perfectly jammy and soft in the middle
and then that beautiful ring of soy
sauce marinade on the outside whether
you're putting these in your ramen
noodle soup or you just sprinkling them
with a little bit of chili and eating
them on their own
this is my guide on how to make soy
sauce eggs I love everything about ramen
but that little soy sauce egg that's
often on top there I love that I love
how jammy and soft it is and a little
bit of technique just to get it perfect
in my books so let's get into that
technique now if you want to start off
looking at these eggs these are 60 gram
eggs so the measurements are important
because that affects the timing of the
cooking and these we've been in the
fridge overnight the reason I want them
in the fridge is that I want that yolk
part to stay a little colder than the
white on the outside because I want the
white to set and I want the yolk to be
kind of runny and jammy in the middle
and the other thing I'm going to do is
I'm going to make a hole in the round
bottom edge of the egg so if you have a
look at the egg point at the top round
at the bottom and if you've got a little
needle you can make a little pinprick I
don't have one so I'm just using a knife
small knife and just poke a little hole
tap tap a couple of taps and that
basically is allowing there's a little
air pocket at the bottom here and that's
going to allow the air to escape when it
hits the water and that's good because
it means that you'll get a round bottom
and not a flat bottom because otherwise
that air pocket kind of expands with the
heat and the other thing is that then
let's water into the shell in between
the membrane and the show making it
easier to peel that's the theory anyway
so we're gonna go with that I do love
this technique it does seem to work a
lot better than others
how many ways can you boil an egg lots
of ways apparently but I do find that
this one works very well now you want
your water boiling doesn't have to be a
rapid boil so whether it is boiling
really fast or really slow it's still
gonna be a hundred degrees so just a
gentle boil is fine
I can just gently place those eggs in
there so these eggs need seven minutes
that's seven minutes for a 60 gram egg
or for the first minute min and a half I
want you to swirl the water creating a
vortex and that action will keep the
yolk of the egg Center within the center
of the egg so it doesn't slide out to
the side it's gonna give us a really
perfect egg now while I'm doing this I
am a little rough with these eggs I
don't mind if they crack a little on the
outside because that just allows more
water to kind of leak in between the
shell and the membrane of the egg making
it easier to peel okay so now the eggs
need to go into some cold water or some
iced water just cold enough so that they
will stop cooking I just like to give
them a little bit of time in there so
that the hot egg kind of shrinks away
from the outside shell and now I like to
go all over these eggs of the teaspoon
and just give them a really good crack
and then back into the cold water okay
so now I always start at that bottom end
and open up some of that shell and you
can see if you take a look really
closely here that we've got a natural
little gap that's formed between the egg
and the show I just like to use my tea
spoon and slide that in under the
membrane and then pull off the show the
things we do to get a perfectly peeled
egg it is very satisfying though just
look at that perfectly smooth I can feel
that it's still a little soft which is
just what we want
so now for the marinade this one's
really simple this one some soy sauce
and some mirin which is a sweet Japanese
cooking wine now if you wanted to leave
this alcohol free you could just do the
soy sauce and the water you'd still get
the beautiful color on the outside of
the egg and that salty flavor just give
that a mix and then enjoy the eggs
now just to make sure we get an even
color on these eggs I'm going to add a
little plate on the top that's going to
keep every part of that egg submerged in
that beautiful soy marinade now I like
to leave these overnight but anywhere
between four and six hours as well as
good okay so we're back and our eggs
have had their little overnight rest in
that soy sauce mixture let's take a look
[Music]
kids like to dry them off on some paper
towel
and now the moment of truth I feel just
slightly squishy and let's slice one
open
and there you have it see our beautiful
yoke right in the center there and in
that little jammy consistency just a
little runny through the center perfect
and I love to just add a little bit of
chili powder Japanese version and I just
love to add this little Japanese
seasoning I just sprinkle that on top
and because it's sat in that soy sauce
they're actually really beautifully
seasoned so I don't find that I need any
salt and then I'm just happy to dig
right in
hmm
so simple that yoke is so creamy mmm and
then just the extra flavor that the
socket and the mirin adds to the soy
sauce mmm just beautiful
love it if you've got any comments or
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