Ramen Eggs | Bakereeve

These ramen eggs are so easy to make, and so delicious! After leaving the ramen eggs in a simple marinade, you get a jammy, unami, custardy yolk center which is perfect on noodles, a bowl of white rice, or even on toast!

Recipe

Servings: Makes for 5 eggs

Prep Time: 20 mins / Marinate Time: Overnight or > 12 hours

Ingredients

5 eggs
5 tbsp of dark soy sauce (additional 1 tbsp with each egg)
120ml of water (enough water to cover the eggs)
5 tsp of sugar (additional 1 tsp with each additional egg)
2 tbsp of mirin (optional)

Prep the eggs

Use room temperature eggs for best results. If the eggs were in the fridge, simply leave them in warm water till brought to room temperature.
Bring a pot of water to boil. Ensure the pot is big enough to fit all the eggs.
- Tip: Add a tsp of salt & vinegar to the water, which helps to make egg shells easier to peel.
Lower the eggs gently into the pot of boiling water. Start the timer for 6 minutes once the first egg has been lowered into the pot.
- Tip: Add the eggs one at a time, to prevent the eggs from cracking.
Once the timer is up after 6 minutes, remove the eggs and immediately transfer the eggs into an ice bath for 5-10 minutes until the eggs are brought back to room temperature.
- Tip: Ensure that the ice bath is icy cold to shock the eggs and immediately cool them completely stops any further cooking.
Tap the eggs on a counter and carefully peel off the shells from the eggs.

Prep the marinade

Mix soy sauce, sugar, water and mirin together. Stir and mix well.
- Tip: Feel free to add in additional spices to flavour the marinate! Like chopped red chili, garlic, sesame seeds etc.
Pour the marinade into a ziploc bag or container.
Let the eggs marinate in the sauce overnight or at least 12 hours.
- Tip: You can reuse the marinade for the next batch of eggs, but do not keep the marinade for more than 2 weeks.

Consume the marinated eggs within 3-4 days!