Shoyu Ramen (Soft Boiled) Cooking Method is Better?

How to make the ramen eggs perfectly. See recipe: For the tare sauce (affiliate links below): 240 ml Japanese soy sauce 1 piece kombu 120 ml mirin () 120 ml cooking sake () 1 leek 120 ml bonito flakes () 60 ml sugar 1/2 inch ginger thinly sliced 8 cloves garlic crushed 8 extra large eggs about 65g each Since we made the shoyu and miso ramen videos, people have asked us how to make the ramen eggs. This recipe is based on the tare sauce that we used for shoyu ramen. The most basic tare sauce consists of soy sauce, mirin, and sake. For this recipe, we added bonito flakes and other spices. With these ingredients, it gives the eggs tons of umami flavors and goes very well with any noodle soups. If you’ve made soft-boiled eggs before, you know how tricky it is to cook the eggs perfectly. Unlike the typical soft-boiled egg, a perfect ramen egg should have a fully set and tender white. The egg yolk is slightly runny, almost a fudge-like texture in the center, deep orange and translucent. After marinating, the egg is savory and sweet with a rich umami flavor. That’s my favorite kind of ramen egg. The key to making the perfect ramen egg is time and temperature. I’ve tested cooking the egg in a pressure cooker and a regular pot. Watch the video to see my findings.