Best Ramen Eggs Aka Soy Sauce 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.*

RAMEN EGGS AKA SOY SAUCE EGGS

Steps:

• 1. Bring a pot of water (enough water that will cover the six eggs) to a full boil over medium high heat. Carefully add cold eggs to the water and cover.
• 2. While eggs boil, mix together water, sugar, vinegar, soy sauce and scallions in a medium bowl or quart size resealable bag. Set aside.
• 3. At the end of 6 minutes, 50 seconds (trust me), drain pot and place eggs in the ice bath. As soon as you can touch the eggs, peel them in the ice bath and place them in the soy sauce mixture. Place a plate on top to keep them fully submerged.
• 4. Place in refrigerator for 2 to 6 hours (the longer you let them it, the saltier they will be). The eggs will keep up to a month in a tightly sealed container (they won't last that long....you'll have eaten them and made another batch....or two.....or three!)
• 5. Serve halved or sliced, sprinkled with some fancy sea salt (or not so fancy kosher salt) and ground black pepper. Chop them up and place on a salad or a sandwich or serve with some crunchy toast! Serve on top of a bowl of chicken soup or ramen soup.

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.

RAMEN EGGS (AJITSUKE TAMAGO)

Steps:

• Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
• Meanwhile, bring a large pot of water to a low boil.
• Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
• Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
• While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
• Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
• Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
• Slice eggs in half when ready to use.