If you love Hanjuku eggs (溏心蛋) like my family, this is a must try recipe because it is so easy and yummy to make your own fresh ones instead of buying store ones that cost $2.50 in 7-11, which also contains a list of preservatives that keeps its shelf-life edible for one week. Hanjuku eggs are not great condiment add-ons for hot soupy noodles (ramen), it goes well with rice, salads, and even in sandwiches. Okay, we simply love hanjuku eggs and homemade ones can be made very quickly in minutes.
- Eggs (3-4)
- Water for boiling
- Ice, water, large bowl
- Plastic bag (ziplock) for marinate
Marinate (good for up to 4 eggs)
- 1/4 cup water
- 1/4 cup light soy sauce
- 1/4 cup mirin
- 15g dark soy sauce
- Place eggs in simmering basket.
- Place simmering basket into the mixing bowl and pour water into the bowl until the water covers the eggs
- Remove the simmering basket of eggs and start cooking the water until temperature hits 100 degree at speed 3.5
- Insert the simmering basket of eggs into the mixing bowl and continue to cook for 5 min with blades at speed 1 so that they do not bobble too much and crack
- Note: 5min for runny yolks, 6min for semi harden yolks, add a minute if eggs are from the fridge
- Dunk the eggs into a bowl of ice water once the eggs are done at 5 or 6 min
- When the eggs are cooled, remove the shells carefully
- Soak in marinate mixture of soy sauce, mirin, sugar and water
- Note: You can replace mirin with cooking wine.
- When the eggs are sufficiently colored brown, you get the Hanjuku eggs a.k.a. ramen eggs
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