Momofuku's Soy Sauce Eggs


Test Kitchen-Approved

Author Notes: "What I like best is that these eggs can be used in a thousand different ways: They are perfect on their own as a snack, or on an English muffin (eggs Benny setup), in pasta, or cut up and mixed into a salad," Christina Tosi says. You can vary the marinade as you like—add sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar. What's to stop you? Adapted slightly from Milk Bar Life by Christina Tosi.Genius Recipes

Food52 Review: Featured in: Our 10 Most Popular Egg Recipes—for Morning, Noon & Night.The Editors

Makes: 6 eggs
Prep time: 6 hrs 30 min
Cook time: 25 min

Ingredients

  • 6 tablespoons warm water
  • 1 tablespoon sugar
  • 2 tablespoons sherry vinegar
  • 3/4 cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
  • 6 large eggs
  • Maldon or other flaky salt, for serving
  • Black pepper, for serving
In This Recipe

Directions

  1. In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
  2. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
  3. Once the eggs are cool (and the water isn't uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
  4. Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
  5. To serve, cut the eggs in half lengthwise and season with salt and pepper. Or Cool Hand Luke them to impress your friends.

More Great Recipes:
Asian|Egg|Sherry|Vinegar|Soy Sauce|Make Ahead|5 Ingredients or Fewer|Summer|Fall|Spring|Winter|Vegetarian

Reviews (164) Questions (5)

164 Reviews

kim G. February 11, 2019
I have made these over and over again. I LOVE 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.
 
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!
 
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.
 
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.
 
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?
 
Daisy M. September 20, 2017
what can I sub for sherry vinegar? thank you.
 
Shine September 21, 2017
I use unseasoned rice vinegar.
 
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
 
fran February 19, 2017
Displacement. Try it.
 
Julia F. February 19, 2017
what kind of container do you use?
 
fran February 19, 2017
I prefer glass. Glazed ceramic or plastic is okay.
 
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!
 
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!
 
Teri P. November 6, 2016
Can't wait to give these a go!
 
Cyndylee1 October 31, 2016
I love taking a couple of these as a snack or light meal when I fly!