Ramen Eggs
Serves 8
10 mins prep
10 mins cook
1440 mins Marinating
0 mins total
Ramen eggs are pretty common recipe used in Korean Japanese and Chinese cuisines and after trying them, I've realized we are missing out! These days, I've been making sure there's a container full in my fridge at all times, that's how much I crave them!
Combine the mirin, tamari, sugar and rice vinegar to a sauce pan. Bring to a simmer, cook for 2 minutes and then turn off heat. Mix in the scallions, water and salsa macha. Cool completely.
For easier peeling, piercing your eggs with an egg piercer (or a thumbtack, that way the needle doesn't go in too far) is a must.
Fill a large pot with enough water to cover your eggs by 1 inch. Bring your water to a boil and carefully add your eggs. Cook for 6-6½ minutes.
Meanwhile, prepare an ice bath. Make sure the bowl is large enough to fit all the eggs. When the eggs are done, immediately add them to your ice bath.
Take your eggs one at a time and crack them gently them roll VERY gently to release the membrane from the shell. Peel under water.
Add the peeled eggs to the marinade in a sealable container and refrigerate for 1 day minimum and a maximum of 4 days in the fridge, depending on your taste preference. When they have marinated to your liking, remove from he marinade but continue to store them in an airtight container in the fridge no longer than the 4 days.
Enjoy with rice, ramen, or by themselves!
