If you know anything about me… you know that I’m obsessed with eggs.  I love how useful they are in everyday cooking.   Whenever I get ramen, I always, without fail, order extra eggs. I’m obsessed with those jammy yolked Ajisuke Tamago (味付け玉子).  It took me a while to master these, but I think that I’ve got it down pat now with this foolproof method. I’m happy to share with you how to make ramen eggs.

RAMEN EGGS

4 large eggs (Clarence Court Burford Brown at Room temperature)
200ml soy sauce.
100ml mirin

INSTRUCTIONS
Combine soy sauce & mirin in a resealable plastic zipper bag.

Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs.
When the water has reached the boil… carefully submerge the eggs into water with a ladle.

Reduce the heat to maintain a simmer and cook the eggs for 6 minutes for runny (8 minutes for jammy). Make sure the water is simmering, but not so volatile that the eggs bounce around.
After the cooking has elapsed, immediately take out the eggs and run them under cold water. Let them chill in the cold water for about 5 minutes. They will continue to cook a bit. But slowly.

Then gently peel the eggs under a running tap. Remember that the soft-boiled eggs are not completely hardened so gently peel the eggs.
Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate for overnight to up to 2 days in the refrigerator.  (I’ve actually left eggs in the marinade for up to five, and I’m still alive to type about it)

When you are ready to use, take out the eggs and discard the marinade.

Enjoy the eggs by themselves or use them as a ramen topping.