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RAMEN EGGS RECIPE

Ramen Egg（煮卵）

Yuka
Print Recipe Pin Recipe
Cook Time 10 minutes
In the fridge 4 hours
Total Time 4 hours 10 minutes
Course Side Dish
Cuisine Japanese
Servings 4 eggs
Calories 103.27 kcal

Ingredients
  

  • 4 large egg(s)
  • 3 Tablespoon soy sauce HERE to buy
  • 2 Tablespoon water
  • 2 Tablespoon mirin HERE to buy
  • 1 Tablespoon sugar

Instructions
 

For making boiled egg

  • Use a medium size pot and add water (there should be enough to cover the eggs). Turn the heat to medium.
  • After boiling the water, add eggs from the fridge and boil for 8 minutes.*1
  • After boiling the eggs, turn the heat off and put the pot in the sink and run the eggs under cold water for about 2 minutes. Soaking in cold water helps for removing the Egg shells.
  • Remove the shells.

For making ramen egg

  • Use a small pot and heat on medium. Add mirin to the pot and boil to allow the alcohol to evaporate. After boiling for 1 minute, turn the heat off and let it cool down. You don't need to cool down completely, just cool enough to safely add to a Ziplock bag.
  • Use a medium size Ziplock and add boiled eggs, soy sauce, boiled mirin, sugar, and water.
  • Remove all air when you close the bag.
  • Put in the fridge for 2 hours.
  • After 2 hours, take the eggs out from the fridge and cut down the middle! You can use a knife but I recommend using a string for a cleaner cut.
  • Let's serve! You can use it as topping on Ramen, or people just eat as a side dish!

Notes

*1 If you prefer not to have soft boiled eggs, then boil 11-12 minutes.

Nutrition

Calories: 103.27kcalCarbohydrates: 7.65gProtein: 7.53gFat: 4.77gSodium: 802.19mgFiber: 0.1gSugar: 5.51g
Keyword egg, ramen
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