Today we are going to make soft-boiled ramen eggs. It s a perfect topping for ramen or
as a side dish. Let s get started!
Each egg here is about 2.1 ounces or 60 grams. To prepare the eggs, poke a tiny hole by the
base of each egg. Soft-boiled eggs are harder to peel than hard-boiled eggs, so this will
make the peeling process a lot easier. You'll see. And, it won't leak, so don t worry!
To boil the eggs, in a pot of water, bring it to a boil, carefully place in the eggs.
Boil the eggs for 6 minutes. For the first 2 minutes, constantly stir, so the egg yolks
will be in the center.
Place the eggs in cold running water, or ice water, and let them cool completely for 10
minutes.
To make the marinating liquid, in a small pot over medium heat, pour in the chicken
stock, soy sauce, mirin, and sake. Stir and bring it to a boil for 1 minute. Traditionally,
Japanese use Chashu stock to marinate eggs, but when you don t have the stock, this is
how you can make it. It will be just as delicious! Set aside to cool completely.
To peel the eggs, gently tap each egg with a teaspoon everywhere. Peel it inside the
water. Repeat with the rest.
Place the eggs in the marinating liquid. Marinate overnight in the fridge.