Japanese ramen marinated soft boiled eggs RecipePrint This
- 5 eggs ( always use egg at room temperature)
SAUCE FOR MARINADE:
- 1.5 tbspn Hon-mirin (more costly compared to other types of mirin, but it’s really worth it )
- Half tbspn sweet dark soy sauce ( usual dark soy sauce would do too)
- 1.5 tbspn light soy sauce
- A pinch of Dashi powder
- Half tbspn of sugar
- 1 tspn xiaoshing wine
- 50 ml water
Bring a pot of water to boil. Then lower the heat to have it “barely simmering”
Slowly place in eggs with spoon.
Let simmer for exact 5.45 minutes. You can push it to 6 minutes if you prefer. (5.45 minutes gives you runny yolk)
When time is up, transfer and immerse eggs into icy cold water (ice bath) for 10 minutes.
Gently crack eggs then place them back into the bowl of cold water for another 1 minute before peeling (at this stage the icy water wont be as cold but it’s alright) .
Peel eggs and soak them with marinade in a sealed bag. (Slowly push out air as much as you can before sealing)
Put into fridge and let marinade for at least 3 hours. Best to let it marinade overnight ( occasionally change eggs position for even colouring)