Japanese Ramen Egg 日式溏心蛋

IMG 3671 1
IMG 3671 1



Japanese Ramen Eggs are soft boiled eggs with solid egg white and silky runny yolk, marinated in mirin and soy sauce. Simple and delicious! 


溏心蛋,就是蛋黄没有熟透,呈现流质的水煮鸡蛋,浸泡在自制酱料腌制入味。做法非常简单。


Ingredients: 材料

4 Eggs, room temperature 鸡蛋 4粒,室温
(I use pasteurised eggs)

Sauce: 调味料

30g Japanese Soy Sauce 日式酱油 30克

30g Mirin 味琳 30克

40g Water 水 40克


If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method: 步骤

1. Heat some water over high heat in a saucepan (enough to cover the eggs). When the water is boiling, add in eggs. Reduce heat to medium, simmer for 6 minutes. Remove the eggs immediately and soak in ice water for 5 minutes. 
煮一锅水,水滚后加入鸡蛋,中火煮6分钟。立刻把鸡蛋捞起放入冰水里,浸泡5分钟。



2. Mix all sauce ingredients in a bowl. Peel the eggs, add eggs and sauce in a ziplock bag. Sealed the ziplock bag.
鸡蛋去壳后和调味料放入袋子里。


Day 1
Day 2



3.  Keep in the refrigerator overnight. Slice and serve with hot ramen or as a side dish. 
放进冰箱腌制隔夜,即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Enjoy!
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About the Author

Jervie David Montejar
A food lover who wants to try every delicious dishes around him and spread the news to everyone to try it as well. Finding the latest trends about food and restaurants around Cebu and the rest of the world :) "Life is uncertain. Eat dessert first." -Ernestine Ulmer
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