Ramen Egg
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 7 mins |
| Total Time | 17 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 egg (s), size L
- 2 tablespoon soy sauce
- 2 tablespoon mirin
- 6 tablespoon water
Print Recipe
Pin Recipe Instructions
- Place a plastic bag in a bowl. Mix the soy sauce, mirin and water in the bag.
- Bring the water to a boil in a saucepan, carefully add the eggs and immediately reduce the heat. The eggs should not hop around in the water. Boil the eggs for 7 minutes, then remove them. Rinse in a bowl with ice water and allow to cool.
- Then peel the eggs very carefully and add them to the marinade. Seal the bag. The eggs should be completely covered with the marinade. Put in the refrigerator for at least four hours (although they are even better after a day in the marinade).
- Remove the eggs from the marinade for serving, cut in half and add to the ramen soup as a topping.
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