Soy Sauce Eggs Recipe
Soy Sauce Eggs
Shoyu Tamago Momofuku’s version
I am obsessed with these! Straight up. I will eat them in the morning, I will eat them in the afternoon, I will eat them for dinner, I will eat them when I walk by the fridge - I will make excuses to walk by the fridge JUST so I can eat these. Salty, creamy, protein-packed umami bombs!
What is really fun, is that Momofuku’s recipe calls for chicken eggs (and they are delicious, for sure) - but I have also used quail eggs! I love these bite-size eggs. The only adjustments I made were: I steam the quail eggs for 4 minutes, and I marinated them on the shorter end for around 3 hours.
Ingredients
6 tablespoons warm water
1 tablespoon sugar
2 tablespoons sherry vinegar
3/4 cup soy sauce | low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time
6 large eggs
Maldon or another flaky salt, for serving
Black pepper, for serving
Instructions
View Momofuku’s process over on Food52.
