Ramen Egg 味付け玉子
Ingredients
- 2 large eggs refrigerated till Step 2
- 2 tbsp Light soy sauce
- 2 tbsp Mirin
- 6 tbsp Water
Instructions
- Combine soy sauce, mirin and water in a plastic bag. Set aside.
- Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs.
- When boiling, take out the eggs from the refrigerator and submerge the eggs into water with a mesh strainer/skimmer or ladle.
- Immediately reduce heat to maintain a simmer and cook the eggs for exact 7 minutes. Make sure the water is simmering, but not so hot that the eggs bounce around.
- After 7 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further. Let them cool for 3 minutes.
- The soft boiled eggs are not completely hardened so gently peel the eggs.
- Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate for at least 3-4 hours in the refrigerator. I highly recommend marinating overnight.
- Take out the eggs and discard the marinade. Cut in halves to serve.
- DONE!