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17 Comments
Cracker
February 1, 2021
These eggs were wonderful! Am addicted. I’ve been having them at lunch with homemade tuna salad & tomatoes or leftover quinoa/rice bowls. Excellent that the marinade works for a 2nd batch. Recently soy sauce has been scarce at the local groceries. I used a small French press (without screen) to keep eye eggs covered.
Cracker
February 1, 2021
These eggs were wonderful! Am addicted. I’ve been having them at lunch with homemade tuna salad & tomatoes or leftover quinoa/rice bowls. Excellent that the marinade works for a 2nd batch. Recently soy sauce has been scarce at the local groceries.
LT
January 22, 2017
In Japan a these are made with just hard boiled eggs and tamari, giving the eggs a richer and deeper flavour.
Maggie
November 7, 2016
Made a beautiful potato salad for a friend this weekend with fresh organic free range backyard hen eggs! WOW!
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November 6, 2016
One of my family's favorite dishes during World War II's meatless days was mashed potatoes, hard-boiled eggs, sliced green onions and chicken fat, salt and pepper. I still make it.
Barb
November 6, 2016
I love an excuse to eat chicken fat/smaltz! My grandmother used it to make her biscuits. And all 10 of her children died of heart disease.
Amanda S.
November 10, 2016
Oh, I love the idea of adding (a little) chicken fat! If you have actual chicken, this recipe is a great variation: https://food52.com/recipes/39824-stolichny-chicken-salad
Barb
November 6, 2016
This site often gives you an ingredient list without the recipe, there's a link to read the rest of the instructions.
Sarah J.
November 6, 2016
If you click the little "Recipe > " next to the ingredient list, you'll find the instructions! Or just go right here: https://food52.com/recipes/35930-momofuku-s-soy-sauce-eggs
Ann
November 6, 2016
Yes, this was very confusing. No mention of whether the eggs had been cooked before going in the marinade.
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