Ramen Egg soufflé

Ingredients

• 2 pieces Egg (large, room temperature, for soft‑boiled egg)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 2 tablespoons Mirin (sweet rice wine)
• 1/2 cup Water (for the marinade)
• 1 teaspoon Granulated Sugar (balances the saltiness of the soy sauce)

Instructions

1. Make the Marinade

   In a small bowl, whisk together soy sauce, mirin, water, and sugar until the sugar dissolves.

   Time: PT5M

2. Bring Water to a Boil

   Fill a saucepan with enough water to fully cover the eggs and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

3. Soft‑Boil the Eggs

   Gently lower the eggs into the boiling water using a slotted spoon and cook for exactly 6 minutes.

   Time: PT6M

   Temperature: 100°C

4. Ice Bath

   Immediately transfer the eggs to a bowl of ice water and let sit for 2 minutes to stop cooking.

   Time: PT2M

5. Peel the Eggs

   Gently tap each egg on the counter, roll to loosen the shell, and peel under a thin stream of water.

   Time: PT2M

6. Marinate

   Place the peeled eggs in a ziplock bag, pour in the prepared marinade, seal, and refrigerate for at least 30 minutes.

   Time: PT30M

   Temperature: 4°C

7. Serve

   Remove the eggs from the bag, slice in half, and add to hot ramen or enjoy as a snack.

   Time: PT2M

Nutrition Facts

Calories

70

Protein

6 g

Carbohydrates

0.5 g

Fat

5 g

Fiber

0 g