Instant Pot Soft-Boiled Ramen Eggs Recipe

Method

• 1)

  The Instant Pot should be completely cool before cooking eggs. Add 1 Cup of water to the pot – please measure it out because the water amount will effect the cooking time. Place the trivet that came with the Instant Pot into the bottom of the pot and stack the eggs on top of it or you can use an egg rack (do not use a basket). Seal the lid and choose Low Pressure for 1 minute, when the time is up, wait 2 minutes before switching the knob to venting – any delay can over cook the eggs, so it’s a good idea to set a timer. Once the pin drops, open the lid and place the eggs into a large bowl filled with ice water for 2 minutes then carefully peel the eggs.

  *Soft Boiled Eggs can be finicky to get right, different models, elevation level of your location, egg size can all change the cooking time. Try experimenting with 1 egg first to see if it works, you can increase or decrease the NPR / delay from releasing pressure to get the yolk exactly how you want it (ex. 1 Min Low Pressure with 2 Min 30 Sec NPR).

• 2)

  In a bowl, combine ¼ Cup Japanese Soy Sauce, 3 Tablespoons Mirin, ½ Cup Water and chopped Green Onions. Place the eggs into a large ziplock bag or a tupperware container, add the soy sauce marinade, seal and refrigerate for 6 hours or overnight. Move the eggs around half way through so they get marinated evenly.  When ready to serve, you can put them into simmering hot water for about 30 seconds to warm them up. Enjoy!

  *If you made my Chashu Recipe, you can use the leftover cooking liquid from that recipe as the marinade for these eggs.