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

  • Posted by: Fifer
  • May 13, 2015
  • 2580 views
  • 7 Comments
Momofuku's Soy Sauce Eggs
Recipe question for: Momofuku's Soy Sauce Eggs

7 Comments

Kristen M. May 14, 2015
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.
 
Susan W. May 14, 2015
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.
 
Susan W. May 14, 2015
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?
 
Susan W. May 14, 2015
It's supposed to say lime juice above. I also have white wine vinegar, Apple cider vinegar and plain old distilled vinegar.
 
Kristen M. May 14, 2015
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.
 
Susan W. May 14, 2015
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.
 
amysarah May 14, 2015
Good question. I'm thinking of making these this weekend and wondered the same thing. I'd guess room temp would be best.
 
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