Recipes

Ramen Eggs (Soy Sauce Marinated Eggs)

These soy-marinated eggs are a great addition to your cooking. With minimal prep time, they're perfect for adding a touch of umami to a wide range of dishes, or they can be enjoyed as a snack. Quick to prepare, they store well in the fridge, making them a convenient protein-rich ingredient to elevate your meals throughout the week.
Serves 4
Prep Time 5 min
Cook Time 25 min
Print Recipe

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.

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