Ramen Eggs
By Tiffy Cooks
FOUR Ingredients ONLY Ramen Eggs is perfect for any time of the day! Yolky Ramen Egg marinated in soy sauce is super easy to make at home and insanely delicious. Add a Ramen Egg on top of rice, noodle, salad, toast, or even have it own a snack. You can bulk make these eggs, which can last in the fridge for up to 5 days.
Ingredients
Instructions
- In a large bowl, mix soy sauce, mirin, and dashi stock or water.
- To prepare the eggs, add 3 tbsp of vinegar to a pot of water, bring it to a simmer.
- Once the water is simmering (not boiling), gently add in the eggs, 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.
Video
Notes
The key to perfectly peeled Ramen eggs is to add vinegar and salt to the water before boiling. This extra step will help break down the shells, which will help them peel easier. Also, make sure to let the eggs rest in ICE COLD water for at least 3 minutes. It stops the eggs from overcooking, but it also helps the shells peel easier as well.
Nutrition
Calories: 199kcalCarbohydrates: 15gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 327mgSodium: 2165mgPotassium: 236mgFiber: 0.2gSugar: 8gVitamin A: 478IUCalcium: 74mgIron: 2mg
