Ramen Eggs Aka Soy Sauce Eggs Food

EASY SOY SAUCE EGGS

Steps:

• Bring your eggs to room temperature by running them under warm water. Then in a pot of hot boiling water, gently lower your eggs one by one.
• Boil them for 6 minutes over high heat.
• In the meantime, prepare an ice bath for your eggs. Once the eggs are cooked, remove and transfer to ice bath. Crack and peel your eggs. Place them in a small resealable container.
• In a small bowl, whisk together your marinade ingredients in a small pot. Bring it to boil and then simmer for 5 minutes uncovered. Allow this broth to cool down until it's cool to touch to prevent your eggs from cooking further.
• Pour the cool broth over your eggs. Seal and store in the fridge to marinate for 6 hours for best flavour.
• When ready to serve, slice them in half and enjoy! Note: You can also use the leftover broth to make more eggs.

NONA'S SOY SAUCE EGGS - RAMEN EGGS

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.

RAMEN EGGS (SOY SAUCE MARINATED EGGS)

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.

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 SAUCE EGGS (SHOYU TAMAGO)

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.