Ramen Egg
Every bowl of ramen requires a nice marinated ramen egg. They couldn’t be easier to make. There really isn’t any wrong to how done you want the yolks in your egg. They can be cooked all the way through, or slightly runny. It is all about the marinade. Bring a pot of water to a boil. Drop in the eggs. Cover. Turn off the heat. For a runny yolk, let sit for 7 minutes. For more of a hard boiled yolk, let sit for 9 minutes. Shock in an ice bath, then peel the eggs. The eggs will marinate in a mix of soy sauce, mirin, sake, and white pepper for an absolute minimum of 4 hours. Letting your eggs marinate for at least a day will give the eggs a stronger flavor, which is really what you want. You can even marinate the eggs for up to 2 days. When ready to serve in your ramen, slice in half and place on top of your bowl.
Ingredients
- 4 large eggs
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- pinch white pepper
Instructions
- Bring a pot of water to a boil. Carefully drop in the eggs. Place a cover on the pot. Let sit for 7 minutes.
- Shock the eggs in an ice water bath. Let completely cool for 10 minutes.
- Mix together the soy sauce, mirin, sake, and white pepper.
- Peel the eggs. Marinate the eggs in a ziplock bag for 1 day. Casually flip the bag every few hours throughout the day.
