Description
Ramen eggs are very easy to make. Just boil, peel and marinade, then you got yourself something that will beautifully complement any rice, broth or noodle dish!
Ingredients
- ¾ cups Water
- ¾ cups Mirin
- ¾ cups Soy Sauce
- 3 pieces Dried Chiles, Split In Half
- 3 Tablespoons Honey
- 6 whole Large Eggs At Room Tempurature
Preparation
Put the water, mirin, soy sauce, chiles and honey on a pot or pan, then bring to a boil. As soon as the marinade starts boiling, turn heat off and set aside.
Get a big bowl of water and fill it with at least 2 big handfuls of ice.
Put plenty of water in a pot, bring to a boil, then turn heat down to gently simmer the water. Slowly submerge the eggs into simmering water using a large spoon. As soon as you put your eggs in the water, start timing: a soft boiled egg will take about 5 minutes, medium boiled eggs will take about 6 ½ minutes and hard-boiled eggs will take about 8 ½ minutes.
For the first few minutes of simmering, gently stir eggs in the pot about 2 to 3 times. This will help the yolk stay in the middle of the white.
Transfer eggs to ice bath, leave for a minute or two, then crack and peel them. Crack eggs all over before you start peeling them. Use the water in the ice bath to rinse the eggs as you peel, it’ll make the process much easier.
Once the soy marinade has cooled down (you can put it in the fridge covered to speed up the process), put eggs and marinade in a resealable bag, making sure the eggs are fully coated and air is expelled out of the bag/s before you close them.
Leave eggs to marinate in the fridge overnight. Serve them with any dish you want—fried rice, noodles, broth, etc.
