Japanese Ramen Egg 日式溏心蛋

Japanese Ramen Eggs are soft-boiled eggs with solid egg white and silky, runny yolk, marinated in mirin and soy sauce. Simple and delicious! 

溏心蛋，就是蛋黄没有熟透，呈现流质的水煮鸡蛋，浸泡在自制酱料腌制入味。做法非常简单。


Ingredients: 材料

4 Eggs, room temperature 鸡蛋 4粒，室温
(I use pasteurised eggs)

Sauce: 调味料

30g Japanese Soy Sauce 日式酱油 30克

30g Mirin 味琳 30克

40g Water 水 40克

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Heat some water over high heat in a saucepan (enough to cover the eggs). When the water is boiling, add in eggs. Reduce heat to medium, simmer for 6 minutes. Remove the eggs immediately and soak in ice water for 5 minutes. 
煮一锅水，水滚后加入鸡蛋，中火煮6分钟。立刻把鸡蛋捞起放入冰水里，浸泡5分钟。

2. Mix all sauce ingredients in a bowl. Peel the eggs, add the eggs and sauce in a ziplock bag. Sealed the ziplock bag. Note: If you're making for young kids, simmer the sauce and let it cool before adding the eggs.
鸡蛋去壳后和调味料放入袋子里。

Day 1

Day 2

3.  Keep in the refrigerator overnight. Slice and serve with hot ramen or as a side dish. 
放进冰箱腌制隔夜，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Enjoy!