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.
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.
- 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.
- 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.
- 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.
- Using a sealable food bag, pour in your cooled mixture and add in the peeled 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.
- Enjoy your eggs.
