🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Momofuku's Soy Sauce Eggs

053eb065 eed3 42ff beea b352627b83a5  2015 0421 genius soy sauce eggs james ransom 159

I have a question about the recipe "Momofuku's Soy Sauce Eggs" from Genius Recipes. Since the cooking time is so specific, presumably the temperature of the eggs makes a significant difference? Is the 6 mins 50 secs for room temp or refrigerated eggs?

asked by Fifer over 1 year ago
7 answers 1557 views
1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added over 1 year ago

Good question. I'm thinking of making these this weekend and wondered the same thing. I'd guess room temp would be best.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I have not made this, but I like my hard boiled eggs to look like that. I also go just under 7 minutes. I would say my eggs are out of the fridge for only 20 minutes, so not room temp, but not totally chilled either.

39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added over 1 year ago

I usually go straight from the fridge, although the ones pictured might have been sitting out for about 20 minutes while we took photos -- so they're usually just a tad runnier.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I have everything to make these except the sherry vinegar. I could have sworn I had some, but 10 minutes of staring at my pantry didn't produce it. I have rice wine vinegar, balsamic, red wine vinegar, malt vinegar, lemon juice, like juice. I'm leaning towards the rice vinegar, but it's so mild. For those who have tried it, what would you use, or should I suck it up and go to the store?

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

It's supposed to say lime juice above. I also have white wine vinegar, Apple cider vinegar and plain old distilled vinegar.

39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added over 1 year ago

Cider vinegar seems closest to me, but rice vinegar would work too -- the soy sauce is definitely dominant, so you can go with your gut without regrets.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I've been flip flopping between the two. I keep smelling them lol. I'm also using shiitake soy which is sooo dark and rich. I may go with the Apple cider. I may make two mini batches just to see if there's a noticeable difference.