Nonas Soy Sauce Eggs Ramen Eggs Food
NONA'S SOY SAUCE EGGS - RAMEN EGGS
A very simple recipe using my favorite food, soy sauce, for marinating boiled eggs. You can eat these eggs simply sliced or whole. I admit, I love these eggs served simply or in ramen and have them often in my refrigerator for a quick snack. If you like you can add many other ingredients to the marinade such as garlic, gochujang, miso, tobandjan, tenmenjan, tabasco or other hot sauces. These eggs are often served in ramen in Japan. For an authentic Japanese ramen style eggs, boil for 6-7 minutes only for softer yolk.
Provided by Rinshinomori
Categories Very Low Carbs
Time 9m
Yield 6 eggs
Number Of Ingredients 5
Steps:
- Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.
- As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.
- Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.
- Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.
- Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.
Nutrition Facts : Calories 83.1, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 405.2, Carbohydrate 1.4, Fiber 0.1, Sugar 1.2, Protein 6.9
RAMEN EGGS (SOY SAUCE MARINATED EGGS)
Add Ramen Eggs to spice up any dish, such as on top of your ramen, salad, or rice. You can also enjoy them on their own as a snack. Make them in bulk, to keep in the fridge for up to 5 days.
Categories Lunch
Time 3h30m
Yield Serves: 4
Number Of Ingredients 5
Steps:
- In a large bowl, mix soy sauce, mirin, and dashi stock or water.
- To prepare the eggs, add 3 tbsp (45 mL) of vinegar to a pot of water, turn heat to medium, and bring it to a simmer.
- Once the water is simmering, gently add in the eggs, and set the timer to 7 minutes for the perfect yolky egg. If you prefer your egg yolks more cooked, cook them for another 1-2 minutes.
- After 7 minutes, add the eggs into an ice bath and let them rest for at least 3 minutes.
- To help the peeling process, crack the front and back of the eggshell using a pointy teaspoon. Using the tip, slide the teaspoon into the layer between the egg and the shell, and peel off the shell.
- Add the eggs into the marinade and let it rest for at least 3 hours or overnight.
- Use eggs to top any ramen or rice dish you like.
SOY SAUCE EGGS (SHOYU TAMAGO)
More high-quality protein and flavour? Check. These flavourful soy sauce eggs with jammy yolks are beyond addictive!
Provided by Abril Macías
Categories Appetizers Sides Snack
Time 10m
Number Of Ingredients 8
Steps:
- In a pot of boiling water, cook the eggs for 7 minutes. Immediately take off the heat into cold water. Allow to cool and peel.
- Meanwhile, in a small bowl mix the sesame oil, soy sauce, honey, rice vinegar, water, chili flakes and crushed garlic clove.
- Marinate the peeled eggs in the soy sauce mix in the fridge for 1 hour up to 1 day. Flip the eggs around every once in a while to allow them to marinate equally from all sides. Cut in halves or fourths and enjoy alone or with noodles, soup, toast, salads, etc.
Nutrition Facts : Calories 186 kcal, Carbohydrate 9 g, Protein 13 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 327 mg, Sodium 1547 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
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