I've never actually been to Momofuku, but I've heard amazing things about their crack pie and their soy sauce eggs. I found this recipe a while ago, and kept forgetting about it until it was too late in the day to start making it. That finally ended yesterday, when I decided to start making it before the football game started, to make sure there would be enough time for the marinating step. I'm probably the only one in my house who will eat these, because of the consistency of the yolks, but they are amazing and I'll almost definitely make them again.
I didn't have sherry vinegar, so I just used 1 tablespoon each of sherry and white vinegar.
Judah Kelber is a father, husband, Marine and, in his free time, a systems administrator for the State of Oregon. He also really likes cooking. His cooking blog can be found at HeyJude.typepad.com. He's currently in the midst of a pressure cooker addiction, but don't let that scare you away.