Hanjuku Eggs

Calling all egg lovers!!! Love those eggs that are served with Japanese ramen?
Love those eggs that have a firm white but a runny yolk? Here is the answer!!!

Ingredients

• 4 eggs at room temperature (you may prepare more in case some eggs are not nicely peeled)
• 1 tsp sea salt 

Step by Step Instructions

1. Bring water to boil & add in the salt.
2. Lower the heat & gently place the eggs into the pot.
3. Simmer the eggs for exactly 6 minutes.
4. While the eggs are simmering, prepare an icy cold bath.
5. Take the eggs out at exactly 6 minutes and put them into the cold bath you have prepared.
6. Let the eggs cool down in the cold bath for at least 5 minutes. This is to stop the cooking process.
7. Once the eggs are cool, peel them with care. 

For those who prefer slightly firmer egg yolk, simmer the eggs for 7 to 8 minutes. 

Okay and we are done!!!

Well...not quite. To have those Japanese Ramen eggs, you have to soak these eggs in a marinade. And I will be giving you the recipe in a second. 

Do note to prepare the marinade before cooking the eggs. Because we need the marinade to be cool. Here goes...

Marinade

• 50ml soy sauce
• 200ml water
• 25ml mirin
• 25ml sake
• 2 tsp sugar
• 2 cloves of garlic (finely chopped or minced)
• 3 slices of ginger

Step by Step Instructions

1. Combine the ingredients in a saucepan & bring it to a boil.
2. Allow it to take time to cool. (Remember it has to be cool!!!)
3. Put the peeled eggs with the marinade in a plastic container like what I did below.

4. Occasionally move them around to avoid uneven colouring. Let them sit in the marinade for 3 hours to overnight. It really depends on your preference!
5. Voila! There you have it! Delicious hanjuku eggs or lava eggs!

Enjoy!