Ramen Eggs with Soy Marinade (Print Version)
Soft-boiled eggs steeped in savory soy, mirin and sugar for a Japanese-style topping or snack.
# What You Need:
→ Eggs
01 - 4 large eggs
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/2 cup water
04 - 1/4 cup mirin
05 - 1 tablespoon sugar
# How to Make It:
01 - Bring a pot of water to a full rolling boil.
02 - Gently lower the eggs into the boiling water using a spoon. Boil for exactly 7 minutes to achieve slightly runny yolks.
03 - Prepare an ice bath in a bowl. Immediately transfer the cooked eggs to the ice bath and let cool for 5 minutes.
04 - Carefully peel away the eggshells while maintaining the egg shape.
05 - In a zip-top bag or small container, combine soy sauce, water, mirin, and sugar. Mix until the sugar completely dissolves.
06 - Place the peeled eggs into the marinade, ensuring they are completely submerged. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning occasionally for even coloring.
07 - Remove the eggs from the marinade, slice in half, and serve atop ramen noodles or enjoy as a standalone snack.
# Expert Hints:
01 -
- These eggs transform a simple bowl of noodles into something restaurant worthy
- The marinade keeps for weeks so you can always have eggs ready to go
- Theyre equally amazing eaten straight from the fridge as a midnight snack
02 -
- Dont marinate beyond 12 hours or the eggs will become unpleasantly salty
- The marinade can be reused once for another batch of eggs
- Room temperature eggs are less likely to crack when you lower them into boiling water
03 -
- Use a glass container for marinating so you can see the color developing
- If you cant find mirin, mix equal parts sake and sugar with a pinch more sweetness