These eggs are the classic way to finish any ramen. They’re softboiled, but then the yolks gently set while they sit in their soy and honey bath overnight, and when you cut into them they’re deliciously jammy in texture. But, if you want a top ramen tip, don’t halve the eggs with a knife – use a wire to get that perfectly clean cross-section.
20 minutes, plus marinating
- 6 large free-range eggs
- 5cm piece of ginger
- 1 clove of garlic
- 80ml soy sauce
- 50ml sake
- 1 tablespoon runny honey
- Cook the eggs in a pan of boiling salted water over a medium heat for 5½ minutes exactly, then remove to a bowl of iced water (this will stop them cooking further).
- Peel and finely slice the ginger and smash the garlic, then place in a heavy-bottomed pan with the soy and sake.
- Bring to the boil over a medium heat, then cook for 5 minutes. Stir in the honey and remove from the heat. Leave to infuse for 3 minutes, then strain and reserve the liquid.
- Pour 500ml of cold water into the reserved liquid and stir well.
- Carefully peel the eggs, then add to the marinade and leave to infuse in the fridge for 24 hours, removing the eggs from the marinade when you’re ready to serve.
83cals, 6.2g fat, 1.7g sat fat, 7.2g protein, 0.4g carbs, 0.3g sugars, 0.3g salt.
Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited, by Ella Miller.