Ramen Eggs Recipe

Eggs: The main ingredient, providing the base for the marinated eggs.

Soy sauce: Adds a rich, salty flavor to the marinade.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Water: Used to dilute the marinade and ensure the eggs are fully submerged.

To achieve perfectly soft-boiled eggs, make sure to start with room temperature eggs. This helps in cooking them evenly. When boiling, gently lower the eggs into the water using a slotted spoon to prevent cracking. After boiling, the ice bath is crucial as it stops the cooking process immediately, ensuring the yolks remain creamy. When peeling, roll the eggs gently on a flat surface to create small cracks all over the shell, making it easier to remove without damaging the egg whites. For the marinade, using a plastic bag ensures that the eggs are fully submerged and evenly coated, resulting in a more consistent flavor.

• eggs - Substitute with tofu: For a vegan option, firm tofu can be marinated and used in place of eggs. It absorbs flavors well and provides a similar texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and gluten-free alternative that offers a slightly sweeter taste.

• mirin - Substitute with sake and sugar: Combine sake and a small amount of sugar to mimic the sweetness and acidity of mirin.

• mirin - Substitute with rice vinegar and sugar: Mix rice vinegar with sugar to achieve a similar sweet and tangy flavor profile.

• water - Substitute with vegetable broth: Using vegetable broth can add extra depth of flavor to the marinade.

• Once your ramen eggs have marinated to perfection, gently remove them from the marinade and pat them dry with a paper towel.
• Place the eggs in an airtight container, ensuring they are not crowded to avoid any damage to their delicate exterior.
• Store the container in the refrigerator. Your ramen eggs will stay fresh for up to 3-4 days, making them a convenient and delicious addition to your meals throughout the week.
• If you wish to freeze the eggs, wrap each one individually in plastic wrap to prevent freezer burn and maintain their texture.
• Place the wrapped eggs in a freezer-safe bag or container, ensuring to remove as much air as possible before sealing.
• Label the container with the date to keep track of their freshness. Frozen ramen eggs can be stored for up to 1 month.
• When ready to use, thaw the eggs in the refrigerator overnight. Avoid microwaving as it can alter the texture and flavor.
• For a quick thaw, place the wrapped eggs in a bowl of cold water for about 30 minutes, ensuring they are fully submerged.
• Once thawed, enjoy your ramen eggs in your favorite ramen soup, as a topping for salads, or as a savory snack on their own.

• Place the eggs in a bowl of warm water for about 5 minutes. This gentle method ensures the eggs warm up without overcooking.
• Use a sous vide machine set to 140°F (60°C) and immerse the eggs for 10 minutes. This method maintains the perfect texture of the eggs.
• Heat a pot of water to a gentle simmer, then turn off the heat. Place the eggs in the water for 3-4 minutes. This method is quick and effective.
• Microwave the eggs in a bowl of water for 1 minute on medium power. Be cautious and check frequently to avoid overcooking.
• If you prefer a more flavorful approach, warm the eggs in a small saucepan with some of the leftover marinade on low heat for 2-3 minutes. This method infuses additional flavor while reheating.

• Pot: Used to boil the eggs to the perfect consistency.

• Stove: Provides the heat source for boiling the eggs.

• Timer: Ensures the eggs are boiled for exactly 7 minutes.

• Ice bath: Cools the eggs quickly to stop the cooking process and make peeling easier.

• Bowl: Holds the soy sauce, mirin, and water mixture for the marinade.

• Plastic bag: Contains the eggs and marinade, ensuring they are fully submerged and evenly marinated.

• Refrigerator: Keeps the eggs at a safe temperature while they marinate for at least 4 hours or overnight.

• Spoon: Helps to transfer the eggs gently into the ice bath.

• Peeler: Assists in peeling the eggs smoothly without damaging them.

Prepare the marinade in advance: Mix soy sauce, mirin, and water the night before to save time on the day you make the ramen eggs.

Use an egg timer: Boil the eggs perfectly by using an egg timer to ensure they are cooked for exactly 7 minutes.

Peel eggs under running water: This helps remove the shell more easily and quickly.

Marinate in a container: Instead of a plastic bag, use a container to avoid spills and make it easier to handle.