Ramen Eggs (Soy Sauce Marinated Eggs)
Add Ramen Eggs to spice up any dish, such as on top of your ramen, salad, or rice. You can also enjoy them on their own as a snack. Make them in bulk, to keep in the fridge for up to 5 days.
- Prep Time:
- 5 min
- Wait Time:
- 3 hours
- Cook Time:
- 25 min
- 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
In a large bowl, mix soy sauce, mirin, and dashi stock or water.
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.
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.
After 7 minutes, add the eggs into an ice bath and let them rest for at least 3 minutes.
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.
Add the eggs into the marinade and let it rest for at least 3 hours or overnight.
Use eggs to top any ramen or rice dish you like.