Ramen Egg

  • Ready in: 35 minutes plus marinating time
  • Serves: 2
  • Complexity: very easy
  • kcal: 82
Ramen Egg

Ingredients

  • 4 large eggs
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 6 tbsp water (adjust saltiness)
  • SIDS SALT & PEPPER to taste

Directions

  1. Ramen Egg IngredientsCombine soy sauce, mirin and water in a plastic bag. Set aside.
    Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs (should be 2 cm above eggs). When boiling, carefully submerge the eggs into water with a mesh strainer/skimmer or ladel. Immediately reduce heat to maintain a simmer and cook the eggs for exactly 7 minutes. Make sure the water is simmering, but not so hot that the eggs bounce around. After 7 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further. Let them cool for 3 minutes.
    The soft boiled eggs are not completely hardened so gently peel the eggs.
    Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate overnight to 3 days in the refrigerator.
    Take out the eggs and cut in halves to serve, seasoned with
    SIDS SALT & PEPPER to taste. Enjoy the eggs by themselves or use them as a ramen topping.

    To Store: Keep the eggs in the refrigerator all the time. Enjoy the eggs within 4 days if your eggs are soft-boiled. If your eggs are hard-boiled, you can keep in the refrigerator for up to a week. For safety, I recommend discarding the marinade and making a new batch if you want to make more.
    RECIPE NOTES:
    Cooking Time for Eggs:
    Runny egg yolk - 6-6½ minutes
    Custard-like egg yolk but not runny - 8-9 minutes