Ramen Eggs

Because even eggs deserve their moment of umami glory.

You deserve more than hard boiled eggs in your instant ramen.

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Ramen Eggs

Because even eggs deserve their moment of umami glory.

Prep Time - 3 minutes

Cook Time - 7 minutes (But they have to marinate for at least 8 hours)

Serves 2 people

Ingredients

• Eggs (4)

• Soy Sauce (¼ cup)

• Mirin (¼ cup)

• Sake (¼ cup)

• Sesame Oil (2 tbsp)

• Sugar (2 tbsp)

• Water (to cover)

Preparation

1. Prepare the Eggs:

   • Take eggs out of the fridge to bring them to room temperature. This helps prevent cracking when placed in hot water.

2. Boil the Eggs:

   • Bring a large pot of water to a boil (use approximately 2 cups of water per egg).

   • Carefully place the eggs into the boiling water. (Pro Tip: Use a strainer basket to prevent the eggs from bouncing and cracking.)

   • Boil for 6:30 to 7 minutes. Adjust time slightly for egg size or elevation.

3. Ice Bath:

   • Once the eggs are done, carefully transfer them to an ice bath to cool completely.

4. Prepare the Marinade:

   • In a container, combine soy sauce, mirin, sake, sesame oil, and sugar. Shake the container well to mix (ensure it’s sealed tightly to avoid spills).

5. Peel and Marinate:

   • Peel the cooled eggs carefully and rinse them.

   • Place the peeled eggs into the marinade. Add enough water to the container to fully submerge the eggs.

   • Lay a paper towel over the eggs to keep the tops submerged in the marinade.

6. Refrigerate:

   • Cover the container and refrigerate for at least 8 hours. For the best flavor, marinate for 24 hours.

7. Storage Tips:

   • If storing longer than 2 days, remove the eggs from the marinade, rinse them, and place in an airtight container. Consume within 5 days.