The original recipe calls for soft-boiled eggs, but I like the custard-like Marinated Runny Yolk Boiled egg. You can serve it for breakfast, lunch, or dinner, or as a snack. The marinated yolk is best served with hot broth. If you’re not a fan of hard-boiled eggs, try another type. These ramen-style eggs are perfect for any kind of ramen!
Marinated Runny Yolk Boiled Egg Recipes
The marinated soft-boiled egg has custard-like yolks and can be used as an appetizer or for breakfast. They are a delicious addition to ramen, salads, or for snacks. You can also marinate a boiled egg for lunch. The resulting omelet is great with ramen or a salad. And, you can even marinate them for a week.
Marinated Runny Yolk Boiled Egg
- 2 large eggs
- 2 tablespoons vinegar Ice water
- Water for boiling
- 6 tablespoons dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons Chinese cooking wine
- Place the eggs in a bowl of warm water to avoid cracking due to the sudden temperature change when they are placed in boiling water.
- Boil enough water in a small pot or saucepan to cover the eggs.
- Add the vinegar to the boiling water.
- Using a pin, puncture the base (the wider end) of the egg to further prevent cracking due to pressure while boiling.
- Use a large spoon to gently place the eggs in the boiling water.
- Simmer for 7 ½ minutes, or just 7 minutes for medium-sized eggs. The timing is crucial for getting the right texture of whites and yolks.
- Immediately transfer the cooked eggs to the ice water. The eggs should cool down so the contents will separate from the shell and stay intact when shelled.
- When the eggs have cooled, tap them all over to break the shell (do not peel them yet).
- Combine the marinade ingredients and pour them in a container just the right size to keep the eggs in a single layer, while submerged as much as possible. Top up with water to submerge fully.
- Cover with plastic wrap and marinate, refrigerated, for 2 hours to overnight.
- Slice each egg in half and carefully remove it from the shell.
- Sprinkle the yolks with a little bit of the marinade mixture, and serve.
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Other ways to making Marinated Runny Yolk Boiled Egg
Once the eggs are ready, peel them using a spoon. Once the eggs have been peeled, remove them from the boiling water and allow to cool. If they are still a little soft, place them in ice water to prevent them from sticking to the pot. The marinade is not suitable for re-use. The egg can be stored in an airtight container for up to 3 days. Once the egg is cooked, transfer it to a warm ice bath to cool completely.
The marinade can be applied to the hard boiled egg right away. However, the longer it marinates, the more intense the flavor will be. If you want a strong flavor, marinate the eggs overnight. Alternatively, you can boil them for just a minute. The longer they marinate, the harder they will become and the yolks will be too rubbery. For the best results, make sure to leave them overnight.
The marinade is used to make the eggs softer. To make these softer, you can cut the eggs lengthwise and season them with salt and pepper. This method is easy to prepare, and the yolk is the most important part. It can be prepared ahead of time, as long as you remember to keep the water temperature constant. The eggs can be served sliced lengthwise to impress your guests.
When cooking the egg, it is best to choose a hard-boiled or medium-hard-boiled egg. In some recipes, hard-boiled eggs are softer than the soft-boiled ones, but the original recipe is best made with medium-cooked eggs. Depending on your preference, you may wish to cook them for a long time. The longer the egg, the stronger the flavor. For the soft-boiled egg, you should only use 4 to 6 minutes.
A few drops of mirin sauce or sugar in water are the basic ingredients for this recipe. You can also add a pinch of ginger and garlic. Then, simmer the eggs for three hours until they are perfectly soft. If you’re a beginner, you can experiment with the pricking technique. For a traditional runny yolk, it’s best to add one tablespoon of salt to the boiling water. The salt makes the shell easier to peel. If you don’t have mirin, you can substitute three tablespoons of saki instead.
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