Ramen Eggs (Perfectly Jammy!)
These simple but delicious Ramen eggs are a great compliment to a hearty, comforting bowl of ramen! This is how I get them to peel easily with a perfectly jammy center every time!
Servings: 4
Equipment
Ingredients
- 2 tbsp distilled white vinegar
- 4 large eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
Instructions
- In a large pot, bring 3 quarts of water to a boil over high heat. Add 2 tbsp of vinegar, then gently place the eggs in the boiling water with a spider strainer and simmer for 7 minutes reducing the heat to a simmer, keeping the water temperature between 180-200F.
- In a small pot, add the soy sauce, mirin, and sake. Bring the sauce to a simmer over medium high heat for 2 minutes. Turn off the heat and remove let the sauce cool.
- Prepare a large bowl with ice water. Remove the eggs from the simmering water and place them in the ice water until completely cooled. Drain the eggs from the ice water and remove the shells.
- In a storage container, place in the eggs and pour over the cooled sauce. Cover with a paper towel, which will ensure the sauce covers the eggs completely. Seal the container and place in the fridge for a minimum of 4 hours (ideally overnight). Serve with your favorite ramen and enjoy!
Video
Notes
Sake - sake adds an added layer of sweetness and complexity of flavor; if you don't have it, you can leave it out.
Mirin - If you don't have mirin, you can substitute with rice vinegar plus 1 tsp of sugar OR 1/4 cup water plus 1 tbsp honey mixed in.
Use room temperature eggs for best results; if you are using cold eggs, add 1 minute to boiling time.
Add vinegar when boiling the eggs to help break down the egg shells, which will make them easier to peel.
Shock eggs in an ice bath to stop them from cooking further; otherwise, you may end up with hard-boiled eggs.
Cool marinade before pouring it over the soft boiled eggs. This will ensure the eggs don't overcook in the hot liquid.
Submerge eggs completely in the marinade so the eggs marinate evenly (no white spots!) I recommend using an airtight conatiner that is less wide and deep enough to submerge the eggs. If you don't have enough liquid, place a paper towel over the eggs - the paper towel will absorb the marinade and saturate the eggs.
Storage - Keep Ramen Eggs in an airtight container for up to 3-4 days. I recommend removing them from the marinade after 24 hours to avoid them absorbing too much marinade and becoming too salty.
Nutrition
Calories: 115kcal | Carbohydrates: 8g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1021mg | Potassium: 95mg | Fiber: 1g | Sugar: 4g | Vitamin A: 238IU | Calcium: 50mg | Iron: 1mg
