This recipe, from Pippa Middlehurst’s ‘Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen and Everything in Between’ results in delicious marinated eggs – arguably the hero topping ingredient to any bowl of ramen. Try and source the best quality eggs you can (for example, Chestnut Maran or Burford Brown eggs) – it is well worth the investment.
- 6 large eggs
- 4 tbsp light soy sauce (Kikkoman)
- 4 tbsp mirin
- 250ml dashi stock or water
- Bring a pan of water to a rapid boil. Lower the eggs gently into the water and cook for exactly 6 minutes. Remove from the water and run under very cold water for 3-4 minutes or plunge into a bowl of water filled with ice cubes. When completely cool, peel the eggs.
Tip: to peel the eggs, tap the bottom of the egg on a counter until the shell breaks. Place the eggs in a bowl of cold water and peel the shell from the eggs when submerged – because the eggs are soft boiled, this will help you to retain a smooth surface and prevent splitting of the egg during peeling.
- Combine the soy sauce, mirin and dashi stock in a high-rimmed bowl / jug. Submerge the eggs in the liquid and cover the container with cling film. Leave in the fridge overnight before eating. When you’re ready to eat them, slice them in half and top your favourite ramen dish with them.
- The eggs will keep in the fridge for up to 5 days.