When we go out and our ramen bowl doesn’t include an egg, you can bet we pay the additional 2 bucks for one. Even when I went to Japan for a few weeks, the highlight of my meals were always that soft ooey gooey jammy yolk! If you’re like me, and you’d splurge on a 2 dollar added ramen egg in your noods, you definitely can justify buying some pasture raised organic eggs. They run around 6-8 dollars for a dozen, but TRUST ME, these eggs tastes what eggs are supposed to taste like. If you’ve never had one, you may actually not know how eggs are supposed to be so even more reason to try organic pasture raised eggs! But hey, if you’re reading this in the middle of the night, aint got anymore egg budget for the month, or don’t mind or care too much, work with what you got! It’s going to be AMAZING.
Ingredients:
– Best eggs you can get your hands on
– Soy sauce (light and dark/normal)
– Mirin (I didn’t have any so I used Chinese cooking wine)
– Sherry Vinegar (or any vinegar you like the taste of!)
– Optional: Garlic, Cayenne pepper, sesame seeds
Steps:
1. Bring a large pot to boil. One that can lay 6 of your eggs single layered and can cover your eggs with water. Add a pinch of salt.
2. When your water is coming to a rolling boil (very very hard boil), turn the heat to medium and gently lower your eggs into the water. I use this huge seive ladle I have (think huge spoon with holes). This can carry 6 eggs at a time and carefully lower my eggs to the pot. Use whatever you have but I recommend not using just your fingers.
3. Cover the pot immediately. Start your timer for 6 minutes 30 seconds. This gives the jammy yolk goodness. If you want a watery yolk, try for 6 minutes, a set yolk, try for 7 minutes.
4. Prepare an ice bath. As cold as you can!
5. Prepare your marinade: 1/4 cup light soy sauce, 1/4 cup regular soy sauce, a splash of cooking wine/mirin, a splash of vinegar, sliced garlic or whatever garlic you have, and however much cayenne you want. Taste and adjust to what you like.
6. At 6 minutes uncover the pot. If you have a big slotted ladle carefully maneuver it under your eggs to pull the eggs out immediately at 6 minutes 30 seconds, and dunk them into your ice bath.
7. Once your eggs have cooled off, carefully peel all your eggs and submerge into your marinade.
8. Refrigerate overnight. I like to eat these with rice, some green onions, and toasted sesame sprinkled on top. These are also great as a snack or a fancy add on to your ramen!
This recipe is super simple, and although that $2 add on egg from the ramen shop is also delectable, you definitely can make yummy ones yourself! The marinade can be re-purposed or reused for more eggs, and because these can last up to ~ 3 weeks in the fridge, they’re really just eggcelent to have!