Soy-Sake Marinated Soft-Boiled Eggs

1. Prepare the Marinade

Whisk together the water, sake, soy sauce, mirin, and sugar in a medium bowl until the sugar is fully dissolved. This mixture will be your flavorful marinade.

2. Boil the Eggs

Bring 2 quarts of water to a rapid boil in a medium saucepan over high heat. While waiting for the water to boil, use a thumbtack to gently pierce the fat end of each egg. This small step helps prevent the eggs from cracking and reduces the air bubble at the end, ensuring a smoother peel.

3. Cook the Eggs

Once the water is boiling, carefully lower the eggs into the water using a spider or slotted spoon. Immediately reduce the heat to maintain a gentle simmer, around 190°F (88°C). For a liquid yolk, cook the eggs for 6 minutes; for a slightly firmer, jammy yolk, let them simmer for 7 minutes.

4. Cool and Peel the Eggs

After boiling, drain the hot water and run cold water over the eggs to cool them down quickly. This makes them easier to handle and stops the cooking process. Peel the eggs under cold running water; be patient, as the whites will be quite delicate.

5. Marinate the Eggs

Transfer the peeled eggs to a bowl and pour the marinade over them, ensuring they are fully submerged. To keep the eggs immersed, cover them with paper towels. Refrigerate the eggs in the marinade for 4-12 hours, allowing them to soak up the rich flavors.

6. Store and Serve

Once marinated, discard the marinade and store the eggs in a sealed container in the refrigerator. They will keep for up to 3 days. When ready to serve, you can reheat the marinated eggs in your ramen soup, adding a burst of umami to your dish. Enjoy your delicious soy-sake marinated soft-boiled eggs!