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.
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.