This is Tove Nilsson’s recipe from her fantastic book, Ramen. Contained within is the perfect way to soft boil an egg, from Alex French Guy Cooking.

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Time: 24 hours before eating

Serves: As many eggs as you want. I’ve found you could comfortably make a dozen, probably more.

Ingredients

• eggs, 6-12
• 100ml or half a cup of water
• 100ml or half a cut of Japanese soy sauce
• 3 1/4 tbsp mirin
• 1 tbsp coarsely chopped ginger root

Method

• Boil a pan of water, add the eggs. Lower slightly and boil for 6 minutes, 30 seconds. Set a timer.
• Put the eggs in a bowl of cold water. Cycle the water as it heats up until they’re cold.
• Bring the water, soy sauce, mirin, and ginger to the boil. Simmer for 5 minutes.
• Leave to cool and pour into a container.
• Peel the eggs and add them to the marinade.
• Store for at least 10 hours, but ideally 24.

Notes

• Seriously, 6 minutes, 30 seconds. Watch the video.
• You could use an ice bath if you don’t feel like cycling the water. I can’t be bothered.