Ramen Egg

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Mirin
  • 2 tbsp Soy sauce

• Liquids

  • 6 tbsp Water

Found on justonecookbook.com

Ingredients

• 2 large eggs, refrigerated till Step 3
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 6 Tbsp. water

Directions

• Combine soy sauce, mirin and water in a plastic bag. Set aside.
• Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs.
• When boiling, take out the eggs from the refrigerator and carefully submerge the eggs into water with a mesh strainer/skimmer or ladle.
• Immediately reduce heat to maintain a simmer and cook the eggs for exact 7 minutes*. Make sure the water is simmering, but not so hot that the eggs bounce around.
• After 7 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further. Let them cool for 3 minutes.
• The soft boiled eggs are not completely hardened so gently peel the eggs.
• Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate for at least 3-4 hours in the refrigerator. I highly recommend marinating overnight.
• Take out the eggs and discard the marinade. Cut in halves to serve. Enjoy the eggs by themselves or use them as ramen topping. You can keep the marinated eggs in the refrigerator up to 2 days.