Ramen eggs are very easy to make. Just boil, peel and marinade, then you got yourself something that will beautifully compliment any rice, broth or noodle dish!!
- 3/4 cup of water
- 3/4 cup of mirin
- 3/4 cup of soy sauce
- 3 dried chillies split in half
- 3 tablespoons of honey
- 6 large eggs at room temperature
1. Put the water, mirin, soy sauce, chilli and honey on a pot or pan, then bring to a boil. As soon as the marinade starts boiling, turn the heat off and set aside.
2. Get a big bowl of water and fill it with at least 2 big handfuls of ice.
3. Put plenty of water in a pot, bring to a boil, then turn the heat down to gently simmer the water. Slowly submerge the eggs into the simmering water using a large spoon. As soon as you put your eggs in the water, start timing. a soft boiled egg will take about 5 minutes, medium boiled eggs will take about 6½ minutes and hard-boiled eggs will take about 8½ minutes.
4. For the first few minutes of simmering, gently stir the eggs in the pot about 2-3 times. This will help the yolk stay in the middle of the white.
5. Transfer the eggs to your ice bath, leave for a minute or 2, then crack and peel them. Crack the eggs all over before you start peeling them. And use the water in the ice bath to rise the eggs as you peel, it'll make the process much easier.
6. Once the soy marinade has cooled down (you can put it in the fridge covered to speed up the process), put both your eggs, and your marinade in a ziplock/ sandwich bag, making sure the eggs are fully coated, and that the air is expelled out of the bag/s before you close them.
7. Leave the eggs to marinate in the fridge overnight. Then, serve them with any dish you want. Fried rice, noodles, your broth etc.