By accident I came up with an amazing finish to soy sauce eggs. I came across a recipe by the amazing Momofuku for Soy Sauce Eggs. I have made ramen eggs before and these are similar…BUT I had to make changes due to the ingredients I had that did differ. Long story short…these eggs came out tasting more like soy sauce eggs….and that is ok because that is what they are but I do prefer the taste of ramen eggs…so I added a few layers of flavors that make these eggs FORKING DELICIOUS.

Ingredients for 6 servings

6 large eggs

water to boil eggs

1/2 cup water

1 Tablespoon molasses

2 Tablespoons sherry vinegar

1/2 cup soy sauce

ichimi togarashi – to taste

2 Tablespoons mayonaise

2 Tablespoons yuzu marmalade

1 heaping Tablespoon dijon mustard (or to taste because every brand does taste different I used Amora Dijon)

optional cilantro leaf or sliced scallions to finish

Directions

Put on a pot of water to boil. You need enough water to cover the eggs. Lower eggs carefully in the boiling water. They will need 6 1/2 minutes to 7 minutes to get jammy.

You need an Ice bath for the eggs. In a large bowl fill it halfway with ice and add some water. Let the eggs rest in there around 30 minutes.

While the eggs are cooling off…….In a small mixing bowl mix together the 1/2 cup water, molasses, sherry vinegar, and soy sauce. Set to the side.

In a small bowl mix together the mayonnaise, yuzu marmalade, and dijon. This gets set in the refrigerator because you won’t need this for four hours.

By now the eggs are chilled and you can peel them. Put the eggs in a Ziplock gallon bag and pour in the soy sauce mixture. Squeeze out air from the bag and refrigerate for four hours. You should turn the bag occasionally.

When ready to serve cut the eggs in half. Sprinkle a little bit of ichimi togarashi, add a little yuzu dijon mayonnaise and a cilantro leaf or sliced scallions.

I think everyone will enjoy these eggs. I do Thank Momofuku for inspiring me to come up with this!