Ramen Eggs

Name: Ramen Eggs
Cuisine: Japanese
Ingredients: 1 part San-J Tamari; 1 part Mirin; 3 parts Water; Eggs

Serves 1

Serves 1

Directions

1Use an egg poker to make a tiny hole on the flatter end of each egg, which releases pressure during cooking and makes peeling easier.
2Combine one part San-J Tamari, one part Mirin, and three parts water in a glass container for the marinade. Mix thoroughly until well combined.
3Carefully place the eggs into boiling water using a mesh strainer to ensure they all go in at once, maintaining consistent cooking time.
4Boil the eggs for 6 minutes and 30 seconds for a perfect jammy yolk.
5After cooking, immediately transfer the eggs to an ice water bath to stop the cooking process and make them easier to peel.
6Peel the cooked eggs carefully.
7Submerge the peeled eggs in the prepared marinade. Ensure the eggs are fully covered by the liquid.
8Cover the container and refrigerate the eggs for two days to allow the marinade to fully absorb and infuse the eggs with flavor.
9Serve the marinated ramen eggs as a topping for ramen or Japanese beef bowls.

egg pokerglass containerpotmesh strainer

The egg poker helps prevent cracking and makes peeling easier by releasing pressure.
For the best flavor, marinate the eggs for two days, as this allows the marinade to fully seep into the egg whites and yolks.
Agitama eggs are versatile and can be used in ramen or rice bowls like Gyudon (Japanese beef bowl).

Serves 1

Serves 1

1Use an egg poker to make a tiny hole on the flatter end of each egg, which releases pressure during cooking and makes peeling easier.
2Combine one part San-J Tamari, one part Mirin, and three parts water in a glass container for the marinade. Mix thoroughly until well combined.
3Carefully place the eggs into boiling water using a mesh strainer to ensure they all go in at once, maintaining consistent cooking time.
4Boil the eggs for 6 minutes and 30 seconds for a perfect jammy yolk.
5After cooking, immediately transfer the eggs to an ice water bath to stop the cooking process and make them easier to peel.
6Peel the cooked eggs carefully.
7Submerge the peeled eggs in the prepared marinade. Ensure the eggs are fully covered by the liquid.
8Cover the container and refrigerate the eggs for two days to allow the marinade to fully absorb and infuse the eggs with flavor.
9Serve the marinated ramen eggs as a topping for ramen or Japanese beef bowls.

egg pokerglass containerpotmesh strainer

The egg poker helps prevent cracking and makes peeling easier by releasing pressure.
For the best flavor, marinate the eggs for two days, as this allows the marinade to fully seep into the egg whites and yolks.
Agitama eggs are versatile and can be used in ramen or rice bowls like Gyudon (Japanese beef bowl).