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Soft-Boiled Ramen Egg - I Forgot Salt!
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Print Recipe

Soft-Boiled Ramen Egg

Course: Side Dish
Cuisine: Japanese
Servings: 3 eggs

Ingredients

  • 3 eggs
  • 1 cup ice + 2 cups water
  • ¼ cup soy sauce
  • ¼ cup mirin
  • 1 tsp dashi stock + 1 cup hot water

Instructions

  • In a small sauce pot, mix soy sauce, mirin or sugar/vinegar, and dissolved dashi stock or water. Bring mixture to a boil, stirring occasionally for 5 minutes or until the sugar has dissolved (if you’re not using mirin).
  • Remove marinade from the heat and set aside to cool completely, about 10 minutes.
  • Fill a medium pot with enough water to cover three eggs. This will depend on the size of your pot–I filled mine ¾ of the way and that was enough.
  • Bring water to a rolling boil.
  • In a separate bowl, add 1 cup ice + 2 cups water. This is the cold bath that will stop your eggs from overcooking inside the shell and make sure they remain soft-boiled.
  • Gently place eggs in the water, careful not to crack them.*
  • Boil the eggs for exactly 6 minutes.
  • Remove eggs from boiling water and place in ice bath to cool for about 5 minutes.
  • When your eggs have cooled, gently peel the shell off the egg, making sure not to tear the egg itself. Place “naked” eggs in a ziploc bag.
  • Pour the completely cooled marinade over the eggs in the Ziploc bag.
  • Seal the bag and store upright in a bowl in the fridge so that the eggs are completely covered. When you’re ready to serve, remove desired number of eggs and let sit at room temperature for 5-7 minutes before slicing.

Notes

  • *If you do, that’s fine. One of mine had a hairline crack and the end result was a little deformed but still very delicious!
  • **It’s important that your marinade is no longer warm to the touch, otherwise it will cook the eggs as if they were still in hot water.