Ramen Eggs
- Level: Easy
- Yield: 4 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 145
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 0
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 186
- Sodium
- 948
- Total: 9 hr 30 min
- Active: 30 min
Ingredients
4 large refrigerated eggs
1/2 cup sake
1/4 cup low-sodium Japanese soy sauce
2 tablespoons granulated sugar
1 green onion, cut in half
2 slices fresh ginger
1/2 cup water
Directions
- Bring about 2 inches of water to a boil in a saucepan that can hold the eggs while allowing them to move freely. Using cold eggs from the refrigerator, use a clean pushpin or thumbtack to pierce just the wider side of the egg to open the air bubble inside the egg.
- Carefully lower the eggs into the boiling water and start a timer for 6 minutes for a still-runny egg yolk, 8 minutes for medium or up to 11 minutes for fully cooked.
- Meanwhile, set up a bowl with ice water to cool the eggs. When they are ready, remove with a slotted spoon to the ice bath. After 5 minutes of chilling, tap the eggshells to break them and leave them submerged. Water will get under the shell and make them easier to peel. Peel the eggs.
- Prepare the soy marinade solution by combining the sake, soy sauce, sugar, green onion, ginger and water in a saucepan and bring to a boil. Cool the liquid completely. Place the peeled eggs into the cooled liquid and refrigerate overnight. Use as a garnish for Spicy Miso Ramen.