If you're like me, you think that just about everything is better with an egg, or two, on top. I love eggs, cooked every which way. They are a wonderful addition to a dish, instantly bulking it up, providing you with a garnish and, often, a ready sauce if a runny egg yolk is involved.
A fried egg is probably my go-to but I also love soft boiled eggs. Every so often, I have one with a sprinkle of coarse sea salt on top with breakfast and it reminds me that simple things are so good and so satisfying.
Recently, I tried my hand at making soy sauce eggs (or "shoyu tomago") following a simple recipe from Christina Tosi's Milk Bar Life that was published on Food52. It sounded easy enough and it was. You boil eggs for just under 7 minutes, shock and peel them, then marinade the eggs in a mixture of soy sauce, water, sherry vinegar and sugar for a few hours.
You end up with these soft, runny eggs that's salty and flavorful. If you enjoy ramen, it's likely you've encountered one of these soy sauce eggs on top of the bowl. These eggs are certainly great with ramen or any bowl of hot soup noodles. They're also good with rice or just alone as a savory snack. I paired the first eggs out of my batch with soba noodles dressed in a miso dressing.
There's a lot of salty flavors going on here today but I think I could do with a little savory to balance out all the sweet we have rotating around here.
