Meet your new weekly fridge addition: soy sauce eggs. This ramen shop staple requires just four ingredients and can turn boring salads or plain ramen into more flavourful meals.
Boil the eggs for exactly 6 minutes and 50 seconds, cool in an ice bath, then marinate for a few hours. The eggs will come out sweet and tangy, bursting with umami. You could make a whole batch good for the whole week.
(I don’t know what happens if you boil the eggs for 6 minutes and 51 seconds or 6 minutes 40 seconds, but the recipe from Food 52 urges us to be precise if we want to get Momofuku-like results.)