Soft-Boiled Marinated Eggs

Name: Soft-Boiled Marinated Eggs
Yield: Makes 4 eggs
Ingredients: 4 large eggs; 3 tablespoons soy sauce (45 ml); 2 tablespoons concentrated noodle soup base (mentsuyu, 3x strength) (30 ml); 1 tablespoon mirin (15 ml); 1/2-3/4 inch (1 to 2 cm) garlic paste (from a tube)

うすべにたちあおい @cook_40086470

I wanted to create marinated eggs with a rich flavor that go well with bento lunches or ramen, and I found an easy-to-remember ratio for the marinade.
How this recipe came about:
I realized that if the measurements aren't easy to remember, it's hard to make these quickly, so I adjusted the recipe to use simple amounts (＾＾；A

My partner likes strongly flavored marinated eggs, so this is the version we settled on.

うすべにたちあおい @cook_40086470

My partner likes strongly flavored marinated eggs, so this is the version we settled on.

Saved

Ingredients

Makes 4 eggs

4large eggs
3 tablespoonssoy sauce (45 ml)
2 tablespoonsconcentrated noodle soup base (mentsuyu, 3x strength) (30 ml)
1 tablespoonmirin (15 ml)
1/2-3/4 inch(1 to 2 cm) garlic paste (from a tube)

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Steps

1

Let the eggs come to room temperature. Bring a large pot of water to a boil.
2

Once the water is boiling, turn off the heat and gently lower the eggs into the pot using a ladle. After all the eggs are in, bring the water back to a boil.
3

For soft-boiled eggs, cook for 5 1/2 to 6 minutes. For hard-boiled eggs, cook for about 9 minutes. Transfer the eggs to an ice bath, then peel them.
4

In a zip-top bag (or a container, but a bag helps the eggs soak better), combine all the marinade ingredients marked with ● and mix well.
5

Add the peeled eggs to the marinade. Remove as much air as possible from the bag and seal it so the eggs are evenly coated.
6

Let the eggs marinate in the refrigerator for 1 to 2 days for flavor to soak in. For a richer flavor all the way to the yolk, marinate for 2 to 3 days.