This recipe is an adaptation of Momofuku’s eggs.
The cooking time must be followed exactly.
Fresh farm eggs give the best result.
Soy Sauce Eggs
- 6 tbsp hot water
- 1 tbsp brown sugar
- 3 tbsp rice wine vinegar
- 3/4 cup light soy sauce
- 1-2 tbsp sriracha or other pepper sauce
- 6 large eggs
In a bowl whisk together the water and sugar until dissolved. Add remaining ingredients and mix well. 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. Fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice. Once the eggs cool, peel them under water. Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 4, and up to 8, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.