eat 50 eggs." And then he does eat 50 hard-boiled eggs - IN ONE HOUR. The other prisoners respect him after that.
Devrah B.
January 6, 2016
It's actually "A HOUR"...which I know because my boys quote it every time I make hard boiled eggs. :-) Anyways, this was such a great idea! I incorporated them into egg salad made with yuzu mayo. OMG.
Kelly
February 18, 2017
And he ate them whole. I think he chewed in the beginning and then just started swallowing whole. "What we've got here is a failure to communicate."
Kaz
December 28, 2015
Sounds amazing ... and my husband loves boiled eggs on his sandwiches. Can't wait to try!
AKeyte
December 23, 2015
A fabulous recipe! I substituted a 1:1 ratio of balsamic vinegar and apple cider vinegar for the sherry vinegar. Using regular soy sauce and marinating for 5 1/2 hours, it did come out a bit too salty (but not intolerably so, it still tasted great), so next time maybe 4 hours.
I poached the eggs for a shorter length of time, 6 mins, and didn't exactly let the water boil rapidly, and they came out beautifully runny.
I poached the eggs for a shorter length of time, 6 mins, and didn't exactly let the water boil rapidly, and they came out beautifully runny.
Kim
October 5, 2015
Cool Hand Luke them....haha hilarious!! I've been making these for a long time for my homemade (3 day) Ramen but adding the sugar is a perfect tip, thanks!
Jessica T.
September 27, 2015
Great recipe! I used these to make Sriracha and wasabi deviled eggs. So good.
pattyrat
August 10, 2015
Made these exactly as written using rice instead of sherry vinegar. Wow, delicious!! I served some of them with a beef and broccoli stir fry, yummy.
Amanda J.
June 26, 2015
Nice recipe except for a couple of things: First, it is written for sea level. @ altitude (a mile, say) these eggs would "soft boiled;" Also, water should not be kept at a boil, but a high simmer. Ever wonder what is up with the gray ring around the yoke? It results from eggs BOILED too hot.
Leslie V.
December 23, 2018
Amanda J.June 26, 2015
Nice recipe except for a couple of things: First, it is written for sea level. @ altitude (a mile, say) these eggs would "soft boiled;" ???
Sea level is just that -0-. Denver CO is the Mile High City!
I am about 4000' above see level..and no where near a mile above sea level. I have to simmer my eggs 20 min to have them totally cooked both whites and yolks. Now i use my Insta-Pot.
Nice recipe except for a couple of things: First, it is written for sea level. @ altitude (a mile, say) these eggs would "soft boiled;" ???
Sea level is just that -0-. Denver CO is the Mile High City!
I am about 4000' above see level..and no where near a mile above sea level. I have to simmer my eggs 20 min to have them totally cooked both whites and yolks. Now i use my Insta-Pot.
hookmountaingrowers
June 20, 2015
I'm so pleased with these. I have chickens and I've never been able to get the shells off freshly laid eggs without massacre-ing them and this is the first time the shells came off beautifully. Everybody loved these, kids and adults and wanted more. Will definitely make again and again....
Avonlm
June 9, 2015
These were eggcellent! I added 1 broken star anise and a couple of generous shakes of red chilli flakes, let sit for a couple of hours. Used leftover marinade for a Chinese roast chicken by adding some minced garlic, ginger, green onion, 5 spice powder. This reminds me of Chinese soy sauce eggs but it is the timing of cooking the eggs to get that perfect creamy center that I like so much.
Shine
May 30, 2015
A friend brought me yet another dozen fresh eggs from his chickens when I hadn't finished the last batch. That was the same night I opened the latest Genius email so I set to work immediately. OMG they are so delicious! I followed the directions exactly, except that the eggs were cold so I tempered them by dipping them in the water as it was heating. The yolks were almost creamy and contrasted so beautifully with the salty outside. I took a few to work and the recipients asked for the recipe. I wouldn't want the eggs to be hard-boiled, there is just something about that creamy yolk. Don't be afraid to try variations of this with tamari, rice vinegar, a little chili-garlic paste...
Julia L.
May 30, 2015
What does it mean to "Cool Hand Luke" them?
JohnSkye
July 5, 2015
hey, florin! why not answer the question rather than only provide a link to a 5 1/2 minute jerky, grainy excerpt from a 50 year old movie??? christina was rather goofy to assume all would get it in the first place.
Laura J.
May 23, 2015
My eggs cracked and leaked when I placed them in the boiling water. Tips on how to avoid this next time? Maybe they were too old?
Yummz
May 24, 2015
Eggs need to be room temperature before putting them in boiling water. It's the extreme temperature difference that causes them to crack.
JohnH
May 26, 2015
It's the air in the air sac expanding that causes the egg to crack. I use an egg pricker to put a pinhole in the end where the air sac is - if you do that it doesn't matter if they are straight from the fridge; they won't crack.
Barb
November 7, 2016
I don't know what an egg pricker even is (though I can guess) but I use a push pin out of the cork board in my kitchen to do the same thing. Works perfectly.
Ben B.
May 22, 2015
This amount of liquid I found despite trying a different assortment of containers is not enough to submerge 6 medium sized eggs. I'd recommend using at least 1.5x times the amount listed, if not double to make it easier.
EMR
May 11, 2016
My experience exactly! The hardest part of this recipe was trying to find a container that would allow eggs to be submerged in the amount of liquid called for. I agree on doubling the amount of liquid.
Craig B.
May 21, 2015
What is the best way to re-heat these after they have been in the fridge for a couple of days?
Robin E.
May 23, 2015
Why would someone reheat hard boiled eggs? They're meant to eat cold, or at room temperature.
Drew
May 7, 2016
Robin: because Gosh Golly, maybe not everyone has the exact same preferences as you do.
Chris B.
May 18, 2015
Is there a major difference in which type of vinegar you use? I couldn't find sherry vinegar at the store today, and I only have white and rice vinegar at the house.
MBE
May 18, 2015
They look great! Now if you can get the recipe for Momofuku's Broccoli Salad I'll be set ;-)
Lynn
May 17, 2015
I just made these, followed the recipe to the letter. The yolks were pretty runny. Are they supposed to be that way? Or, since I live in Colorado at over a mile high, maybe should I adjust the boiling time?
Kristen M.
May 17, 2015
Yes, altitude probably has something to do with it and you can definitely adjust the timing to your taste.
stz
May 19, 2015
7 minutes (or 6 minutes and 50 seconds) makes for runny eggs. These are really coddled eggs NOT hard boiled. If you look at the picture you can see how runny the yolks are. I prefer a dime sized soft spot, so at my altitude, about sea level, I boil for 8.5.
stz
May 19, 2015
I should have said that for regular hardboiled eggs, I prefer them with a soft spot. But when they are boiled more the whites toughen up and when you marinate them they get tougher, so for the marinated eggs go for the coddled 6 minute 50 second eggs.
drbabs
May 26, 2015
They are definitely more soft boiled than hard. When you serve them in a noodle soup, the runny yolk adds to the deliciousness.
JulieS
May 17, 2015
Would this recipe be compromised if I used tamari instead of soy sauce in order to make them GF?
Kristen M.
May 17, 2015
Bob, this comment is not in keeping with the spirit of the Food52 community and will be removed.
Rachel
May 18, 2015
I would think that tamari would be a fine substitute. The marinade is meant to not just draw salt into the egg, but all of the other flavors alongside it as well. While tamari is not as salty as soy sauce, you'd just end up with a slightly different and interesting flavor in the egg, itself. Hope the tamari works! :)
JulieS
May 18, 2015
Thanks Rachel. While most of my family can have gluten, one of my daughters cannot, so I do have to make adjustments in order for her to be able to enjoy my kitchen experiments as well. This is my first time checking back to see comments today and now I'm really curious about what Bob said that his comment had to be removed? I can only imagine that he was passing some kind of judgment, which isn't fair when we are talking about a serious allergy here, not messing with a recipe because I feel like it. :( I can't wait to make these!
Melissa
December 1, 2015
JulieS, have you tried La Choy soy sauce? It's GF. I have several friends and a niece with Celiac, so I keep it on hand for them. :) It's a slightly different taste, but maybe not that noticeable when mixed with the other ingredients.
MJprovence
May 17, 2015
I am going to do this with quail eggs for an appetizer.....
apearlofagirl
May 29, 2015
great idea! .. for how long did you boil the quail eggs? .. i made spicy pickled quail eggs a long time ago - can't remember boiling time now .. thank you.
Diane
May 16, 2015
I'm marinating my eggs right now. I pressed them down in a small deep bowl with a plastic lid held down with a glass. I only had white vinegar and sherry so I used a Tbsp of each .
Trevin C.
June 3, 2015
One tip is to fold up paper towels and let it absorb the marinating liquid to weigh down the eggs.
Bob A.
May 16, 2015
Start with eggs in cold water, bring to boil, cover and remove from heat. 15 minutes, into ice water, wait a couple minutes and peel. Perfect!
Max M.
May 17, 2015
Bob, that is how to cook perfect eggs if you want them hard-boiled. These eggs are not meant to be cooked that long, as the result would be nothing like the author intended.
Starmade
May 19, 2015
The bring to boil and turn off method typically describes 20 minutes as hard boiled, but in addition to how long it is left to stand after the boil, much depends on the volume of water, number of eggs, and type of pot and cooktop. When I use my plastic electric kettle (which turns itself off at a full boil, and cools faster than a metal pot on an electric coil) I definitely get a soft boiled result after fifteen minutes with three eggs.
Max M.
May 20, 2015
How do you get your yolks centered if you can't follow the recipe and stir your eggs for the first couple of minutes in boiling water to create a centrifuge? You could flip the eggs over the day before in their carton, which is what I do when I make hard boiled eggs every week, for Parsi Devilled Eggs. The bring to boil and turn off method always allots 12 minutes for hard boiled, then a cold bath.
Greenstuff
May 16, 2015
Lots of questions here! For some more detail on cooking and marinating times, Kenji Lopez-Alt at the Food Lab did a good post a few years back http://www.seriouseats.com/2012/03/the-food-lab-tonkotsu-ramen-part-how-to-make-ajitsuke-tamago-marinated-soft-boiled-eggs.html
Maggie T.
May 15, 2015
Do we need to refrigerate while marinating or keep at room temperature?
ML M.
May 17, 2015
It says in the initial article to marinate in the fridge, but leaves off that info in the full recipe.
Kristen M.
May 17, 2015
Apologies -- I just corrected the recipe to confirm that you marinate in the fridge.
Donald F.
June 28, 2015
Ok. Thanks for making it clear. I'm making these right now. I can hardly wait to taste them.
Elaine G.
May 15, 2015
Has anyone left them in marinade overnight.
Kristen M.
May 17, 2015
Yes, and I found them to be salty and delicious (though I used low-sodium soy sauce -- regular soy sauce might be too salty but diluting it with more water would help).
Brian G.
May 19, 2015
I accidentally left a couple in there for 3 days and they were literally balls of salt so I guess don't do that. :)
Jeff R.
May 15, 2015
I had trouble getting the eggs submerged until I realized a French press was the perfect vessel to both keep them pushed down into the liquid, then drain when it's time.
Kaitlyn L.
May 14, 2015
What can I use in place of the sherry vinegar? White vinegar, rice vinegar?
Laurie
May 15, 2015
Yes I was wondering this too! Hope someone can give another option to the sherry vinegar :)
Justin B.
May 14, 2015
What would the time be at about 5280' altitude? Water boils at about 6deg cooler so I know it would add time and judging by the recipe it is crucial.
Theresa E.
May 16, 2015
I live in Denver and 6 min 50 sec left the eggs a bit runny. I figured I'll add a minute next time
Doug N.
May 14, 2015
Eggs cold or room temp before cooking?
Britannia W.
May 16, 2015
I did the exact same thing and they turned out with lovely soft yolks, not too over nor too under.
Kristen M.
May 17, 2015
I've always gone straight from the fridge or close to it, but good to know room temp works well too.
Codfather
May 14, 2015
Put the eggs and the soy into a zip lock bag. Zip it almost closed and then gently role it to force out all the air. Then zip it completely closed
Jillian B.
May 13, 2015
Should you cover the eggs after stirring for 1.5 minutes? Or leave uncovered?
Kristen M.
May 14, 2015
Uncovered is fine, as long as they stay at a boil (it's easier to track this with the cover off).
Pristine
May 13, 2015
Brian, if you don't have enough marinade to cover the eggs, one trick I heard about is to cover the eggs with a paper towel. Make sure the ends of the paper towel are in the marinade, and it should should up the liquid and ideally transfer to the eggs.
I would love to make these eggs, but the thought of using so much soy sauce seems a bit wasteful! I would be happy to reuse the marinade for cooking but I'm not sure if I can use it quickly enough.
I would love to make these eggs, but the thought of using so much soy sauce seems a bit wasteful! I would be happy to reuse the marinade for cooking but I'm not sure if I can use it quickly enough.
Pristine
May 14, 2015
Glad it works Brian! I should use my tip and go out and make the eggs, no matter how much soy sauce I'm going to use!
Shirl
May 14, 2015
Pristine, thanks for the tip. We buy low-sodium shoyu by the gallon (good price when on sale) here in Hawaii and use it in many recipes.
Barb
November 7, 2016
I mixed my marinade and then soaked the eggs in a 2 cup measuring cup. Perfect size. I crossed a couple of forks across the top to keep the floaters down. And I used the leftover ice bath to keep the cup cold, since I didn't have any room in my fridge for an uncovered glass jar full of liquid.
Aurea D.
May 13, 2015
What does "Cool Hand Luke them..." mean?
Brian G.
May 13, 2015
http://burningnitrate.com/wp-content/uploads/2015/01/coolhandluke_117pyxurz.jpg
Burton E.
May 14, 2015
In the movie "Cool Hand Luke", the protagonist (played by Paul Newman) pulls a stunt to amuse his fellow prisoners and to antagonize the guards by eating a boatload of hard boiled eggs. He eats them whole, not cut.
It was a funny scene, and Luke gets sick after that...
It was a funny scene, and Luke gets sick after that...
KLD1967
May 13, 2015
I can't wait to try this. I have so many eggs in my fridge right now from my weekly farm deliveries and I've been trying to figure out how to liven up hard boiled eggs and what to do with so many eggs.
Brian G.
May 13, 2015
Never heard of this. I'm going to try it right now. :)
Kristen M.
May 13, 2015
Yes, it is. But it will depend on the vessel -- you want these to be fairly snug in a bowl or other container, and then, if they're still bobbing, a plate on top will keep them submerged. (There's no sense making more marinade than you need.)
Brian G.
May 13, 2015
The smallest bowl I had that I could fit something into to submerge the eggs left just a little bit of the eggs out of the marinade so I used someone's tip above and covered it in paper towel. Working now. :)
wietje
May 13, 2015
Can't we use a ziplock bag and turn the bag around or upside down every half an hour or so?
Susan W.
May 14, 2015
Love this idea. I'm making this with 4 eggs, so I think I'll quarter with a tad more and use a quart zip lock bag.
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