Soy Marinated Eggs

Japanese Ramen eggs, or Korean “drug eggs,” are the quintessential umami topping for noodle soups or steamed rice. Here are a few tips to make those perfectly jammy yolks.

Ingredients

• 6 eggs
• 1 teaspoon of salt or white vinegar
• Ice bath for eggs

For the marinade

• 3/4 cups of Mirin
• 1/4 cup of regular soy sauce
• 1/4 cup of dark soy sauce
• 1/2 cup of water
• 2 teaspoons of brown sugar
• 1 splash of Sake (optional)

Optional additions

• 1 clove of minced garlic
• Freshly chopped hot peppers
• Finely sliced chives
• Toasted sesame seeds*
• Sesame oil*

Directions

1. Bring the marinade ingredients to boil for a couple minutes and then cool down.
2. In a deep pot, bring 1 liter of water to a boil.
3. Add salt or vinegar to prevent leakage.
4. Carefully place eggs into the boiling pan, and set the timer for 7 minutes.
5. Gently stir eggs after one minute so yolks will rest in the middle.
6. After 7 minutes, plunge eggs into the ice bath to stop the cooking and hasten the cooling.
7. Peel and cover with the cooled marinade (a small ziploc bag works well).
8. Store in refrigerator, serve after at least 4 hours, or better yet the next day.

* Sesame is very popular in the Korean version. Best to add before serving.