These soft-boiled, marinated eggs are perfect to add to your ramen soup. I was given this recipe by the owner of a great little ramen shop I stopped at for lunch one day. The eggs turn out beautifully every time.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
100 Calories
Recipe Instructions
Step 1
Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
Step 2
Meanwhile, bring a large pot of water to a low boil.
Step 3
Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
Step 4
Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
Step 5
While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
Step 6
Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
Step 7
Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
