I love how making one new recipe can lead you to learn even more new recipes. As I was making the Beef and Shrimp Udon Soup recipe, they suggested topping it with ramen eggs. Had I ever made ramen eggs before? No. I’ve made several different kinds of egg dishes but preparing them this way would be a new experience for me. It’s always a good day to try something different!
After much searching online, I found a few recipes that seemed simple enough to use and I combined tips from all of them. This includes information provided by Drive Me Hungry, Food Network, and Just One Cookbook. This recipe is easy and you can decide how long you want to marinate the eggs (up to two days) to enhance their flavor.
Ramen Eggs
Ingredients
6 eggs
1 Tbsp Vinegar – for easy peeling
Ramen Egg Marinade
½ cup water or stock
5 Tbsps Soy Sauce
4 Tbsps Mirin- For a non-alcohol substitute, use water or stock with a pinch of sugar and a few drops of vinegar. Otherwise replace with half sake and half water, with a pinch of sugar.
2 tsps Dark Soy Sauce (Optional, if you want a deeper colour)
Instructions
Eggs should be left on the counter for 30 minutes before boiling. While doing recipe research, I read various opinions on whether the eggs should be at room temperature or straight from the refrigerator. Since this is the first time that I am making them, I’m unsure as to what provides the best result- but I will keep you updated after further experimentation!
Bring a large pot (large enough to hold eggs in a single layer- this is important) of water to a boil and then add vinegar for easy peeling. If you don’t have time later to marinate the eggs, boil your egg in salted water to impart extra savory flavor and other benefits.
Gently lower each egg into the pot. Stir in one direction for the first 30 seconds (or up to 4 minutes) for an even cross-section. Set a timer for 6 minutes for room-temperature eggs or 7 minutes for cold eggs from the refrigerator. Start setting the timer from the moment the first egg is submerged in the boiling water. It takes less than a minute to submerge all of the eggs.
After the timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell and carefully peel by inserting a spoon between the egg and shell. I was out of vinegar and had knicked mine so they weren’t too visually appealing, but practice makes perfect!
Place a ziplock plastic bag in a bowl for stabilization. Add the water/stock, soy sauce, mirin, and optional dark soy sauce to the bag. Gently place the eggs inside and squeeze the air out of the bag to ensure the eggs are covered in the marinade. Add more water or stock if needed. Twist and clip the bag closed. This allows for a smaller amount of marinade to cover the eggs without extra waste.
Ramen eggs can be used 1 hour after marinating but can be marinated/stored in the fridge for up to 3 days. However, I would try to use them within 2 days. After this, they may become overly salty. Throughout the marinating process, change the eggs’ position regularly. This will help to ensure that they are evenly marinated.
Cut the eggs lengthwise with a wet knife and wipe the knife clean and re-moisten between eggs. You may also use an egg slicer or a piece of thin sewing thread pulled taut.
Place on top of ramen noodles or rice bowls. Enjoy!
Related:
Healthy One Pot Baked Eggs Recipe
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