RAMEN EGGS AKA SOY SAUCE EGGS

Ramen Eggs aka Soy Sauce Eggs image

Provided by Sylvia Waldsmith

Time 3h10m

Number Of Ingredients 7

6 large eggs, cold from the refrigerator
6 Tbsp warm water
2 Tbsp sugar
2 Tbsp rice vinegar
3/4 c soy sauce
2 scallions, white and green parts, thinly sliced
ice bath in a medium bowl

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.