An easy step-by-step guide to making molten-centred ramen eggs

Also known as nitamago or lava egg, the egg white is completely cooked, while the egg yolk remains molten. It's marinated overnight in a soya sauce mixture, and mostly eaten with ramen.

Recipe by Hideki Miyazaki, sub-group leader of the Asia-Oceania research and development team at Chikaranomoto Global Holdings, the founding company of Japanese restaurant Ippudo

INGREDIENTS

For the marinade:
70ml Japanese soya sauce
70ml mirin
200ml water
1 piece kombu (kelp), cut into 5cm squares
5 eggs, at room temperature

TIPS

1. Use only room-temperature eggs, as cold eggs may crack in boiling water.

2. If the marinade doesn't cover the entire egg, soak a paper towel with the marinade and place it on top of the eggs.

DIRECTIONS

1. Combine the marinade ingredients in a pot, and bring to the boil. Remove the kombu and simmer for 3min. Remove from heat, and cool to room temperature.

2. Bring a pot of water to the boil. Submerge the eggs and boil over medium heat for 7min. Stir the eggs in the same direction every 2min to help the yolks stay in the centre.

3. Remove the eggs, and place them in a pot of ice water for 5min. While the eggs are in the water, gently use a spoon to tap on the egg shells to make them easier to peel.

4. Peel the eggs and place them in the marinade, making sure they are completely covered. Refrigerate overnight. The eggs can keep for up to 3 days. Halve each egg before serving.

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