Best Nonas Soy Sauce Eggs Ramen Eggs Recipes

SOY-MARINATED RAMEN EGGS

Steps:

• Carefully prick the large end of the eggs with a needle or an egg piercer. This will allow the air to escape the shell to give you a smooth, rounded end to your egg.
• Bring plenty of water to boil and add 1 tBsp white vinegar. This will help make the eggs easier to peel, which is crucial to a perfect 'aesthetical' marinated egg. The marinade will cling to any imperfections in the egg otherwise, making them obvious.
• Carefully dip the eggs in the boiling water and boil for exactly 6 minutes. Timing is critical to keep a slightly runny yolk.*

NONA'S SOY SAUCE EGGS - RAMEN EGGS

Steps:

• Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.
• As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.
• Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.
• Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.
• Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.

SOY SAUCE EGGS

Steps:

• 1) Medium boil eggs: bring a pot of water up to a rolling boil. Gently place 6 eggs into boiling water and set time for 7 minutes and 30 seconds. Prepare ice bath for eggs. When time goes off, use large spoon/ladle to place eggs into ice bath. Let eggs cool down for however long you need to in order to be able to peel the eggs. This can be done ahead of time.
• 2) In a medium bowl or tupperware, pour in soy sauce, mirin, rice vinegar, and water if you need it. Mix thoroughly.
• 3) Place peeled eggs into the marinade. The eggs should be completely submerged. If there are white bits peaking out, no worries. Those eggs will just need to be rotated through out the 2 hour time frame that we will let these sit in the soy sauce mixture.
• 4) Check on the eggs every 30-minutes to check on the coloring of the egg whites. Rotate the eggs that are sticking out a bit if you want even coloring.
• 5) Take the eggs out of the soy sauce mixture once they reach the coloring you want. In my experience, the darker the egg white, the more the soy sauce mixture has penetrated the egg. You do not want it to penetrate too much in order to maintain the integrity of your medium boil. Some recipes for soy sauce eggs will tell you do let them sit overnight, but you would need to use a very very VERY light soy sauce.
• 6) When the eggs are to your satisfaction - I like to leave mine in for two hours, rotating my eggs at the top every 30 minutes - take out the egg and serve! These are good in the fridge for up to 5 days. You can reuse the soy sauce mixture a few times as long as there are not any egg bits in it. If you need a snack or an appetizer, serve the eggs cut in half with a sprinkle of Vietnamese fried onions or the fried shallots you can get at Trader Joe's (kind of like French's Fried Onions but thinner) and some chopped scallions.

SOBA NOODLES WITH CHICKEN AND SNAP PEAS

Steps:

• Bring a large saucepan of water to a boil. Meanwhile, mix the vinegar, 1 tablespoon honey and 1 teaspoon salt in a small bowl. Add the daikon and press into the mixture to submerge as much as possible. Let stand until ready to serve, mixing occasionally.
• Add 1/4 cup salt to the boiling water. Add the snap peas and cook just until bright green and tender, about 30 seconds to 1 minute. Using a spider or slotted spoon, transfer to a colander and immediately rinse under cold water until cool. Drain well.
• Add the noodles to the boiling water. Cook, stirring occasionally, until just tender, 4 to 8 minutes. Drain, rinse under cold water until cool and drain again.
• While the noodles cook, whisk the soy sauce, sesame oil, red-pepper flakes and remaining 2 tablespoons honey in a large bowl. Add the chicken, soba and snap peas and toss until evenly coated. Season to taste with salt.
• Divide among bowls. Drain the daikon pickles and arrange on top, then garnish with the scallions, sesame seeds and additional red-pepper flakes.