Soft-Boiled Marinated Eggs (Printable Version)
Tender soft-boiled eggs steeped in savory soy and mirin for hours, creating richly flavored gems perfect for ramen or snacking.
# What You Need:
→ Eggs
01 - 4 large eggs
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/2 cup water
04 - 1/4 cup mirin
05 - 1 tablespoon sugar
# How to Make It:
01 - Bring a pot of water to a rolling boil
02 - Gently lower the eggs into the boiling water using a spoon. Boil for exactly 7 minutes for a slightly runny yolk
03 - While eggs cook, prepare an ice bath in a bowl
04 - Immediately transfer eggs to the ice bath once cooking time is complete. Let cool for 5 minutes
05 - Carefully peel the cooled eggs, removing all shell fragments
06 - In a zip-top bag or small container, combine soy sauce, water, mirin, and sugar. Stir until sugar completely dissolves
07 - Place peeled eggs in the marinade, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning occasionally for even coloring
08 - Remove eggs from marinade, slice in half, and serve atop ramen or as desired
# Expert Advice:
01 -
- You get restaurant-quality ramen toppings with almost zero active cooking time
- The marinade transforms simple eggs into something extraordinary and protein-packed
02 -
- Seven minutes is non-negotiable for that jammy yolk consistency—every extra minute pushes you toward hard-boiled territory
- Peel eggs while theyre still warm but not hot, under cool running water for the cleanest results
03 -
- Use older eggs (near their expiration date) for significantly easier peeling
- If you cannot find mirin, substitute with equal parts sake and an extra 1/2 teaspoon sugar