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Japanese Pickled Eggs

Prep Time:

15 Minutes

Cook Time:

10 Minutes


4 - 6 Servings



About the Recipe

If you've ever had a bowl of authentic ramen, you might have wondered about the funny coloured egg sliced into two halves that's in your broth. The one with the oozy yoke that tastes so good mized with the broth and the noodles. Well, wonder no more - here's how to make them. And don't think you need to eat ramen to enjoy them either - they are a perfect accompaniment to rice as well. (PS: I like the yoke of my pickled egg to still be a bit oozy so I boil for only 3 - 4 minutes rather than the 6 minutes I state below, which should give you a hard yoke.)


4 - 6 medium/large eggs at room temperature

100 ml / 3.3 fl oz mirin

100 ml / 3.3 fl oz soy sauce

80 ml / 2.75 fl oz japanese sake

70g / 2.7 oz sugar

1 litre / 1/2 pint ice cold water


put the eggs in a pan of water and boil for 6 minutes (for hard boiled)

remove the eggs and place in the ice cold water for 15 mins

place the mirin, soy sauce, sake and sugar in a pan and bring to the boil. simmer for 2 - 3 minutes until the sugar has dissolved and the sake has partly boiled off

remove the eggs from the cold water and peel off the shells

gently place the eggs in the sauce and steep for 24 hrs turning occasionally to keep the colouring uniform

consume within 1 week, keeping the eggs refridgerated

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