Description
These jammy ramen eggs are a delicious way to switch up your normal egg-routine. It’s salty, sweet and jam-packed with flavor. Whether you want a quick snack, meal prep addition or filling meal – these are for you!
Ingredients
Scale
- 8 large eggs
- 3 tbsp vinegar + 1 tbsp salt
Marinade
- ¼ soy sauce
- ¼ mirin
- ¼ sake (optional)
- ¼ dashi, or broth of choice
- 1 tbsp sugar
- 2 garlic cloves, thinly sliced
Instructions
- Start by preparing the marinade first so it has time to cool down. Add the soy sauce, mirin, sake and sugar to a pan and bring to a boil on medium-high heat. Once it reaches a rolling boil, let it continue to cook for 1 minute, then turn off the heat. Transfer to a bowl and let it cool.
- Next, add water to a pot that will comfortably fit 8 eggs. I used a 7-inch pot for 4 cups of water. Bring to a boil on high heat and add the vinegar and salt to make it easier to peel.
- Once the water reaches a rolling boil. gently add the eggs one at a time with a spoon. Immediately set a timer for 6 minutes after adding the last egg.
- Next, drain the water and let the eggs rest in an ice bath for 15 minutes. Peel the eggs under a slightly running faucet for best results.
- Place the eggs, marinade and sliced garlic into a ziplock bag and push out the air. Store in the fridge to marinate for 24-48 hours. The flavors will continue to develop and become stronger as it sits. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 5 minutes + 1 day resting
Keywords: ramen egg, japanese