Our eggs have a little bit of a following all their own here at Bone Daddies. They’re soft, jammy and traditionally marinated in soy sauce. To us, the egg pulls the entire ramen together and they just look bloody great. Again, they are super easy to make, packed full of flavour and you can batch a load all at once and store them in the fridge to pop on a ramen, or even have as a snack, whenever you want.
Clarence Court eggs are the best and that’s all we ever use. They have those iconic orange yolks and are perfect to compliment our ramen broths – an absolute staple.
the secret to soft yolks
Before we let our softies sit in a soy sauce marinade we have to cook them. Believe it or not there is a way to guarantee those gooey centres every time. There are a few techniques out there but we use the simplest. Get them into a pan of already boiling water and cook for 6 minutes, that’s it. Some method suggest putting them into a pan of cold water and then bringing that up to boil but this can vary wildly. Simple bring your water to boil, reduce to a simmer, eggs in, cook for 6 minutes. It couldn’t be easier.
Cooling the eggs
Once your eggs are cooked you need to chill them to stop the cooking process and ensure those jammy little yolks stop cooking further. To do this you just want to dunk them into an ice bath and let them chill out in there for 5-10 minutes, depending on how hungry you are. If you don’t have ice you can also just leave them under cold running water for the same amount of time.
Once that’s done it’s time for the marinade and this one couldn’t be simpler.
- 4 large eggs
- 100ml soy sauce
- 2 tsp caster sugar
Soy sauce + sugar, again, that’s it. In a traditional recipe, you would use mirin to add the sweet element but sugar is something accessible to everyone and it still tastes fantastic. Just make sure your eggs are completely submerged in the marinade and leave for at least 2 hours. The longer you leave them, the more flavour is going to penetrate into them and the stronger they will taste. It’s a personal preference but we think they’re best if you leave them overnight.
Prep: 10 minutes
Cook: 2-12 hours
4 large eggs
100ml soy sauce
2 tsp caster sugar
1. Using a pin, pierce the eggs before cooking. This lets out the small pocket of air that sits between the shell and the egg so you get a perfect and even egg shape. It also makes them easier to peel.
2. Soft boil the eggs by cooking them in a saucepan of simmering water for 6 minutes. Immediately drain and refresh in an ice bath or under cold running water for 5-10 minutes, then shell.
3. Mix the soy sauce with 100ml water and the sugar together in a bowl. Add the eggs and leave to marinate in the fridge for at least 2 hours but ideally overnight if possible.