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Imagine waking up to the perfect breakfast – a soft, delicate, marinated runny yolk boiled egg. As a food enthusiast and chef, I’m thrilled to share this delightful recipe with you. Join me in this culinary adventure as we unlock the secrets to making gourmet marinated eggs at home.

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Marinated Runny Yolk Boiled Egg Recipes

Sous vide magic: The journey to marinated runny yolk eggs.

Marinated Runny Yolk Boiled Egg

A boiled egg with a runny yolk is known as a'marinated egg'. The yolk is the soft part of the egg, which is best for preparing an omelet. In order to make this dish, you will need a hard boiled or deep-fried eggs. The first step in this process is cracking the shell gently. The yolks should be soft, so you must start from the fat end of the egg. In addition, the fat end usually has an air bubble which separates the white from the shell. The next step is to rinse the shell off and allow the marinade to do its job.

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Course: Appetizer, Side Dishes

Cuisine: Japanese

Diet: Low Calorie

Keyword: boiled egg

CookingStyle: Boiling, Slow cooking

Prep Time: 15

Cook Time: 10

Total Time: 2 25

Servings: serves

Calories: 53kcal

Author: James Anderson

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Equipment

Best way to cook Marinated Runny Yolk Boiled Egg - Ramen Egg 2

Ingredients

2 large eggs
2 tablespoons vinegar Ice water
Water for boiling

For marinade

6 tablespoons dark soy sauce
1 teaspoon sugar
2 tablespoons Chinese cooking wine

Instructions

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.

Video

Notes

This recipe calls for soft-boiled eggs. If you're making this for a luncheon, you'll want to make them a day ahead of time. A few hours will do, but it's better to marinate the eggs overnight before serving. The flavors will permeate the egg and make the yolks creamier. You can marinate the eggs overnight if you prefer.

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Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Marinated Runny Yolk Eggs in the Sous Vide Cooker

Ingredients:

4 large eggs
Your choice of marinade (choose one from your preferred method)
Sous vide machine
Large pot or container
Plastic food storage bags with a zipper seal

Instructions:

Preheat the Sous Vide Bath: Fill a large pot or container with water and attach your sous vide machine. Set the water temperature to 165°F (74°C).
Prepare the Eggs: While the water bath heats up, prepare your eggs. Take each egg and gently place it in a plastic food storage bag with a zipper seal. Be sure to remove the air from the bag as much as possible and seal it.
Immerse the Eggs: Once the water bath reaches 165°F (74°C), carefully lower the sealed bags of eggs into the water. Make sure they are fully submerged.
Sous Vide Cooking: Cook the eggs for 13-15 minutes at 165°F (74°C). This precise cooking temperature and time will ensure that the yolks are beautifully runny and the whites are perfectly set.
Chill the Eggs: After the sous vide cooking is complete, gently remove the bags of eggs from the water bath. Immediately transfer them to an ice bath for a quick chill. This helps stop the cooking process and makes it easier to peel the eggs.
Marinate the Eggs: Once the eggs are cooled and peeled, transfer them to a marinating solution of your choice. You can use the marinade you prefer, whether it’s a soy-based sauce, a miso mixture, or any other delicious combination. Ensure the eggs are fully submerged in the marinade.
Marinate Time: Let the eggs marinate in the refrigerator for at least 6 hours or overnight. The longer you marinate them, the more flavor they’ll absorb.
Serve: When you’re ready to enjoy, take the eggs out of the marinade, slice them in half, and serve your marinated runny yolk eggs. These sous vide-cooked eggs will be exceptionally consistent in texture and flavor, with velvety, perfectly runny yolks.

Tips for making Marinated Runny Yolk Boiled Egg

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Cooking Tips

Select Fresh Eggs: Freshness is key. Use the freshest eggs you can find. The whites of fresh eggs hold their shape better during sous vide cooking, resulting in perfectly shaped eggs.
Use Zipper-Seal Bags: When sealing your eggs in plastic bags for sous vide cooking, opt for the zipper-seal variety. These bags are designed for sous vide and ensure a tight seal, preventing any water from seeping in.
Precise Timing: The sous vide cooking time is critical. Be sure to stick to the recommended cooking time of 13-15 minutes at 165°F (74°C). This precise timing guarantees that the yolks remain delightfully runny while the whites set perfectly.
Gentle Peeling: After the eggs are cooled in the ice bath, be gentle when peeling. Start by cracking the eggshell, then carefully slide your thumb between the shell and the egg white. The sous vide cooking process makes peeling relatively easy.
Experiment with Marinades: Get creative with your marinades. While traditional soy-based marinades are delicious, you can experiment with various flavors. Try a miso marinade, a ginger and scallion mixture, or your favorite seasoning.
Longer Marination: If you have the time, let the eggs marinate for an extended period. The longer they soak in the marinade, the more complex and flavorful they become.

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Serving Suggestions

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Garnishes: Sprinkle some sesame seeds, microgreens, or thinly sliced scallions over your eggs for added texture and flavor. These garnishes provide a delightful crunch and freshness.
Soy Dipping Sauce: Serve your eggs with a small dish of soy sauce. The salty umami notes of the soy sauce beautifully complement the rich, creamy yolk.
Sushi-Style: Transform your marinated eggs into sushi by placing them atop a small bed of seasoned sushi rice. Garnish with pickled ginger, wasabi, and soy sauce.
Salad Delight: Slice your eggs and place them over a fresh green salad for a hearty appetizer or a light lunch. They make an excellent addition to a simple salad.
Beverage Pairing: Pair your marinated runny yolk eggs with a light Japanese beer, sake, or green tea. The combination of flavors is delightful.

FAQs (Frequently Asked Questions) about Marinated Runny Yolk Boiled Egg

Can I use different marinades for the eggs? Absolutely! Experiment with your favorite marinades and flavor profiles. Traditional soy-based marinades, miso mixtures, and even sweet and savory combinations can be delightful.
How long should I marinate the eggs for the best flavor? Marinate the eggs for at least 6 hours in the refrigerator. For even more flavor, let them marinate overnight.
Can I prepare the eggs in advance? Yes, you can prepare marinated runny yolk eggs in advance. Store them in an airtight container in the refrigerator for up to three days.
Do the eggs need to be served warm? They’re delicious at room temperature or slightly chilled. The choice is yours, depending on your preference.
Can I reuse the marinade? It’s best not to reuse the marinade due to food safety concerns. Once it has been in contact with raw eggs, it should be discarded. However, you can make a fresh batch of marinade for your next batch of eggs.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

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