Best 2 Nonas Soy Sauce Eggs Ramen Eggs Recipes

When it comes to ramen, the eggs are an essential component that adds a burst of flavor and richness to the dish. Nona's soy sauce eggs, also known as ramen eggs, are a popular choice among ramen enthusiasts due to their savory and umami taste. These eggs are marinated in a mixture of soy sauce, mirin, sake, and other seasonings, resulting in a tender and flavorful egg that perfectly complements the ramen broth. If you're looking to elevate your ramen experience or simply enjoy a delicious marinated egg, this article will provide you with the best recipe for cooking nona's soy sauce eggs. So, gather your ingredients and let's embark on a culinary journey to create the perfect ramen eggs.

Let's cook with our recipes!

NONA'S SOY SAUCE EGGS - RAMEN EGGS

Nona's Soy Sauce Eggs - Ramen Eggs image

A very simple recipe using my favorite food, soy sauce, for marinating boiled eggs. You can eat these eggs simply sliced or whole. I admit, I love these eggs served simply or in ramen and have them often in my refrigerator for a quick snack. If you like you can add many other ingredients to the marinade such as garlic, gochujang, miso, tobandjan, tenmenjan, tabasco or other hot sauces. These eggs are often served in ramen in Japan. For an authentic Japanese ramen style eggs, boil for 6-7 minutes only for softer yolk.

Provided by Rinshinomori

Categories Very Low Carbs

Time 9m

Yield 6 eggs

Number Of Ingredients 5

Ingredients

6 eggs
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil

Steps:

Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.
As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.
Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.
Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.
Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.

Nutrition Facts : Calories 83.1, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 405.2, Carbohydrate 1.4, Fiber 0.1, Sugar 1.2, Protein 6.9

SOY EGGS (SHOYU TAMAGO)

Soy Eggs (Shoyu Tamago) image

These eggs turn out a chocolate brown color and could have golden veins running all around them depending on how the peeling process goes, which lends to a very striking appearance. Soy sauce eggs are usually paired with ramen but delicious alone and could be made into egg salad or deviled if you feel adventurous enough.

Provided by Epicure Amber

Categories Appetizers and Snacks

Time P1DT20m

Yield 10

Number Of Ingredients 11

Ingredients

10 medium eggs
1 teaspoon white vinegar
½ cup reduced-sodium soy sauce
¼ cup prepared ponzu sauce
¼ cup mirin (Japanese sweet wine)
2 tablespoons chopped scallions
1 clove roasted garlic
½ teaspoon light brown sugar
½ teaspoon sesame oil
½ teaspoon togarashi (Japanese red pepper condiment)
½ teaspoon grated fresh ginger

Steps:

Place eggs in a pot. Cover with about 1 inch water. Remove eggs and stir vinegar into the water. Bring to a boil. Gently place eggs back in. Cover and cook for 5 minutes to soft-boil. Cook 3 minutes more for hard-boiled eggs. Prepare an ice bath in the meantime.
Remove heat heat and immediately place eggs in the ice bath. Peel eggs carefully.
Combine soy sauce, ponzu sauce, mirin, scallions, garlic, brown sugar, sesame oil, togarashi, and ginger in a container such as a jar. Mix well to ensure the sugar dissolves and the garlic breaks up.
Place eggs in the mixture and seal. Marinate for 1 day. Eggs keep for 3 or 4 days after.

Nutrition Facts : Calories 99.7 calories, Carbohydrate 4.6 g, Cholesterol 186 mg, Fat 5.2 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 1.6 g, Sodium 646.5 mg, Sugar 2.7 g

Tips for Making the Best Nonas Soy Sauce Eggs (Ramen Eggs):

- Use a variety of soy sauces to create a unique flavor profile. - Add aromatics like ginger, garlic, and green onions to the marinade to enhance the flavor. - Use a combination of mirin and sake to add sweetness and depth of flavor. - Simmer the eggs gently to prevent them from cracking. - Shock the eggs in an ice bath to stop the cooking process and prevent the yolks from becoming overcooked. - Peel the eggs carefully to avoid damaging the yolks. - Marinate the eggs for at least 6 hours, or overnight for the best flavor. - Store the eggs in the refrigerator for up to 1 week.

Conclusion:

Nonas soy sauce eggs, also known as ramen eggs, are a delicious and versatile Japanese dish that can be enjoyed as a snack, appetizer, or side dish. They are easy to make and can be customized to your own taste preferences. With just a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that will impress your friends and family. So next time you're looking for a quick and easy snack, try making a batch of Nonas soy sauce eggs. You won't be disappointed!