How to make perfect Ramen Eggs | Soft Boiled Eggs | 溏心蛋 | 半熟煮卵 (EN,CN,HK,TW sub)

How to make Ramen Eggs | Soft Boiled Eggs | 溏心蛋 | 半熟煮卵

Ingredients:
Soy Sauce 140ml
Mirin 100ml
Water 100ml
Sugar 30g
Sake 2tbsp
Salt 1tsp
Eggs 5-6pcs

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Put in the soy sauce, mirin, water, sugar and sake
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Let the sauce boil before cooling it down
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Use a needle to make a hole at the round end of the egg
*There is an air layer at the bottom part of the egg. Making a hole at the end helps easier removal of egg shells.
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Boil the water. Put in a teaspoon of salt.
*Salt helps coagulating eggs and prevents the egg white from spilling out in case the shell breaks.
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After the water boils, put in the eggs softly
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Continue to cook for 6 minutes
*In this recipe, we use room temperature egg of XL size, for average size egges, please shorten the cooking time to 5.5 minutes.
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When time is up, take out all the eggs immediately and transfer them to a bowl of iced water
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Crack the eggs with a spoon and roll the eggs
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Egg shells can be more easily removed when soaked under water
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Put the eggs into a bag filled with the sauce we cooked just now
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Refrigerate and let the eggs marinate for 6-8 hours
*The sauce can be reused. However, when the sauce becomes more viscous as it is cooked for longer time, please shorten the time for marinating

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Видео How to make perfect Ramen Eggs | Soft Boiled Eggs | 溏心蛋 | 半熟煮卵 (EN,CN,HK,TW sub) канала 大C廚房 The BiC Kitchen