These soy sauce eggs are extremely versatile, according to chef Christina Tosi. You can vary the marinade as you like—add sake, scallions, ginger, mirin, garlic, chiles, or rice wine vinegar. What's to stop you? SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8INGREDIENT LISTMakes: 6 eggs Prep time: 6 hrs 30 min Cook time: 25 min6 tablespoons warm water1 tablespoon sugar2 tablespoons sherry vinegar3/4 cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)6 large eggsMaldon or other flaky salt, for servingBlack pepper, for servingFULL RECIPE HERE ►► http://f52.co/2adJxVWCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
