Asian recipes/ Dinner/ Lunch/ Side Dishes/ Snacks & Fingerfood/ Starters/ Vegetarian

Ramen Eggs

30 November 2020

I’ve seen Ramen Eggs come by in many recipes for ramen soups or rice bowls for example. If I had known how easy they were to make I would have made them much sooner and more often!

The below recipe is for up to 4 eggs. Start by boiling your eggs to how you like them, I like medium to soft boiled: set whites, soft yolks. Bring a pan of water to the boil, when boiling add the eggs in from the fridge. Boil for exactly 6.5 minutes on medium heat, simmering, no rolling water (make sure the water covers the eggs). When time is up transfer them to a bowl of ice water and let cool for 2 minutes, then peel.

In a bowl mix together the following ingredients: 2 tbsp light soy sauce, 2 tbsp mirin and water. If you plan to eat the eggs within a few hours, you can use 0-1 tbsp of water water (depending on how salty you prefer them). If you plan to eat them the next day it’s best to use more water otherwise they might get too salty, I used 3 tbsp.

Add the marinade ingredients in a small ziplock bag placed in a small bowl, this way you will need less of the marinade and won’t have to discard as much after using.

Place the peeled eggs in the ziplock bag and place the bowl with bag in the fridge until you want to eat them. They will keep for 4 days if soft boiled and up to a week if hard boiled. You can eat them just as they are as a snack or for example in a Ramen soup. Enjoy!

I got this recipe from @justonecookbook

Ramen Eggs

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Snack,side Japanese, Asian
By Saffron & Just One Cookbook Serves: 2-3 eggs
Cooking Time: 10 minutes Total Time: 10 minutes + marinating time

Ingredients

  • 2-4 eggs
  • 2 tbsp light soy sauce
  • 2 tbsp mirin
  • Water (see notes)

Instructions

Boiling the eggs (for soft - medium boiled eggs. Boil 8-10 minutes if you prefer harder boiled eggs):

1

Bring a pot of water to the boil.

2

Carefully add the eggs cold from the fridge and boil for exactly 6.5 minutes.

3

When done place in bowl filled with water and ice cubes for a minimum of 2 minutes.

4

To peel I like to crack the shell all over by tapping it on a plate or chopping board.

Marinating

5

In a bowl mix together the following ingredients: 2 tbsp light soy sauce, 2 tbsp mirin and water (see notes).

6

Add the marinade ingredients in a small ziplock bag placed in a small bowl, this way you will need less of the marinade and won’t have to discard as much after using.

7

Place the peeled eggs in the ziplock bag and place the bowl with bag in the fridge until you want to eat them.

8

They will keep for 4 days if soft boiled and up to a week if hard boiled.

9

You can eat them just as they are as a snack or for example in a Ramen soup. Enjoy!

Notes

If you plan to eat the eggs within a few hours, you can use 0-1 tbsp of water water (depending on how salty you prefer them). If you plan to eat them the next day it’s best to use more water otherwise they might get too salty, I used 3 tbsp.

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2 Comments

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