Soft-boiled eggs with a rich, jammy yolk, marinated in a sweet and savoury Japanese soy sauce and mirin mixture.
Prep Time: 5 minutes
Marinating Time: 24 hours
Cooking Time: 6 minutes
Total Time: 24 hours 11 minutes
Serves: 6
Cuisine: Japanese
Course: Side Dish · Topping
Tags: Soy Marinated Eggs · Japanese Recipes · Soft-Boiled Eggs · Eggs · Easy Recipes
Ingredients
For the Eggs
- 6 eggs, at room temperature
- Cold water, for cooling
- 500g ice cubes
- 500ml cold water
For the Marinade
- 100ml Japanese soy sauce
- 50ml mirin
- 1 tbsp sugar
Method
1. Prepare the marinade
Add the Japanese soy sauce, mirin and sugar to a small saucepan.
Stir well and bring to a boil.
Once boiling, turn off the heat and set aside to cool completely.
2. Cook the eggs
Bring a large pot of water to a boil.
Carefully add the room-temperature eggs.
Cook for 6 minutes for soft, jammy yolks.
3. Cool the eggs
Immediately drain the eggs and transfer them to a bowl of ice and cold water.
Leave them to cool quickly.
4. Peel the eggs
Carefully remove the shells from the cooled eggs.
Try to keep the eggs intact as the soft centres can be delicate.
5. Marinate
Place the peeled eggs into the cooled soy marinade.
Cover and refrigerate for 24 hours, turning the eggs occasionally if needed to ensure they marinate evenly.
6. Serve
Remove the eggs from the marinade and serve whole or sliced in half.
They are ideal as a topping for ramen, rice bowls, noodles or as a side dish.
