Japanese ramen soft-boiled egg (recipe) Cooking

The key to making the perfect ramen egg is time and temperature. I’ve tested cooking the egg in a pressure cooker and a regular pot. See more detailed instructions and results in this video

Print recipe here

The most basic tare sauce consists of soy sauce, mirin, and sake. For this recipe, we added bonito flakes and other spices. With these ingredients, it gives the eggs tons of umami flavors and goes very well with any noodle soups.

If you’ve made soft-boiled eggs before, you know how tricky it is to cook the eggs perfectly. Unlike the typical soft-boiled egg, a perfect ramen egg should have a fully set and tender white. The egg yolk is slightly runny, almost a fudge-like texture in the center, deep orange and translucent. After marinating, the egg is savory and sweet with a rich umami flavor. That’s my favorite kind of ramen egg.

NOTE: Most recipes commonly suggest 6 1/2 minute for the soft-boiled egg. While this cooking time works for me, do remember that it may vary depending on the size of the egg, egg’s temperature, egg-to-water ratio, cookware, and even altitude. So do a few test runs and adjust the cooking time.

For the tare sauce

• 240 ml Japanese soy sauce see notes below

• 1 piece kombu

• 120 ml mirin

• 120 ml cooking sake

• 1 leek

• 120 ml bonito flakes

• 60 ml sugar

• 1/2 inch ginger thinly sliced

• 8 cloves garlic crushed

• 8 extra large eggs about 65g each

Instructions

• In a medium saucepan, add all the seasonings and bring it to a boil. Switch to lowest heat and gently simmer for 15 minutes. Strain the sauce through a fine-mesh sieve. Let it cool and set aside.

• Bring the water to a boil in a large pot. Make sure you have enough water to fully submerge all the eggs.

• if you take the eggs straight out of the refrigerator, place them in a bowl of warm water (104 F / 40 C) for 1 minute. The water should be a little warmer than body temperature.

• Use a slotted spoon to lower the eggs into the boiling water gently. Cook for exact 7 1/2 minutes over medium-high heat. If the eggs are room temperature, boil for exact 6 1/2 minutes.

• Prepare a bowl of ice-water. Drain the hot water and transfer the eggs to ice-water and let them sit for a few minutes. Peel the eggs under running water.

• Transfer the eggs to a zip top bag and pour the tare sauce over them. Squeeze out the air from the bag to marinate the eggs evenly. Refrigerate for at least 8 hours and up to 24 hours. Discard the sauce and transfer the eggs to a sealed container. Consume the eggs within 3 days.

Submitted December 02, 2017 at 07:19PM by iceorrice http://ift.tt/2ibWnGQ Cooking