Ramen Eggs

🥘 Ingredients

• eggs
  4
• mirin
  ¼ cup
• sake
  ¼ cup
• sesame oil
  2 tbsp
• soy sauce
  ¼ cup
• sugar
  2 tbsp
• water
  to cover

🍳 Cookware

• pot

1. 1

   Prepare the eggs by taking them out of the fridge to bring them to room temperature. This helps prevent cracking when placed in hot water.

   eggs: 4
2. 2

   Boil a large pot of water (use about 2 cups of water per egg) until boiling. Carefully place the eggs into the boiling water. (Pro Tip: Use a strainer basket to prevent the eggs from bouncing and cracking.) Boil for ⏱️ 6.5 minutes .
3. 3

   Once the eggs are done, carefully transfer them to an ice bath to cool completely.
4. 4

   In a container, combine soy sauce , mirin , sake , sesame oil , and sugar . Shake the container well to mix (ensure it’s sealed tightly to avoid spills).

   soy sauce: ¼ cup, mirin: ¼ cup, sake: ¼ cup, sesame oil: 2 tbsp, sugar: 2 tbsp
5. 5

   Peel the cooled eggs carefully and rinse them. Place the peeled eggs into the marinade. Add enough water to the container to fully submerge the eggs. Lay a paper towel over the eggs to keep the tops submerged in the marinade.

   water: to cover
6. 6

   Cover the container and refrigerate for at least ⏱️ 480 minutes . For the best flavor, marinate for ⏱️ 1440 minutes .
7. 📝

   If storing longer than 2 days, remove the eggs from the marinade, rinse them, and place in an airtight container. Consume within 5 days.