Ramen Egg 味付け玉子

Directions

1. 1
   Gather all the ingredients.
2. 2
   Combine soy sauce, mirin and water in a plastic bag. Set aside.Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs.When boiling, take out the eggs from the refrigerator and carefully submerge the eggs into water with a mesh strainer/skimmer or ladle.Immediately reduce heat to maintain a simmer and cook the eggs for exact 7 minutes (See Notes). Make sure the water is simmering, but not so hot that the eggs bounce around.After 7 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further.
3. 3
   Let them cool for 3 minutes.The soft boiled eggs are not completely hardened so gently peel the eggs.
4. 4
   Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade.
5. 5
   Let them marinate for at least 3-4 hours in the refrigerator. I highly recommend marinating overnight.Take out the eggs and discard the marinade.
6. 6
   Cut in halves to serve. Enjoy the eggs by themselves or use them as ramen topping. You can keep the marinated eggs in the refrigerator up to 2 days.