Ramen Eggs

Servings: 4-6 eggs Notes: For a slightly runnier yolk, reduce the boiling time to 6 minutes and 30 seconds. While 4 hours is the minimum, marinating for 12 to 24 hours provides the best flavor and texture.

Ingredients

  • Soy Sauce - 1/2 cup
  • Mirin - 1/2 cup
  • Cooking Sake - 1/4 cup
  • Sugar - 1 TBSP, optional
  • Large Eggs - 6, cold
  • Ice

Instructions

  1. Combine soy sauce, mirin, sake, and sugar in a small saucepan.
  2. Heat the mixture over medium heat, stirring until the sugar is dissolved. Remove from heat and let it cool completely.
  3. Bring a saucepan of water to a rolling boil over high heat.
  4. Carefully lower the cold eggs into the boiling water and set a timer for 6 minutes and 30 seconds.
  5. Remove the eggs and transfer directly into an ice bath.
  6. Once the eggs are completely cooled, gently crack and peel them under cool, running water.
  7. Place the peeled eggs in a sealable container, submerged in the marinade.
  8. Refrigerate and marinate for 24+ hours. Slice in half lengthwise to serve.