Ingredients
Method
Soft Boil eggs to Jammy perfection
- Bring water to a boil --enough to completely cover the eggs.
- Add eggs gently to water, lowering with a slotted spoon a few at a time so as they don't hit the bottom and break
- Once they are all in, set timer for 6-7 minutes - depending on your preferred level of doneness--this amount of time should completely cook the white and still provide a rich, jammy center.
- Prepare an ice bath
- As soon as the eggs are done, add them to the ice bath
- Leave in ice bath for at least 3 minutes
Prepare Marinade
- Combine ½ cup Soy sauce & ½ cup Mirin and approximately 2 cups of water to a medium size bowl
- Peel eggs * see notes for technique * and add directly to marinade
- Leave out at room temperature in marinade for 1 hour, then cover and refrigerate . After 4 hours they are ready to eat!
- Enjoy them in ramen, rice bowls, or as a savory snack!
Notes
How to Carefully Peel Soft-Boiled Eggs After an Ice Bath
- After boiling, immediately transfer the eggs to an ice bath and let them stop cooking and firm up. As you add them to the ice bath, gently crack the shell just a bit against the side of the bowl. This will allow the ice water to help the membrane separate for a clean peel.
- Leave the eggs in ice water bath 5-10 minutes
- Using your hands to begin peeling where the crack was made, then gently use a teaspoon under the shell and membrane to lift it away, working slowly to avoid tearing the soft whites. Keeping the egg submerged while peeling can help the shell slide off more easily.