These eggs are a classic accompaniment to ramen, sliced in half or in quarters, or can be eaten on their own as a snack. The seven minute boiling time gives them firmly set whites, but yolks that are still slightly goopy, and the long marinade infuses them with flavour.

The marinade can be used for two additional batches of 8 eggs (for a total of 24) and will keep for about a week in the fridge.

Soy Marinated Eggs

Cook's Country

Ingredients

• 1 C soy sauce
• ¼ C mirin
• 2 green onions, thinly sliced
• 2 tbsp freshly grated ginger or ginger paste
• 2 large garlic cloves, minced
• 8 large eggs

Directions

1. Whisk together all non-egg ingredients in a large bowl.
2. Bring a pot of water to a rolling boil.
3. Gently lower the eggs in.
4. While the eggs are cooking, prepare a large bowl full of cold water.
5. When the eggs have cooked for seven minutes, remove them from the pot and transfer them to the cold water bath. Leave them for five minutes.
6. Transfer the eggs to a small container or large zip-lock bag, cover them with the marinade, seal, and refrigerate for 3-4 hours. (Do not exceed 4 or they will become overly salty.)
7. Remove the eggs from the marinade and store in the fridge until eaten.