Best 3 Ramen Eggs Aka Soy Sauce Eggs Recipes
Ramen eggs are a delicious and easy-to-make addition to any ramen bowl or as a quick snack. By marinating hard-boiled eggs in a mixture of soy sauce, mirin, and sake, you can create a flavorful and visually appealing dish that is sure to impress your friends and family. With just a few simple steps, you can enjoy perfectly seasoned ramen eggs that are soft and jammy on the inside and slightly firm on the outside. So, gather your ingredients and let's get cooking!
Check out the recipes below so you can choose the best recipe for yourself!
NONA'S SOY SAUCE EGGS - RAMEN EGGS
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
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)
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
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
RAMEN EGGS (AJITSUKE TAMAGO)
These soft-boiled, marinated eggs are perfect to add to your ramen soup. I was given this recipe by the owner of a great little ramen shop I stopped at for lunch one day. The eggs turn out beautifully every time.
Provided by Lazarus
Categories Pickled Eggs
Time 2h35m
Yield 4
Number Of Ingredients 5
Steps:
- Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
- Meanwhile, bring a large pot of water to a low boil.
- Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
- Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
- While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
- Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
- Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
- Slice eggs in half when ready to use.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 4 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 746.6 mg
Tips:
- Use fresh eggs: Older eggs will not peel as easily and may have a less flavorful yolk.
- Prick the eggs with a pin: This will help prevent the eggs from cracking while boiling.
- Boil the eggs for 6-7 minutes for soft-boiled eggs, 8-9 minutes for medium-boiled eggs, and 10-11 minutes for hard-boiled eggs.
- Immediately transfer the eggs to an ice bath to stop the cooking process.
- Peel the eggs under cold water. This will make it easier to remove the shell.
- Marinate the eggs in the soy sauce mixture for at least 2 hours, or overnight for a more flavorful egg.
Conclusion:
Ramen eggs, also known as soy sauce eggs, are a delicious and versatile snack or addition to any meal. They are easy to make and can be customized to your liking. With just a few simple ingredients, you can create a flavorful and umami-rich egg that will impress your taste buds. So next time you're looking for a quick and easy snack, give ramen eggs a try!
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