Delicious soy-marinated eggs, pickled in a mixture of soy sauce, mirin, and water. The creamy yolks from the pickled soft-boiled eggs elevate ramen to new heights.
Recipe for soy-marinated eggs
Delicious soy-marinated eggs, pickled in a blend of soy sauce, mirin, and water.
I am currently in a phase where I love Japanese food, especially ramen. These eggs are one of my favorite toppings, as the creamy yolks from the pickled soft-boiled eggs elevate the dish to new heights.
It is important not to cook the eggs for too long. I would almost go so far as to say that I would rather have a raw yolk directly in my ramen than a hard-boiled egg.
Servings: pcs.
Soy-marinated eggs
Delicious soy-marinated eggs, pickled in a mixture of soy sauce, mirin, and water. The creamy yolks from the pickled soft-boiled eggs elevate ramen to new heights.
Equipment
- Deciliter Measure
- Pot
- Hob
- Bowl
- Knife
- Cutting Board
Ingredients
- 6 pcs. Egg
- 104 gram Soya
- 58 gram Mirin
- 100 gram Water
- 6 gram Fresh ginger coarsely chopped
Instructions
Soft-boiled egg
- Put water in a pot and bring it to a boil
- Place the eggs in the water and let them cook for 5 minutes. If the eggs are small, cook them for 4 minutes, and if they are large, cook them for 6 minutes.
- Rinse the eggs in cold water or place them in an ice bath. The goal is to stop the cooking process to keep them soft-boiled.
Brine
- Put soy sauce, mirin, water, and ginger in a pot.
- Bring it to a boil and let it simmer for 3-5 minutes.
- Pour the marinade into a bowl (with space for the eggs) and let it cool. It should be lukewarm when the eggs are added.
Pickling
- Peel the eggs and place them in the marinade.
- Let them sit in the marinade for a minimum of 10 hours and a maximum of 24 hours.
Serving
- Cut them in half lengthwise and add them to your ramen soup.
- Enjoy your meal.