Ramen Eggs (Soy Sauce Marinated Eggs)
Ingredients
- 8 eggs
- ½ cup (125 mL) of mirin
- ½ cup (125 mL) of soy sauce
- 1 cup (250 mL) of dashi stock or water
- 3 tbsp (45 mL) of vinegar
Instructions
- Step 1
In a large bowl, mix soy sauce, mirin, and dashi stock or water.
- Step 2
To prepare the eggs, add 3 tbsp (45 mL) of vinegar to a pot of water, turn heat to medium, and bring it to a simmer.
- Step 3
Once the water is simmering, gently add in the eggs, and set the timer to 7 minutes for the perfect yolky egg. If you prefer your egg yolks more cooked, cook them for another 1-2 minutes.
- Step 4
After 7 minutes, add the eggs into an ice bath and let them rest for at least 3 minutes.
- Step 5
To help the peeling process, crack the front and back of the eggshell using a pointy teaspoon. Using the tip, slide the teaspoon into the layer between the egg and the shell, and peel off the shell.
- Step 6
Add the eggs into the marinade and let it rest for at least 3 hours or overnight.
- Step 7
Use eggs to top any ramen or rice dish you like.
Nutrition Facts
Per serving | |
---|---|
Calories | 0 |
Fat | 0 g |
Saturated Fat | 0 g |
Trans Fat | 0 g |
Carbohydrate | 0 g |
Fibre | 0 g |
Sugars | 0 g |
Protein | 0 g |
Sodium | 0 mg |