Ramen Soft Boil Egg

Ramen Soft Boil Egg

Ever staring at an egg cutting into half, watching the liquid yolk wobbling within the soft white, and just can't wait to gobble up the whole thing in one bite?

This soft boil egg is perfect for ramen together with few slices of Japanese char siew, for side dish, supper, or... whatever comes to your mind.

Recipe adapted from Just One Cookbook

Ramen Soft Boil Egg

  • 4 eggs (AA grade, around 57g-60g shell inclusive)
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 3/4 cup water
Cooking Directions
  1. Mix ingredients (A) together in a ziplock bag.
  2. In a pot, bring enough water to boil, lower the heat until the water is not bubbling and gently put in the eggs.
  3. Increase the heat slightly, set a timer for 6 minutes and 30 seconds. The heat should be enough for the water to sizzle gently (but not bouncing the eggs around).
  4. Meanwhile, prepare a bowl of ice water.
  5. Once the timer is up, remove the eggs from hot water and place them into the ice water.
  6. Once the eggs had cooled to the touch, peel the shell and place it in the ziplock bag together with the sauce.
  7. Refrigerate for at least 5 hours. Shift the position of the egg once in the while to ensure even coating of the sauce.
1) To serve, remove the eggs from the fridge 1 hour before serving and soak the whole ziplock bag in a bowl of water of body temperature (be careful not to let the water sip in to the bag). By doing so, the eggs won't be cold when served.
2) The egg looks nicer by cutting it using a dental floss

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  • 4个鸡蛋(AA级,各57克-60克)

  • 4汤匙酱油
  • 4汤匙料酒
  • 3/4杯水

  1. 混合成分(A)一起在自封袋。
  2. 在一个锅里,把足够的水烧开,降低温度,直到水不起泡,轻轻放入鸡蛋。
  3. 增加温度,设置一个计时器6分钟和30秒。热度应该足以使水微微起气泡(但不使蛋蹦跳)。
  4. 同时,准备一碗冰水。
  5. 一旦定时器已到,从热水中取出鸡蛋,并将它们放入冰水。
  6. 一旦鸡蛋冷却,剥离外壳,并将其连同酱汁放置在自封袋。
  7. 冷藏至少5小时。在同时转移蛋的位置一次,以确保均匀的涂层的酱。

1)要吃的前一个小时,将蛋从冰箱取出,把整个自封袋放在和体温同温的水里,不时换水 (小心别让水渗入袋里),这样吃的时候蛋就不会冷冰冰的。


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