2.2 KiB
2.2 KiB
Marinated Ramen Eggs
This batch makes 8 marinated eggs. You can make fewer and save the marinade for later batches if you want.
Ingredients
- 8 Eggs
- Half-Cup of Kikkoman Soy Sauce
- Half-Cup of Sweet Mirin Cooking Seasoning
- 1 Teaspoon of White Granulated Sugar
- 2 Teaspoons of Chicken Bouillon Powder
- Bowl of Ice Water
- Tupperware Container w/ Lid
- 1 Paper Towel
Egg Preparation
We are going to carefully cook the eggs with a soft-boil.
- Bring a Pot of Water to a Boil
- ((Carefully)) lower 8 eggs into the boiling pot using a ladle or spoon
- It is extremely easy to accidentally crack or shatter the egg if it drops into the pot and hits the bottom
- Boil all of the eggs for 7 minutes
- Take eggs out of pot and carefully drop into the bowl of ice water
- Cool the eggs for 7 minutes, then take them out of the ice bath and
- Gently remove and throw away the shells from the eggs, then put the eggs into the tupperware container
Marinade Preparation
We are going to marinate the eggs then cover them up and store them in the fridge.
- Within the tupperware container, add and mix the following ingredients over the eggs:
- Pour a half-cup of Mirin
- Pour a half-cup of soy sauce
- 1 Teaspoon of White Granulated Sugar
- 2 Teaspoons of Chicken Bouillon Powder
- Cover the eggs with the paper towel, which will wick-up the marinade and cover the eggs with it, ensuring complete marinade coverage over the eggs
- Cover the tupperware with a lid and refrigerate it for 24 hours, allowing for the flavors of the marinade to really seep into the eggs.
Leftover Marinade (Used for Fried Rice)
When you are done marinating the eggs, you can easily use the leftover marinade to make a wonderful fried rice. This ensures less wasted cooking materials.