Just add eggs!
The Ko Egg and The Ko Foie are two of the most iconic dishes from the tasting menu at Momofuku Ko. Created by David Chang and the team at Momofuku Ko, these dishes helped make Ko one of New York’s hottest restaurants!
The Ko Egg is a study in balance: the richness of a soft-cooked egg and buttery onion soubise, the crisp of fingerling potato chips, the luxury of caviar, smoked salt, and the unique tang of benimosu, Japanese purple sweet potato vinegar.
The Ko Foie kit provides everything you need to create this classic at home: pine nut brittle, riesling jelly, lychees, and your own cured foie gras torchon. All you need to do is freeze the foie gras and be ready to grate when it is ready. Choose to add a microplane to grate the foie!
Few chefs, and restaurants, have done more to influence restaurant dining in America over the past two decades than David Chang and his Momofuku. But what’s today a certified empire with restaurants around the world began way back in 2004, with the opening of Momofuku Noodle Bar in New York City. From then on Momofuku became synonymous with edgy, super-inventive spins on Asian cuisine in casual, minimalist dining rooms.
Eggs are not included with this kit
This package serves 4 people and includes everything you need to make 4 Ko Eggs and 4 portions of Ko Foie Gras:
- 1 Ko Egg Kit:
- 1 oz. Osetra Caviar
- 8 g Chervil and Chives
- 5 g Smoked Salt
- 100 g Onion Soubise
- 40 g Fingerling Potato Chips
- 1 Ko Foie Gras Kit:
- 4 oz. Foie Gras Torchon
- 4 oz. Lychees
- 1 oz. Pine Nut Brittle
- 4 oz. Riesling Jelly
- 1 Pair of Gloves
- Choose to add a microplane!
Ko Egg – Fingerling Potato Chips, Canola Oil, Salt, Chervil, Chive, Sweet Potato Vinegar, Cherrywood Smoked Salt, Butter, Onion, Osetra Caviar, White Pepper
Ko Foie Gras – Foie Gras, White Pepper, Black Pepper, Riesling Wine, Gelatin, Pinenut, Butter, Glucose, Sugar, Isomalt, Lychee
Instructions / Storage
- This package ships with ice packs, may thaw in transit.
- For Foie Gras, Foie Gras torchon is chilled. Upon arrival, immediately store torchon in the freezer. Can be frozen for up to 6 months.
- For Foie Gras, keep lychee and riesling jelly in the fridge until ready to serve.
- For Foie Gras, store pine nut brittle at room temperature.
- Foie Gras is best enjoyed within 5 days.
- For Ko Egg, upon arrival, remove all contents from shipping package and refrigerate only the onion soubise, herbs, and caviar. Do not freeze.
- For Ko Egg, store other items at room temperature and use within 5 days.
- For Ko Egg, you will need one chicken egg per person served, but plan to make a few extra eggs, just in case.
Ko Foie Gras
- Set out four small, deep bowls (like cereal bowls).
- Drain liquid from lychees. Break up riesling jelly with a spoon until jelly pieces are similar in size to the lychee slices.
- In each bowl, layer a teaspoon each of pine nut brittle, then lychee, then jelly.
- Remove the frozen foie gras torchon from its plastic wrap, put on a pair of disposable gloves (provided) and hold onto a clean piece of paper towel (as a buffer between your hand and the foie gras to slow down its melting), then hold the torchon securely in your paper-toweled gloved hand.
- With a microplane grater, shave the frozen foie gras over the plated ingredients until a velvety mound forms, and all other ingredients are completely covered.
- Serve immediately with a teaspoon.
- Small Saucepan, Large Saucepan, Timer, Slotted Spoon, Mixing Bowl, Ice, Paring Knife, Tablespoon
Make the Eggs
- Pull eggs from fridge and temper on the counter, 30 mins to 12 hours.
- Bring a large pot of water (about 4 quarts) to a strong simmer. Have a timer ready.
- Gently lower the eggs, in their shells, into the simmering water with a slotted spoon. Set timer for 4 minutes and 45 seconds. Some eggs will crack, though they should still be usable.
- While the eggs cook, prepare an ice water bath for the eggs in a large, deep mixing bowl. When the timer rings, use the spoon to transfer the eggs to the ice water. Begin to peel the eggs when they are cool enough to handle.
- This is the tricky bit! Very gently, tap all around the egg’s shell with the back of a teaspoon. You want to create small cracks in the shell without damaging the egg white. Peel the eggs while they are submerged in water. Don’t worry if a little egg white comes off.
- If not serving immediately, store in the fridge for up to 8 hours.
- To reheat, bring a pot of water to a gentle simmer. Remove from heat. Gently lower eggs into water for 2 minutes.
- When ready to plate, remove onion soubise from packaging and reheat on the stovetop, using a small saucepan on a low flame. Stir constantly until the onions are just steaming, and remove from heat.
- Begin assembly in wide, shallow bowls.
- Spoon a generous tablespoon of onion soubise, just off-center. Next to it, place a small bunch of the chervil and chive. To the left of the herbs, pile up a handful of fingerling potato chips.
- Set one whole egg on top of the onions, and with a small knife, slice the egg white open a third of the way; try not to pierce the egg yolk.
- Spoon a teaspoon of caviar into the opening of the egg.
- Squeeze benimosu on the edge of the onion soubise.
- Finish with a pinch of smoked salt on the egg. Serve immediately.
- Momofuku ships Monday through Friday each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
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