Mommy Dearest 廚房 -- 日本糖心蛋 Ramen Egg

soba

yummy

medium heat and water about 1 inch above eggs

keep this temperature for about 5 min 30 sec (exact timing depends on the amount of water and the number of eggs you cook at one go.  The size of eggs here is about 50g each only, so adjust timing if use bigger eggs)

when finished cooking, immediately put into a basin of ice full of cold water and keep there for half hour

use a spoon to crack the egg shell, the smaller the pieces the better

peel underneath the water carefully, if it is difficult to peel, that's normal. The more uncooked the egg yolks, the harder to peel.

if done correctly, you can press the egg easily and can feel the softness, which means yolk inside is not set.

get seasonings ready

ratio of shoyu, mirin, sake is 1:1:1, depending on the brand n saltiness of shoyu, adjust accordingly.  Some adds water, but I don't, maybe you can add less shoyu

put all inside a plastic bag, that way the eggs will be seasoned evenly.  Leave in fridge overnight for full taste.

Voila

If you want more runny, you can minus 15 seconds of cooking time.  But in view of Salmonella, it might be better to be this texture.

 

做完啲叉燒汁可以用來浸啲 Ramen eggs 㗎，這些蛋叫玉子喎，連名都靚啲。