Tuesday, October 2, 2012

Half boiled Ramen Eggs (糖心滷蛋)

Ramen Eggs
I have a friend who loves half boiled ramen eggs. She frequents her favourite ramen shop for these. These days, it is rare to find ramen shops that still serve half boiled ramen eggs due to health regulations. Most of the time, you get hard boiled eggs with your bowl of ramen. 

Half-boiled Eggs
That chewy white with the soft wet yolk that almost melts with your ramen soup. Hmmm... perfect combination. As part of my ramen "making" series, I made these eggs earlier to pair with my instant noodles. Bits and pieces... I hope I would eventually get to making the actual ramen. ;p

In any case, these eggs are good enough to hold one captive on its own! Simply good on its own. I love eggs... :)



3 Large Eggs (Room temperature)
3 Cups Water
1 Tsp Salt
1/4 Cup Soy sauce
1 Cup Water
3 Tbsp Mirin
3 Tbsp Sugar

1. Bring 3 cups water and salt to a boil.

2. Use a spoon or ladle, gently transfer eggs into the water. Make sure eggs are sitting in a single layer.

3. Cook eggs for 6 ~ 8 minutes on middle heat. Cook time varies with the heat and pot use.

4. Immediately soak eggs in cold water to prevent further cooking.

5. Mix soy sauce, 1 cup water, mirin and sugar. Whisk until sugar is incorporated. Set aside.

6. Soak a piece of paper coffee filter or cheesecloth in the soy sauce mixture.

6. Gently peel the eggs. Place eggs in a bowl in which they fit snugly in a single layer.

7. Pour soy sauce mixture over the eggs.

8. Place the soaked coffee filter or cheesecloth over the eggs. 

9. Soak eggs for at least two hours at room temperature or overnight in refrigerator.



Tips & Tricks

1. The cooking time varies with the number of eggs, temperature of your raw eggs, your saucepan and stove heat. Experiment with the cooking time - starting at the 6 minutes and giving 30 seconds forward. Time starts when all eggs are added. When I use a larger pot and it took me 8 minutes to get the eggs to half boiled stage vs. for a smaller pot, it took me 6 minutes.

2. You can use an egg timer to help with the cooking. If you use the egg timer, transfer eggs to cold water once the indicator reached the 3/4 mark between soft and medium. The internal heat of the eggs will continue to cook the eggs as they cool in the cold water.

3. For softer whites, do not soak the eggs in soy sauce for more than 2 hours. The longer the eggs are soaked, the firmer the whites.

4. Be gentle while peeling the eggs. They are very fragile as the insides are still watery and soft.

5. If eggs are undercooked after peeling, you can return them to a pot of boiling water and cook further for about 3 minutes.

6. Use room temperature eggs. Eggs fresh out of fridge will crack once they hit the boiling water due to the sudden change in temperature.



My Japanese Kitchen

For a picture of Mirin, please refer to my Chasu recipe.

1 comment:

  1. These ramen eggs are gorgeous! I love the soft yolks. Thanks for the recipe, I've always wondered how they got to this colour without being overcooked. Googled the recipe and found your blog. If you don't mind me asking, are you Singaporean/Malaysian? I moved to LA two months ago after marrying my American husband and haven't met anyone in the same boat. I love reading your blog because it reminds me of my random Asian food cravings! In fact, I dragged my husband to Mitsuwa today just to have ramen.