Ingredients
1.2kg Pork Soup (From boiling pork bones)
750g Japanese Shoyu
300g Brown Sugar
60g Japanese Leek
60g Garlic
30g Ginger

Step 1
Melt the brown sugar in the pork soup.
Add Shoyu, leek, garlic and ginger.
Boil the braising sauce for 1 hr in slow fire.

Step 2.
Pour the braising sauce into a strainer to separate the ingredients from the liquid. Discard the ingredients.

Step 3
Cool the sauce to 40-Degree Celsius. Place the cooked egg into the liquid for 2 hours.

Step 4
Cut egg into halves and serve with your ramen!

One of the most common questions we get from our customers is "How you made the Tamago (eggs) so soft?" The secret lies with the cooking time, of course.

The eggs we used are from a special breed of chicken which are fed with corn. That is the reason why the yolk appears to be orange instead of yellow. Carrefour sells a particular brand of eggs called 'Farmers Brown'. They are air-flown from NZ. The yolk of these eggs are orange in colour.

The timing required to cook the eggs varies from the size of the egg so it is difficult to give you a specific timing here. The key to consistency in cooking time is to ensure that the water is boiling, the number eggs cooked per run is the same, and the temperature of the eggs before cooking is the same. Use a thumbtack to poke a hole at the base of the egg. The hole will prevent the egg from breaking up when it is inserted into the boiling water.

Once the egg is cooked (6.30mins to 7.45mins, depending on size), soak the eggs in a pot of ice water for about 10mins. After that, the egg is ready to be de-shelled. Add a little vinegar to the ice water to soft the shell. That will make the de-shelling easier.

The key to ensuring the egg white not sticking to the shell of the egg is to buy eggs that are 3 - 4 days old. Eggs that are very fresh tend to have their egg whites sticking to the shell after cooking.

Happy cooking. I will share with you a simple-to-make braising sauce for the eggs.