Soy Sauce Eggs

Photo by Gabriel Stabile

from MomofukuNoodle Bar via the Seattle Times and MilkLife Cookbook

submitted by Kathy Lindenbaum

makes 6 eggs

6 tablespoons warm water

1 tablespoon sugar

2 tablespoons sherry vinegar

¾ cup soy sauce

6 large eggs

Maldon or other flaky sea salt

Black pepper

Whisk together the water and sugar in a medium bowl to dissolve the sugar, then stir in the sherry vinegar and soy sauce. Taste and adjust sweet and salt levels, accordingly.

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 1½ minutes to distribute the heat evenly. Use a timer! Meanwhile, fill a large bowl with cold water and ice. When the timer rings, transfer the eggs to the ice bath.

Once they are cool, peel the eggs while in the ice water, this helps ensure a porcelain-like exterior. Transfer the peeled eggs to the soy sauce mixture and marinate in the fridge for at least two, or up to six, hours, making sure they are completely submerged; if necessary top the eggs with a small plate to ensure submersion.

Remove the eggs from the sweet-and-salty solution (which you can save for another go next week). The eggs will keep in the fridge for up to a month but are best enjoyed within a couple days for deliciously runny yolks.

To serve, cut the eggs lengthwise in half and season with sea salt and pepper. Or ‘Cool Hand Luke’ them to impress your friends.

These eggs are beautiful!