俊宝自小受妈妈影响，也很喜欢吃卤蛋和溏心蛋，我们家附近有一家拉面馆，冬天我懒得做饭时经常带着宝宝去吃拉面，俊宝能吃小半碗的拉面再加半颗溏心蛋，母子俩一碗拉面再加一颗溏心蛋就是一顿饭了。
这蛋我想自己在家做很久了，这周工作不忙，在家实验了两次，做出很满意的溏心蛋。昨晚给俊宝当晚饭，他说很牙米哦！
When I have egg in whole, I love my egg yolk runny, be it fried or boiled. It is no doubt that this Japanese soft boiled egg that normally accompanying ramen could have my fancy from the day we met, I liked it so much that I will go for Ramen just for the egg!
My son AS probably get it from me, he too, loves soft boiled egg, whenever I don't feel like cooking, especially in winter time，I will pick him up from the daycare and go straight to a nearby ramen store and shared a good bowl of ramen with him, with one extra Ajitsuke Tamago.
Talking about that ramen store, it is currently closed for renovation, I am really hopeful that they will make it in time to re-open in winter so that I can have my hearty bowl of ramen again!
材料：
Ingredients：
6 eggs（refrigerated）
4 tbsp light soy sauce
3 tbsp mirin
12 tbsp drinking water
My son AS probably get it from me, he too, loves soft boiled egg, whenever I don't feel like cooking, especially in winter time，I will pick him up from the daycare and go straight to a nearby ramen store and shared a good bowl of ramen with him, with one extra Ajitsuke Tamago.
Talking about that ramen store, it is currently closed for renovation, I am really hopeful that they will make it in time to re-open in winter so that I can have my hearty bowl of ramen again!
材料：
6 颗鸡蛋 （冰箱冷藏）
4 大勺 生抽/酱油
3 大勺 味淋 mirin
12 大勺 饮用水
6 eggs（refrigerated）
4 tbsp light soy sauce
3 tbsp mirin
12 tbsp drinking water
1. 首先准备卤汁（如果家里有老卤的话，直接煮滚冷却即可），我用味淋，酱油和水制作了简易卤汁, 把所有材料混合在一口比较深的容器即可. 另外准备一盆冰水。
2. 煮滚一大锅水，我用了 1.5 公升的水。大滚之后转小火，用一个汤勺缓缓地把鸡蛋一只一只地放到锅里，转大火，不加盖煮六分钟 （如果鸡蛋是室温的话，煮5分钟）。熄火等30秒，快速取出泡到冰水里。
3. 小心地剥去鸡蛋壳，这个时候鸡蛋还是软软的，所以要小心一些别弄破了。
4. 把鸡蛋泡到卤水里，用个小碗或小盘覆盖在鸡蛋上，然后再加盖，这样能够确保鸡蛋整颗的都泡到卤汁里。24个小时后即可取出食用。
注：食用前不要再加热哦！不然就前功尽弃了，溏心蛋就不再溏心啦！
1. Combine mirin, soy sauce and water in a deep dish with cover, this will be our simple marinades. If you have the Chinese style master sauce (Lao Lu/Lou Shui/老卤），you can use that as your cold marinates, just remember not to use it hot or warm, the marinates should be cold, we do not want the eggs cook further in marinates.
2. Bring 1.5 litres of water to boil, turn the heat down, using a slotted spoon/strainer or ladle, slowly and gently lower the eggs into pot, once all of the eggs are in, turn the heat to high and cook without lid for exactly 6 minutes (5 for room temperature eggs). Switch off the fire, wait for 30 seconds and quickly scoop out the eggs and submerged in ice bath, wait for 6 more minutes.
3. Carefully peel off the egg shells, the eggs are still soft at this point so you do want to work gently and carefully.
4. Place all shelled eggs into marinates and using a plate or sauce plate which is smaller than the dish but big enough to cover all the eggs, invert the plate to hold all the eggs down in marinates, this is to make sure all eggs are immerse in the liquid.
5. The eggs will be ready after 24 hours.
Note：Do not heat up the egg before serving, else our soft boiled egg will turn into hard boiled eggs!
2. Bring 1.5 litres of water to boil, turn the heat down, using a slotted spoon/strainer or ladle, slowly and gently lower the eggs into pot, once all of the eggs are in, turn the heat to high and cook without lid for exactly 6 minutes (5 for room temperature eggs). Switch off the fire, wait for 30 seconds and quickly scoop out the eggs and submerged in ice bath, wait for 6 more minutes.
3. Carefully peel off the egg shells, the eggs are still soft at this point so you do want to work gently and carefully.
4. Place all shelled eggs into marinates and using a plate or sauce plate which is smaller than the dish but big enough to cover all the eggs, invert the plate to hold all the eggs down in marinates, this is to make sure all eggs are immerse in the liquid.
5. The eggs will be ready after 24 hours.
Note：Do not heat up the egg before serving, else our soft boiled egg will turn into hard boiled eggs!
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