About the Recipe
If you've ever had a bowl of authentic ramen, you might have wondered about the funny coloured egg sliced into two halves that's in your broth. The one with the oozy yoke that tastes so good mized with the broth and the noodles. Well, wonder no more - here's how to make them. And don't think you need to eat ramen to enjoy them either - they are a perfect accompaniment to rice as well. (PS: I like the yoke of my pickled egg to still be a bit oozy so I boil for only 3 - 4 minutes rather than the 6 minutes I state below, which should give you a hard yoke.)
Ingredients
4 - 6 medium/large eggs at room temperature
100 ml / 3.3 fl oz mirin
100 ml / 3.3 fl oz soy sauce
80 ml / 2.75 fl oz japanese sake
70g / 2.7 oz sugar
1 litre / 1/2 pint ice cold water
Preparation
put the eggs in a pan of water and boil for 6 minutes (for hard boiled)
remove the eggs and place in the ice cold water for 15 mins
place the mirin, soy sauce, sake and sugar in a pan and bring to the boil. simmer for 2 - 3 minutes until the sugar has dissolved and the sake has partly boiled off
remove the eggs from the cold water and peel off the shells
gently place the eggs in the sauce and steep for 24 hrs turning occasionally to keep the colouring uniform
consume within 1 week, keeping the eggs refridgerated