Ramen Eggs

Ingredients

• 6 Large eggs (Use refrigerated eggs if possible.)
• 6 cup Water (For boiling the eggs.)
• 2 tbsp Vinegar (Add to the egg-boiling water.)
• 0.25 cup Soy sauce
• 0.25 cup Mirin
• 0.25 cup Water (For the marinade.)
• 2 tbsp Brown sugar

Steps

1. 1

   Bring 6 cups of water and the vinegar to a full boil in a saucepan large enough to hold the eggs in a single layer.

2. 2

   Carefully lower the six eggs into the boiling water. Cook for exactly 6 1/2 minutes to produce soft, jammy yolks; maintain a steady boil without allowing the eggs to collide forcefully with the pan.

3. 3

   Immediately transfer the cooked eggs to an ice bath. Chill them until completely cooled, about 5 minutes, so the cooking stops and the shells loosen.

4. 4

   Tap each egg gently with a spoon to crack the shell all over, then peel away the shell. Rinse off any small shell fragments and pat the eggs dry.

5. 5

   Combine the soy sauce, mirin, 1/4 cup water, and brown sugar in a container or resealable bag. Mix until the brown sugar is as evenly dispersed as possible.

6. 6

   Place the peeled eggs in the marinade and turn them gently so they are coated. Seal or cover the container and refrigerate overnight, turning the eggs once or twice if they are not fully submerged.

7. 7

   Remove the eggs from the marinade, slice them in half, and serve as a ramen topping or alongside another noodle dish.

Notes

The stated overnight marination time is included in the total time. Keep the eggs refrigerated while marinating and use them within about 3 days for best quality.

Nutrition per serving

• topping
• breakfast
• soft-boiled
• marinated
• East Asian
• ramen
• make-ahead