🔕 🔔
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. I'm diabetic is the sugar absolutely necessary or can it be reduced or exchanged for sweetener?

asked by Sarah Claxton 4 months ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5 answers 379 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Cav
added 4 months ago

I've not made this, but I'd say the sugar is essential. However, a tablespoon dissolved into a cup of liquid which is then used to incredibly thinly coat an egg is not going to result in the consumption of much sugar at all. I say this as a fellow diabetic who's now planning to make the recipe.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

I make soy pickled eggs with a recipe similar to this one all the time, and I omit the sugar. They're fine.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

Thank you, do you eat them the same day as they are made or can you keep them in the refrigerator? If so for how long?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

I actually never eat them same day if I can help it--I let them sit for up to a week, sometimes longer, but it's a personal preference that will depend on how salty you like them. They don't spoil as quickly as a normal peeled egg would because the salt and vinegar act as a preservative and draw some of the moisture out. My favorites are the ones that have been pickling longer than a week; the bring soaks inwards slowly and actually changes the texture of the yolk until it is more custardy (though I also tend to leave them slightly soft, closer to a 7- or 8-minute boil than a 10). I recommend making a batch of five or six and waiting a couple of days and then sampling them day-by-day to find your preference!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 4 months ago

*that's brine, not bring

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.