Soft-Boiled Eggs Soy Marinade (Printable Version)
Tender soft-boiled eggs steeped in aromatic soy-mirin marinade for restaurant-quality flavor at home.
# What You Need:
→ Eggs
01 - 4 large eggs
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/2 cup water
04 - 1/4 cup mirin
05 - 1 tablespoon sugar
# How To Make It:
01 - Bring a pot of water to a rolling boil.
02 - Gently lower the eggs into the boiling water using a spoon. Boil for exactly 7 minutes to achieve a slightly runny yolk.
03 - Prepare an ice bath while eggs cook. Immediately transfer the cooked eggs to the ice bath and let cool for 5 minutes.
04 - Carefully peel away the shells from the cooled eggs.
05 - In a zip-top bag or small container, combine soy sauce, water, mirin, and sugar. Mix until the sugar completely dissolves.
06 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Seal and refrigerate for at least 4 hours, preferably overnight, turning occasionally for even coloring.
07 - Remove the eggs from the marinade. Slice in half and place atop ramen noodles, rice bowls, or enjoy as a standalone snack.
# Expert Suggestions:
01 -
- These eggs make any dish feel like restaurant-quality ramen without the effort
- You can prep them ahead and they keep getting better in the marinade
02 -
- Don't marinate longer than 12 hours or the eggs become unpleasantly salty
- The eggs continue absorbing flavor, so 4-6 hours is perfect for most tastes
03 -
- Use older eggs (near expiration date)—they peel dramatically easier than fresh ones
- If you can't find mirin, substitute with sake plus an extra 1/2 teaspoon sugar