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Scrambled, poached, fried, or coddled: Each method of constructing eggs has a time and place. Nevertheless, there’s just one egg that I might eat anytime, anyplace, with something—and based mostly on the recipe’s enduring reputation, I’d guess quite a lot of you’re feeling the identical method. I’m speaking about none aside from Momofuku’s Soy Sauce Eggs.
From Korea’s mayak gyeran to Japan’s shoyu tamago, soy sauce-marinated eggs have lengthy been a preferred dish in lots of cuisines. Savory and salty, they’re usually made utilizing the identical basic formulation: The eggs are first medium- or hard-boiled, then marinated in soy sauce together with acid, sugar, and different aromatics, if desired. From there, you may add the eggs to just about something (or eat them straight from the fridge, as I are inclined to do).
Momofuku’s model, tailored from Milk Bar Life by Christina Tosi, options every little thing we love about this fashion of egg preparation, distilled into one simple recipe. Begin by making a marinade of heat water, sugar, sherry vinegar, and soy sauce. Then, boil your eggs (six minutes and 50 seconds will yield agency, cooked whites and a wonderfully jammy yolk) and, as soon as cooked, cool them in an ice bathtub. Peel the cooled eggs, add them to your marinade, and put the entire thing within the fridge for 2 to 6 hours. That’s it. As soon as marinated, the eggs will keep good in a sealed container within the fridge for as much as a month (!), which means these eggs are a dream for meal-preppers and avid snackers alike.
First featured on our web site in 2015 as a part of Kristen Miglore’s Genius column, the Momofuku Soy Sauce Egg is our most-viewed egg recipe to this point. If you happen to haven’t made them for your self, contemplate this your signal to attempt them out—and if in case you have, tell us what you consider them within the feedback.
Substances
6 | tablespoons heat water |
1 | tablespoon sugar |
2 | tablespoons sherry vinegar |
3/4 | cup soy sauce (we used low-sodium—if yours is common energy, you would possibly wish to err on the facet of shorter marination time) |
6 | massive eggs |
Maldon or different flaky salt, for serving | |
Black pepper, for serving |
6 | tablespoons heat water |
1 | tablespoon sugar |
2 | tablespoons sherry vinegar |
3/4 | cup soy sauce (we used low-sodium—if yours is common energy, you would possibly wish to err on the facet of shorter marination time) |
6 | massive eggs |
Maldon or different flaky salt, for serving | |
Black pepper, for serving |
Have you ever tried Momofuku’s Soy Sauce Eggs? Share your ideas beneath.
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