Couple months ago, we went to Orenchi in San Jose for ramen. The ramen they served came with a very flavorful soft-boiled egg. We all thought it was very good, so I had to find a recipe when we got home! And I found this recipe, which I immediately got excited about and made the yummy eggs the following Saturday. 🙂
Believe it or not, these were pretty easy to make. They just take a lot of time, a lot of waiting time…
Ni Tamago (Adapted from Chubby Hubby)
4-6 Large Eggs
4 Cups Water
2 Cups Vinegar
3 Cups (or more) Ice
1 Cup Light Soy Sauce
2 Tbsp Dark Soy Sauce
1 Cup Water
1/2 Cup Brown Sugar
10 Slices Ginger
1. Using a pin, poke a tiny hole into each egg. Bring 4 cups of water to a boil in a medium saucepan.
2. Carefully place eggs into boiling water, and boil for 7-8 minutes.
3. Prepare vinegar ice bath by simply combining vinegar and ice in a large bowl. Transfer the eggs directly from the boiling water into the ice bath, making sure they’re completely covered. Leave eggs in the ice bath for 3-4 hours.
4. Meanwhile, make marinade by combining light soy sauce, dark soy sauce, brown sugar snd ginger in a saucepan and bring to a boil. Cool to room temperature.
5. Remove eggs from ice bath and carefully peel the shells off the eggs. Place the eggs in marinade. Leave the eggs in the liquid for at least 3-5 hours, the longer you let it seep, the more flavorful it is.
6. Remove eggs from marinade and serve at room temperature.