Based on Christina Tosi’s recipe for Momofuku.
- For curing marinade, mix together into a container:
- 6 tablespoons warm water
- 1 tablespoon sugar
- 2 tablespoons sherry vinegar
- 3/4 light cup soy sauce
- Bring water to boil in a large pot. Cook six eggs for exactly 6 minutes, 50 seconds, stiring for the first 90 seconds.
Move eggs to ice bath and carefully peel underwater.
- Cure eggs in marinade overnight.