Soft-boiled Eggs Recipe




kombu (dry kelp)



  1. Using an egg piercer, punch a hole at the bottom (flatter end) of the eggs.
  2. Place eggs into a straining basket.
  3. Boil a large pot of water. When the water is at a full boil, slowly drop the basket of eggs into the pot. Set a timer to 5 minutes and 40 seconds. [NOTE - for large eggs or if they are not completely room temperature, you may need to adjust the cooking time up to 6 minutes]
  4. For the first minute, turn the basket left and right slowly to ensure the egg yolks stay in the center.
  5. After the timer finishes, take the eggs out and drop them into a large bowl with ice water.
  6. Peel the egg shell. Marinate them with 100 grams of shoyu-tare, 100 grams of water and a two by two inch kombu for at least 24 hours in a tight food container.

Some equipment to add to your shopping list ...

Egg piercer

Egg piercer



See our other ramen recipes here