Chef Esther Ha Makes the Momofuku Ko Egg

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while maintaining flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Boil water in a pot.

Drop the eggs into the boiling water and cook for 4 minutes and 45 seconds to achieve a soft-boiled egg.

Remove the eggs from the boiling water and shock them in an ice bath to stop the cooking process.

To peel the eggs easily, place them back into warm water to loosen the protein between the shell and the egg whites.

Prepare the onion soup by cutting the outer rings of the onions for consistency.

Season the onions with a bit of kosher salt and cover them to steam in their own juices without building color.

Slice the fingerling potatoes into thin slices to make chips, rinsing them in cold water to remove starch.

Emulsify butter into the steamed onions, adding a bit of water if the mixture starts to split.

Taste the onion soup and finish with white pepper.

Check the temperature of the oil for frying the potato chips, looking for smaller bubbles as water evaporates.

Fry the potato chips until they are crispy and season them while hot.

Plate the dish by adding a spoonful of onion soup, placing the soft-boiled egg on top, and garnishing with caviar and sweet potato vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens