[{"data":1,"prerenderedAt":182},["ShallowReactive",2],{"guide-en-soy-marinated-eggs":3},{"id":4,"title":5,"body":6,"description":131,"extension":132,"meta":133,"navigation":177,"path":178,"seo":179,"stem":180,"__hash__":181},"guides\u002Fen\u002Fguides\u002Fsoy-marinated-eggs.md","Soy-marinated eggs",{"type":7,"value":8,"toc":122},"minimark",[9,14,33,37,49,59,69,85,101,110],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30],"ul",{},[18,19,20],"li",{},"4 large refrigerated eggs",[18,22,23],{},"60 ml soy sauce",[18,25,26],{},"60 ml mirin",[18,28,29],{},"120 ml water",[18,31,32],{},"1 tsp sugar",[10,34,36],{"id":35},"method","Method",[38,39,45],"cook-step",{"cue":40,"diagram":41,"number":42,"title":43,"scene":44},"The white is intact with a soft yolk inside.","boil","1","Cook a jammy egg","shell\u002Flower-spoon",[46,47,48],"p",{},"Lower the eggs into gently boiling water for 8 minutes. Cool in iced water for at least 5 minutes and peel.",[38,50,56],{"cue":51,"diagram":52,"number":53,"title":54,"scene":55},"The sugar dissolves; the marinade is no longer hot.","sauce","2","Prepare the marinade","shell\u002Fmarinade-pot",[46,57,58],{},"Simmer soy sauce, mirin, water and sugar for 1 minute. Pour into a small, deep container or zip bag in which the eggs fit snugly, and cool before adding eggs.",[38,60,66],{"cue":61,"diagram":62,"number":63,"title":64,"scene":65},"The white takes on an amber tint.","jar","3","Chill together","shell\u002Fmarinate",[46,67,68],{},"Add the peeled eggs and lay a folded paper towel on top so they stay submerged and colour evenly. Cover and refrigerate for 8–12 hours.",[38,70,75,78],{"cue":71,"diagram":72,"number":73,"title":74},"A golden, jammy centre contrasts with the seasoned white.","cut","4","Drain and slice",[46,76,77],{},"Remove from the marinade and cut with a sharp knife. Serve with noodles or rice.",[46,79,80,84],{},[81,82,83],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe. Keep refrigerated and eat within 2 days. Do not reuse the marinade for another batch.",[86,87,89,92,95],"guide-notes",{"title":88},"Equipment & heat",[10,90,88],{"id":91},"equipment-heat",[46,93,94],{},"Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut.",[46,96,97,100],{},[81,98,99],{},"Nonstick:"," Any suitable saucepan works.",[86,102,104,107],{"title":103},"Troubleshooting",[10,105,103],{"id":106},"troubleshooting",[46,108,109],{},"A very salty white means the soak was too long or the marinade too concentrated. Remove the eggs from the liquid when the desired seasoning is reached.",[86,111,113,116,119],{"title":112},"About this version",[10,114,112],{"id":115},"about-this-version",[46,117,118],{},"A simplified ramen-egg marinade. Sake, dashi and different soy sauces produce other versions.",[46,120,121],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":123,"searchDepth":124,"depth":124,"links":125},"",2,[126,127,128,129,130],{"id":12,"depth":124,"text":13},{"id":35,"depth":124,"text":36},{"id":91,"depth":124,"text":88},{"id":106,"depth":124,"text":103},{"id":115,"depth":124,"text":112},"A jammy egg with a savoury, amber-tinted white.","md",{"slug":134,"family":135,"region":136,"aliases":137,"texture":141,"difficulty":143,"prep":144,"cook":145,"wait":146,"servings":73,"tools":147,"equipment":152,"nonstick":160,"related":161,"art":165,"photo":123,"status":166,"sources":167},"soy-marinated-eggs","Shell & water","Japan",[138,139,140],"ramen eggs","ajitsuke tamago","味付け玉子",[142],"Jammy","Easy",10,8,"8–12 hours in the fridge",[148,149,150,151],"Saucepan","Bowl of iced water","Small, deep container with a lid, or a zip bag","Sharp knife",[153,156,158],[154,155],"induction","pot",[157,155],"gas",[159,155],"electric","Any suitable saucepan works.",[162,163,164],"jammy-boiled","tea-eggs","onsen-tamago","jammy","Researched",[168,171,174],{"title":169,"url":170},"Namiko Hirasawa Chen — ramen eggs","https:\u002F\u002Fwww.justonecookbook.com\u002Framen-egg\u002F",{"title":172,"url":173},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":175,"url":176},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fsoy-marinated-eggs",{"title":5,"description":131},"en\u002Fguides\u002Fsoy-marinated-eggs","k2rLup1eMar3rL1asbqeY4kMOyhFhNMDPWWTteC_JQs",1791403724540]