MARINATED EGG FOR RAMEN

Marinated Egg for Ramen image

Provided by Carolyn M.

Time 12h30m

Yield 2 serving(s)

Number Of Ingredients 6

Steps:

Combine water, rice wine, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
Bring 1 quart of water to a boil in a medium saucepan over high heat. Carefully lower eggs into water with a slotted spoon. Reduce heat to maintain a bare simmer.
Cook for exactly 7 minutes and 30 seconds. Drain hot water and transfer eggs to a bowl filled with ice water.
Cool for 3 minutes and then carefully peel eggs (the whites will be quite delicate).
Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating.
Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.
Cover and refrigerate at least 4 hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days.

Nutrition Facts : Calories 268.5, Fat 7.1, SaturatedFat 2.3, Cholesterol 279, Sodium 292.4, Carbohydrate 28.9, Sugar 26, Protein 9.6