Egg
This Genius Recipe Is Our All-Time Most Popular Egg Dish
With only four ingredients, it doesn’t get easier—or more delicious.
Scrambled, poached, fried, or coddled: Every way of making eggs has a time and place. However, there’s only one egg that I could eat anytime, anywhere, with anything—and based on the recipe’s enduring popularity, I’d bet a lot of you feel the same way. I’m talking about none other than Momofuku’s Soy Sauce Eggs.
From Korea’s mayak gyeran to Japan’s shoyu tamago, soy sauce-marinated eggs have long been a popular dish in many cuisines. Savory and salty, they're typically made using the same general formula: The eggs are first medium- or hard-boiled, then marinated in soy sauce along with acid, sugar, and other aromatics, if desired. From there, you can add the eggs to pretty much anything (or eat them straight from the fridge, as I tend to do).
Momofuku’s version, adapted from Milk Bar Life by Christina Tosi, features everything we love about this style of egg preparation, distilled into one easy recipe. Start by making a marinade of warm water, sugar, sherry vinegar, and soy sauce. Then, boil your eggs (six minutes and 50 seconds will yield firm, cooked whites and a perfectly jammy yolk) and, once cooked, cool them in an ice bath. Peel the cooled eggs, add them to your marinade, and put the whole thing in the fridge for two to six hours. That’s it. Once marinated, the eggs will stay good in a sealed container in the fridge for up to a month (!), meaning these eggs are a dream for meal-preppers and avid snackers alike.
First featured on our site in 2015 as part of Kristen Miglore’s Genius column, the Momofuku Soy Sauce Egg is our most-viewed egg recipe to date. If you haven’t made them for yourself, consider this your sign to try them out—and if you have, let us know what you think of them in the comments.
| 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 |
| 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 |
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