MyJikoni
Sign in
← Back
Cook
Ramen Eggs

Ramen Eggs

BreakfastAsianVegetarianDairy-FreeNut-FreeMedium20 min work · 2.3 h total4

Submitted by Sanjay Patel

Source: www.theflavorbender.com

Ingredients

4 servings
  • 4 - 5 large eggs (2 oz / 57 g in weight (plus more in case any of the eggs crack!))
  • ¾ cup mirin (or Aji mirin)
  • ¼ cup regular soy sauce
  • ¼ cup dark soy sauce
  • ½ cup water
  • ½ tsp cayenne pepper
  • 2 cloves of garlic, or 1 inch piece of ginger (sliced )
  • 1 star anise

Instructions

  1. 1.
    Fill a large pot with water.
  2. 2.
    Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and for the water level to be about 1 inch above the eggs.
  3. 3.
    Add some salt or a little vinegar to the water (this is to prevent the egg whites from leaking out if there are any small cracks while the eggs are cooking).
  4. 4.
    Bring the water to a boil over high heat with the lid on.
  5. 5.
    Then lower the heat to medium or medium high, so that the water is still bubbling but not at a rolling boil (the eggs are more likely to crack at a rolling boil).
  6. 6.
    Gently lower each egg into the water. (If any eggs crack while being lowered into the water, I would use them to make omelet or scrambled eggs instead!).
  7. 7.
    As soon as you've lowered all the eggs into the water, place the lid back on, and immediately set the timer as follows to cook the eggs to your preference.5 ½ minutes for set, but soft egg whites, and runny egg yolks - these eggs are very delicate.6 minutes for a set white, but runny egg yolk. 6 ½ minutes for a set white, a jammy/runny egg yolk (as seen in the pictures in this post).
  8. 8.
    This is my favorite. 7 minutes for a set white, and a half set egg yolk.
  9. 9.
    While the eggs are cooking, set up an ice bath for the eggs, or a bowl full of cold tap water in the sink (where the water can be kept running).
  10. 10.
    When the time is up, remove the eggs and immediately place them in a bowl with cold running water for at least 2 - 3 minutes, OR place them in the ice bath for a few minutes.
  11. 11.
    Carefully peel the eggs by gently tapping them on a hard surface to create little cracks all over the surface. (The eggs cooked for 5 ½ minutes will be trickier to peel than those cooked for 7 minutes.)
  12. 12.
    Once peeled, place the eggs in the (cooled) marinade.
  13. 13.
    For those eggs cooked for 5 ½ minutes, put the marinade into a bowl where the eggs can be placed along the bottom in one layer.
  14. 14.
    Let the eggs marinate for at least for 2 hours, or 8 - 12 hours for best results, or even up to 24 hours.
  15. 15.
    Remove the eggs from the marinade and place them in a separate air-tight container.
  16. 16.
    These can be stored in the fridge for up to 5 days.
  17. 17.
    Keep the rest of the marinade in an air-tight container in the fridge.
  18. 18.
    This can be re-used for up to 3 weeks.
  19. 19.
    Place the marinade ingredients (except water) in a tall container with an air-tight lid.
  20. 20.
    Whisk to combine (if you added sugar, make sure the sugar is completely dissolved).
  21. 21.
    The basic marinade is now ready.
  22. 22.
    If you want to infuse the marinade with more flavor, place it in a small saucepan, along with ¼ cup of water.
  23. 23.
    Add chili, or garlic, or ginger, or star anise (or all), and bring the marinade to a simmer.
  24. 24.
    As soon as the sauce starts to simmer, remove it from the heat and let it cool to room temperature.
  25. 25.
    Put the infused marinade in a tall air-tight container, along with the cooked eggs to marinate, as described above.
  26. 26.
    Add up to ½ cup of water to the marinade if you will be marinating the eggs for longer than 6 hours (in the fridge).