How to Make Japanese Soft Boiled Egg | 溏心蛋

How to Make Japanese Soft Boiled Egg | 溏心蛋

Ingredient:

40g Bonito & Kelp Sauce ( 3x concentrated soup stock )
60g Water ( for marinate )

Procedure:

1) Bring 2 quarts of water to a boil in a medium saucepan over high heat.

2) Carefully lower eggs into water with a wire mesh spider or slotted spoon.

3) Set the timer and cook for exactly 6 minutes.

4) Prepare an ice water bath.

5) After the timer goes off, remove eggs with a spoon and immediately transfer them into the ice water bath. Leave the eggs in the ice water bath for at least 5 minutes. ( I would say 5 - 10 minutes )

6) Pour 40g of Bonito and Kelp Sauce in a tupperware / ziploc. Add 60g of water to it.

7) When the eggs are cool to touch ( 5-10 mins ), peel them. You could peel the eggs under cold running water as the whites will be quite delicate.

8) Put the eggs in the marinate sauce. Cover with a lid.

9) Keep refrigerated overnight. ( preferably 24 hours )

** Serve with a bowl of ramen / Japanese Beef Rice Bowl / Salad.
** The longer you keep the eggs in the marinate, the better the taste. These will keep for up to 4 days in the fridge =)



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