Ramen Eggs

amount preparation
Egg 4 Regrigerate before boiling
Mirin 4 tablespoon
Sake 4 tablespoon
Sauce/Soy 4 tablespoon
Sugar/White 1 teaspoon

Directions

Marinade

  1. Combine: [soy sauce, mirin, sake, sugar]
  2. Bring to boil, whisk to dissolve sugar, remove from heat once sugar is dissolved.
  3. Allow to cool

Soft-boiled Eggs

  1. Refrigerate Eggs for atleast 30min
  2. Boil 1L of water, 1 Tbsp vinegar and 1tsp. Bring to full boil.
  3. disolveGently lower one egg in at a time. Start timer for 7 minutes when first egg is in the water
  4. Lower heat to maintain gentle boil
  5. After 7 minutes, immediately remove from boiling water and place into ice bath for 15 minutes.
  6. After completely cooling, peel eggs
  7. Place eggs and marinade into a ziplock bag.
  8. marinate for at least 8 hours, gently rotating every so often
  9. Take eggs out of marinade after 12-24 hours to avoid them getting to salty.
  10. Consume within 3-4 days. Do not reuse marinade.

References