# Momofuku Soy Sauce Egg

This recipe details how to make Momofuku's Soy Sauce Eggs, which are perfect for breakfast, lunch, dinner, or as a snack, and can be kept in the fridge for up to a month.

- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- hot water
- sugar
- sherry vinegar
- low sodium soy sauce
- 6 eggs
- mayonnaise
- chili oil

## Instructions

1. Start with some hot water and sugar to make the marinade.
2. Add sherry vinegar to the marinade for some bite.
3. Use a low sodium soy sauce for the marinade because it sits for a long time.
4. Set the marinade aside.
5. Place six eggs into a pot of boiling water.
6. Set a timer for 6 minutes and 50 seconds for cooking the eggs.
7. After cooking, plunge the eggs into a nice bath (ice bath) to stop the cooking process as fast as possible.
8. To peel the eggs, tap all around, rotate the egg, put it back in the water, and peel them in the water to help keep their exterior. Do this fairly quickly.
9. Place the six perfectly peeled eggs in a container.
10. Pour the prepared marinade mixture over the eggs, ensuring they are covered.
11. Place the covered container in the fridge for 2 to 6 hours.
12. Wet your knife before cutting the eggs for a cleaner cut.
13. Serve the eggs with a little mayonnaise and chili oil on top.

## Equipment

- pot
- timer
- container
- knife

## Tips

- The seconds matter when timing the eggs.
- Plunge eggs into an ice bath to stop cooking quickly.
- To peel eggs easily, tap all around, rotate, put back in water, and peel in water.
- Wet your knife for cleaner cuts on eggs and cake.
- The eggs can be kept in the fridge for a month.

## Source

- Original video: https://www.facebook.com/share/v/18j8KE4bmA/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/7f5acfbb-3a30-4e38-89e5-af68b64ce2d5
- Extracted: 2026-05-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt