Marinated Egg For Ramen Recipes

RAMEN EGGS

Steps:

• Whisk together soy sauce, sake, coconut sugar, rice vinegar, and water.
• Add all the liquid to a small sauce pan and heat the liquid until it starts to simmer (~1 minute). Take it off the stove and let it cool for 20 minutes. Cooling the liquid will prevent the heat from cooking the eggs.
• Put the soy sauce mixture into a bowl or ziplock bag. Set aside.
• Soft boiling the eggs: Bring a pot of water to a boil. Once at a rolling boil, cook eggs for 6 minutes 10 seconds. After this time, immediately put the eggs in ice water. Let them sit for 5 minutes in the ice water.
• De-shell the eggs and add it to the soy sauce mixture. Marinate for 1 hour or more. If the egg is not fully submerged in the sauce, marinate for 30 minutes on one side and then flip it over and marinate for another 30 minutes on the other side.

EASY MISO RAMEN WITH SOY MARINATED EGGS

Steps:

• For the eggs: Bring a medium saucepan of salted water to a boil. Add the eggs, then reduce the heat to a simmer and cook 6 minutes. Drain and run under cool water until cool, then peel.
• Combine the soy sauce, sake and sugar with 1 cup water in a medium bowl and stir to dissolve the sugar. Add the eggs and place plastic wrap directly on the surface to help submerge the eggs. Cover and refrigerate at least 6 hours and up to overnight.
• For the soup: Heat the sesame oil in large saucepan over medium heat. Add the garlic, ginger and half of the scallions (reserve the rest for garnish) and cook, stirring often, until translucent, about 3 minutes. Add the sriracha and stir, 30 seconds. Stir in the miso, then gradually add the chicken broth and 2 cups water, whisking. Simmer, partially covered, 10 minutes. Whisk in the butter and season with salt and pepper.
• Meanwhile, bring a large pot of water to a boil. Slice the marinated eggs in half.
• Cook the noodles according to their package instructions. Drain and divide among 4 bowls. Divide the soup among the bowls and top with the egg halves, remaining scallions and seaweed. Serve immediately.

SOY-MARINATED RAMEN EGGS

Steps:

• Carefully prick the large end of the eggs with a needle or an egg piercer. This will allow the air to escape the shell to give you a smooth, rounded end to your egg.
• Bring plenty of water to boil and add 1 tBsp white vinegar. This will help make the eggs easier to peel, which is crucial to a perfect 'aesthetical' marinated egg. The marinade will cling to any imperfections in the egg otherwise, making them obvious.
• Carefully dip the eggs in the boiling water and boil for exactly 6 minutes. Timing is critical to keep a slightly runny yolk.*

MARINATED EGG FOR RAMEN

Steps:

• Combine water, rice wine, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
• Bring 1 quart of water to a boil in a medium saucepan over high heat. Carefully lower eggs into water with a slotted spoon. Reduce heat to maintain a bare simmer.
• Cook for exactly 7 minutes and 30 seconds. Drain hot water and transfer eggs to a bowl filled with ice water.
• Cool for 3 minutes and then carefully peel eggs (the whites will be quite delicate).
• Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating.
• Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.
• Cover and refrigerate at least 4 hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days.

RAMEN EGGS (AJITSUKE TAMAGO)

Steps:

• Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
• Meanwhile, bring a large pot of water to a low boil.
• Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
• Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
• While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
• Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
• Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
• Slice eggs in half when ready to use.