Emulsifier Free Classic Ramen Eggs
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Learn more →Ingredients
4 servings
- 8 large eggs
For the marinade
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup water
- 1 tbsp sugar
Instructions
- 1
Bring a medium saucepan of water to a full rolling boil over high heat. Using a slotted spoon, lower the eggs one at a time into the boiling water. Reduce the heat to maintain a gentle boil and cook for exactly 6 minutes and 30 seconds for a jammy, slightly translucent yolk.
- 2
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice. When the eggs are done, transfer them immediately with the slotted spoon to the ice bath and let them sit for 5 minutes until fully cooled.
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