- Prep time
- 5 minutes, plus 2–8 hours marinating PT0.083333333333333M
- Cook time
- 6–7 minutes PT7M
- 4 servings
These iconic, soft-boiled eggs have slightly salty exteriors and creamy, jammy yolks that will melt deliciously into ramen broth.
- 4 large eggs
- 2 quarts plus 2 ounces water, divided
- 4 ounces dark soy sauce
- 2 ounces mirin
- ½ tablespoon chili paste
- ¼ teaspoon toasted sesame oil
Bring 2 quarts of water to a boil. Carefully lower the eggs into the water with a slotted spoon. Reduce heat to low, and cook eggs for 6½ minutes—the egg white will be set, and the yolk will be a creamy, jammy consistency.
Remove eggs from water and place in an ice bath for 30 seconds to stop the eggs from cooking further. Peel eggs under running water while they're still slightly warm.
Combine the soy sauce, mirin, chili paste, sesame oil and 2 ounces water, and place the peeled eggs in the marinade. Place parchment paper or plastic wrap over the top to help keep eggs completely submerged. Marinate for 2 hours or overnight. Store in refrigerator until ready to use.