Perfectly boiled eggs

By: Mark Best
From: Best Kitchen Basics
Serves: 4-6
Photographer: Petrina Tinslay

I think I’m quite alone in that I don’t particularly like ramen. Maybe that’s an exaggeration. I don’t mind it, but wouldn’t queue for it. I probably can’t be bothered to queue for anything, to be honest. If I have ramen, I eat it quietly, which evidently is completely missing the point. The proper way is to slurp the noodles, pulling in lots of air at the same time. Frankly I would have received a slap on the head for those table manners when I was young. You don’t forget those lessons.

The best bit for me are the perfectly cooked eggs – easily peeled with a custardy, brilliantly coloured yolk centred in a firm white. They are a revelation against the sulphurous green–grey of the overcooked, hard-boiled egg. I’ve included a ramen egg marinade, because it tastes quite good.

Ingredients

Quantity	Ingredient
6	free-range eggs, at room temperature

Ramen marinade

Quantity	Ingredient
125ml	sake
125ml	light soy sauce
125ml	mirin
1cm	piece fresh ginger, thinly sliced

Method

To make the ramen marinade, in a small saucepan over medium–low heat, combine the sake, soy sauce, mirin and ginger and bring to a low simmer. Remove the pan from the heat and allow to infuse for 10 minutes.
Choose a pan in which you will be able to fit the eggs in one layer. Add enough water to just cover the eggs.
Prick each egg with a needle, on the wider end, to allow any air to escape.
Bring the water to a low simmer then carefully add the eggs – use a spoon so they won’t hit the bottom and crack. Cook for exactly 6 minutes, stirring the eggs gently every 30 seconds to centre the yolk. Remove the eggs and immediately put them in an ice bath to stop the cooking. Leave for 10 minutes then peel.
Put the eggs in the marinade, cover with plastic wrap and leave overnight to give a lovely golden brown colour.