Ramen Soft-Boiled Eggs (溏心卤蛋)
These ramen soft-boiled eggs go well with instant or homemade ramen, rice, or salads. They can also be eaten by themselves. Make some and keep them handy!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 6 large eggs
- 3 tablespoons light soy sauce
- 3 tablespoons mirin
- 6 tablespoons water
- ½ teaspoon salt
Instructions
- 1
Carefully take the 6 large eggs from the refrigerator and gently put them in a large plate. Leave them at room temperature while boiling the water.
- 2
Fill a medium saucepan with more than enough water to cover the eggs. The water level should be 1 inch (or 2 cm) above the eggs when the eggs are submerged. Add the 1 tablespoon of salt to the water. Then bring the water to a boil.
- 3
In a Ziploc bag, carefully add the 3 tablespoons of light soy sauce, 3 tablespoons of mirin (or mirin substitute), and 6 tablespoons of water. Seal and set aside.
- 4
When the water is boiling, add the ½ teaspoon of salt. Then use a large ladle to carefully transfer the room-temperature eggs into the boiling water. Make sure not to crack the eggs with the bottom of the pan when adding them to the water.
- 5
Immediately lower the heat to maintain a simmer and start a 7 and half minute timer.3 Watch the eggs attentively as you might need to adjust the heat accordingly. With a simmer, there should still be tiny bubbles constantly popping up, but the eggs should not be moving around and making bouncing sound.
- 6
While the eggs are being simmered, prepare a large bowl with plenty of ice and water.
- 7
When the 7 and half minute timer is up, turn off the heat and quickly transfer the eggs into the ice water to stop any further cooking. Let them sit in ice water for at least 5 minutes.
- 8
Gently peel the eggs. This can be quite tricky. The yolks are not solidified and are super soft inside, so be extra gentle when cracking and peeling the shell. I like to crack the shell from one pointy end and slowly work my way to the other end.
- 9
Put the peeled eggs in the marinade sauce filled Ziploc bag and seal the bag. Make sure to let out any air bubbles. Put the egg bag in a small glass container to ensure the eggs are surrounded by the marinade.
- 10
Let the eggs marinate for at least 6 hours or overnight for best results. The eggs will stay fresh for up to 4 days. Discard the marinade afterwards. The Longer the eggs stay in the marinade, the saliter they will taste.