I'll be following this recipe tonight. I have made adjustments though, so if you happen to follow this, blame me and not the blog. Mostly, I really prefer steaming my eggs to actually boiling them.
I have made these before, but I always just kinda winged the marinade. Although, back in the day, when I was young (I'm not a kid anymore), I used to make these at a little restaurant in SF. I followed a recipe back then, but it's long lost. These will accompany the bowls of ramen that I'm working on all week. Ramen is not ramen without ramen eggs imo. More important to me than the meat chunk floaters (i,e. chashu or whatever).
Ingredients
- 4 eggs
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 6 Tbsp water
Directions
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Combine soy sauce, mirin and water. Set aside.
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Soft boil your eggs. I like to use a steamer. Get the water to a steady boil. Put the eggs in there and let them go for about 5 minutes. I don't like to give exact times with eggs because of altitude differences. I'm at sea level, so you might need an extra minute. You gotta work out your own soft boiled egg recipe honestly.
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Gently peel the eggs. I find that this is one of the spots where the steam really helps. In my experience, steamed eggs are just easier to peel for some reason. Might be imagining things though.
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Submerge the eggs in the marinade. Marinate overnight.
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When you're ready to eat, just pop them out of the marinade, cut them in half, and float them in a bowl of ramen.
bon appetit
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