Momofuku and the inimitable David Chang are the inspiration behind these versatile soy sauce eggs. I usually serve them as appetizers with cocktails or as a starter for an Asian meal. These Japanese marinated eggs, known as “shoyu tamago” are creamy, salty and sweet all in one bite.
The ingredients I recommended below can be modified to include sake or mirin, ginger or garlic. The soy sauce eggs work well as a garnish or as an addition to stews and salads or on top of a ramen noodle bowl.
You can make the eggs ahead and allow them to come to room temp before serving. They will keep in the refrigerator for 4-6 days.