Soft-Boiled Marinated Eggs For Ramen or Over Rice

Soft-Boiled Marinated Eggs For Ramen or Over Rice

These eggs make any bowl of ramen something special!

Ingredients: 4 to 5 eggs

Eggs (room temperature)
I used 4 this time
Soy sauce
75 ml
75 ml
100 ml
1 tablespoon
Dashi stock granules
1 teaspoon
Garlic (minced)
1 teaspoon
Green onions (sliced thinly)
to taste


1. Put in all the ingredients except the green onions in a small pan and bring to a boil. Let it boil for 3 to 4 minutes, then turn off the heat and put in the green onions. Leave to cool.
2. Make the soft boiled eggs. Put about 80 ml of water (about 1cm worth) in a small pan or frying pan with the eggs.
3. Cover with a tight fitting lid, and cook over medium heat for 6 minutes. Turn off the heat, put the eggs in cold water and peel. They will be very soft, so do it carefully!
4. Put the sauce from step 1 and the eggs into a plastic bag, eliminate the air in the bag and close securely. Refrigerate. The eggs will be ready in 1-2 days. (marinate the eggs as long as you desire.)
5. The eggs after 1 day of marinating. The yolk is very thick and looks delicious.
6. The eggs after 2 days of marinating. The yolks have become paste-like, and the flavors have really penetrated the egg. I'm definitely a 2-day marinade fan.
7. Note: I used large eggs. If you use smaller eggs, you can marinate 6 to 7 of them at a time.
8. I covered the marinated eggs with mentaiko mayonnaise and toasted them lightly. This is soo good too! Recipe ID: 772502

Story Behind this Recipe

These are handy to have in stock, so I make it when I have a lot of eggs.