Ingredients:

  • 6 large eggs (US) / 6 extra-large eggs (metric), preferably free-range
  • Water, for boiling
  • Ice water, for cooling
  • ½ cup (120 ml) soy sauce (Japanese, preferably Kikkoman)
  • ½ cup (120 ml) mirin (Japanese sweet rice wine)
  • ¼ cup (60 ml) sake (Japanese rice wine), optional (can substitute with more mirin or water)
  • 1 tablespoon (15 ml) granulated sugar (caster sugar if you're posh!)
  • 1 inch (2.5 cm) piece of ginger, peeled and thinly sliced

Instructions:

  1. Combine soy sauce, mirin, sake (if using), sugar, and ginger in a small saucepan. Heat over medium heat, stirring until sugar is dissolved. Bring to a simmer, then remove from heat and let cool completely.
  2. Gently lower the eggs into a saucepan of boiling water. Set a timer for exactly 6 minutes (for a perfect jammy yolk. Adjust to 7 for slightly more firm).
  3. Immediately transfer the eggs to the ice water bath to stop the cooking process. Let them sit for at least 5 minutes.
  4. Gently tap the eggs all over to crack the shell. Carefully peel the eggs under cool running water.
  5. Place the peeled eggs in a resealable plastic bag or container. Pour the cooled marinade over the eggs, ensuring they are mostly submerged.
  6. Refrigerate the eggs for at least 4 hours, or preferably overnight, turning occasionally to ensure even marination.
  7. Remove the eggs from the marinade and gently pat them dry. Slice in half lengthwise and serve.