Ramen Eggs – Soy Sauce Marinated Eggs

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Ramen eggs are a type of soy sauce marinated egg that is popular in East Asia. The name ramen eggs come from the fact that ramen noodles are a popular food in East Asia. The dish is also known by other names, such as Soy Sauce Marinated Eggs, Japanese Soft Boiled Eggs, and Chinese Soy Sauce Eggs. Ramen eggs can be used in many different ways, including being eaten as a main dish or side dish, or added to ramen noodles. Finally, we will show you how to make your ramen eggs!

So where do Ramen Eggs or Soy Sauce Marinated Eggs come from?

It is said that the dish was created in China, but it has become popular in East Asia. The eggs are marinated in soy sauce, which gives them their distinctive flavor. Ramen eggs are a type of soft-boiled egg, which means they are cooked for a shorter amount of time than hard-boiled eggs. This results in a yolk that is firm but still has a soft center.

The eggs are then often simmered in a soy sauce-based broth to give them even more flavor. Once they are cooked, the ramen eggs are typically served with ramen noodles. However, they can also be eaten as a main dish or side dish on their own. Some people also like to add ramen eggs to their omelets!

Now that you know all about ramen eggs, it’s time to learn how to make them!

Ramen Eggs – Soy Sauce Marinated Eggs

The dish is also known by other names, such as Soy Sauce Marinated Eggs, Japanese Soft Boiled Eggs, and Chinese Soy Sauce Eggs. Ramen eggs can be used in many different ways, including being eaten as a main dish or side dish, or added to ramen noodles. I would like to share with you my family recipe for these delicious eggs.
Servings 4 servings
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins

Ingredients

  • 50 ml Mirin
  • 50 ml Light Soy Sauce
  • 100 ml Water
  • 3 slices Ginger
  • 1 Green onion cut into 5cm (Using the side of the knife crush the white part to release the flavour)
  • 1 tsp Whole Sichuan Peppercorns
  • 4 Medium Eggs – 58g to 60g (Room Temperature)

Instructions

  • In jug mix together the Mirin, Light Soy Sauce and Water. Set to one side for later.
    Add the mirin, the light soy sauce and the water
  • Ready a frying pan over a low heat. Add in the Sichuan Peppercorns and dry fry until you can smell the fragrance being released. Then add in the ginger and green onion, again fry until the fragrance is released.
    add the Peppercorn-whole, the ginger and the green onion
  • Pour the mixture from step 1 into the pan and bring to the boil. Once the sauce comes to the boil allow it to simmer for 5 minutes. Then pour to a jug and allow it to cool completely.
    boiled the sauce
  • Bring a pan of water to the boil. Very gently add the eggs to the water. The eggs need to be cooked for 6 minutes, during the first 1 to 2 minutes stir the eggs slowly. This should get the yolks into the middle. After 6 minutes, move the eggs in to a bowl of cold water and allow the eggs to cool. Then peel the shell.
    add the eggs and star them
  • Using a sealable food bag, pour in your cooled mixture and add in the peeled eggs.
    Paur the sauce
  • add the eggs
  • Leave the bag in the fridge overnight, occasionally move the eggs so the liquid covers them. Once the eggs have taken on a brown colour they are ready to eat. You can leave them for up-to 2 to 3 days to take on a deeper flavour if you prefer.
    soft boiled egg
  • Enjoy your eggs.

Notes

  • Eggs: Please make sure you use fresh eggs, also the eggs should be room temperature before cooking. If not then you will have to adjust the cooking time. If you are using large eggs, you will also need to increase the cooking time.
  • Course: Sides, Snacks
    Cuisine: Taiwanese
    Keyword: eggs

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