Momofuku Ko is Chang’s tiny 12 seat, impossible-to-get reservations only, no menu, omakase-style restaurant created to showcase technique. Last summer, I had the chance to take three hours out of my day to have the Ko lunch menu, and if someone told me I’d be attempting to create their plates of perfection, I would have fallen over laughing.
The clean, sure, precision cooking that we saw behind the counter at Ko is not something I can recreate at home, but Chang does a great job of demystifying his Ko dishes.
One of his signature dishes is the amazing soft-cooked egg hen’s egg. The creaminess of the runny egg, the luxurious sweet butter-cooked onions, the salty caviar and the crunchy fresh made chips are fantastic together.
Chang has runny eggs down to a pat with his 5:10 method. Water is brought to a boil and eggs straight from the fridge are gently lowered in and cooked for exactly 5 minutes, 10 seconds, then plunged into an ice-bath and peeled underwater.
The egg is plated atop a bed of onion soubise, with a side of chips and herb salad. When you slice into the egg, a glorious mess of yellow yolk will spill out as a backdrop for the caviar.
It was really fun making this dish at home, and it’s definitely one of the more accessible dishes to make. It would make a nice fancy little one-bite appetizer if you topped chips with halves of soft-boiled quails eggs topped with a tiny bit of onion soubise, caviar and a leaf of parsley.