Ramen eggs are the perfect accompaniment to ramen. Real ramen, or even that pack o’ saltiness if that’s what floats your boat. Ramen eggs are soft boiled eggs that are pealed and marinated in some deliciousness. Ramen shops all have their own secrete ingredients but most everyone starts the same, some mirin (Sweet rice wine for cooking) and some soy sauce. I like to add some ginger, garlic, spring onions, and a sliced chili to my marinade to really give it a zing. unfortunately I didn’t have those in the fridge at midnight when I made these so I settled for ground ginger, garlic powder, mirin and soy sauce.
2 large Eggs (keep in the fridge until you submerge them).
1/4 cup Soy Sauce.
13 Tbls Mirin.
Fresh ginger (Thumb size sliced thin if you are up for it, otherwise rough chopped).
3 Garlic Cloves Sliced.
2-3 Spring Onions rough chopped.
1 Gallon zip top bag
- Take the zip top bag and place it in a cup or bowl that will keep it upright.
- pour in the mirin and soy sauce. Chop or slice other ingredients and drop them in as well. this will let the flavors mix while the eggs cook.
- Set a Pan of water to boil, use enough water to cover the eggs.
- Once the water is boiling remove the eggs from the fridge and place them into the water with a spider strainer, slotted spoon, whatever you have that will allow you to gently lower the eggs in.
- Reduce the heat on you stove to a simmer. Make sure the eggs aren’t getting beat to death by bubbles in the water. if they are moving about you should lower the temp.
- Simmer for no more than 7 minutes, 8 if you “must” have a firmer yolk.
- Once the cook time is done, place directly into an ice bath
- Once completely cooled peel the eggs and place into the waiting zip top bag.
- Let the eggs marinate anywhere from 10 minutes to overnight (overnight makes them way more tasty)
- Lastly slice the eggs and top you favorite ramen… please not top ramen…