Eggs on Eggs Dip
- 1 small onion, very thinly sliced (about 1 cup)
- 4 tablespoons unsalted butter
- 1 teaspoon Momofuku Savory Seasoned Salt
- 4 large eggs
- 1 teaspoon Momofuku Rice Vinegar
- 3 tablespoons chives, chopped
- 3 tablespoons salmon roe or caviar (optional)
This dip is inspired by one of our all-time favorite Momofuku dishes: the Ko Egg. Cooking the onions on low in the butter, then mixing with the eggs while they’re still warm melts the eggs together perfectly without needing any mayonnaise, like you’d normally add to egg salad. You don’t need to add salmon roe or caviar, but it definitely levels up the dip. Serve at room temperature with potato chips.
Melt butter in a small saucepan over low heat. Add thinly sliced onion and Momofuku Savory Seasoned Salt, cover, and cook for 30 minutes, stirring once halfway through. Remove lid and remove from heat and allow to cool slightly.
Meanwhile, boil your eggs. Add eggs to boiling water, cook for 8 minutes, then immediately transfer to an ice bath to cool. Peel and chop.
Mix cooked onions while they are still warm with chopped eggs and stir to melt together. Add Momofuku Rice Vinegar, chopped chives, and salmon roe. Serve with potato chips.