Step by step

Method

4 steps

1. 1

   Bring a saucepan of water to a gentle boil. Lower in 4 eggs carefully with a spoon. Cook exactly 6½–7 minutes for jammy yolks (6½ if fridge-cold eggs run large). Transfer straight to an ice bath for 5 minutes so cooking stops.

2. 2

   Stir a marinade: ¼ cup soy sauce, ¼ cup water, 1 tablespoon mirin or 1 teaspoon sugar, and optional splash of sake. Peel the eggs gently — start from the wide end where the air pocket is.

3. 3

   Nest the peeled eggs in a small container or zip bag with the marinade. They should be mostly submerged; add a splash more water if needed. Chill at least 2 hours, or overnight for a deeper brown rim and saltier white.

4. 4

   Halve with a sharp knife (wipe between cuts) and serve over ramen, rice, or greens. The yolk should ooze thick and orange, not run watery or cook hard.