Soy Eggs

Yield: 6 eggs Total time: 6 hours 30 minutes February 18, 2017

We’ve fallen in love with the soy-marinated boiled eggs found at ramen shops and the festivals at Leo’s school, and they’re so easy to make at home. We use medium-boiled eggs (though the little dude likes them hard-boiled), and soak them in a solution of soy sauce, sherry vinegar, and sugar.

Recipe from Momofuku, via Food 52.


  • 6 Tbs. warm water
  • 1 Tbs. sugar
  • 2 Tbs. sherry vinegar
  • 3/4 cup soy sauce
  • 6 large eggs


In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.

Boil the eggs in a pressure cooker or on the stovetop. Cook the eggs to your liking (we like medium-boiled eggs with custardy centers).

Once cooled, peel the eggs.

Transfer the eggs to the soy sauce mixture and marinate in the refrigerator for at least 2 hours, up to 6 hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.

Remove the eggs from the marinade (you can save it for another round of eggs, if you wish). Refrigerate in a tightly sealed container. To serve, slice in half and sprinkle with flaky salt and ground pepper.

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