Ramen Eggs
HB-10943 · Hand-built original · Asian
Seven-minute eggs with set whites and runny yolks, peeled and marinated for at least three hours in soy sauce, mirin and dashi stock.
AsianAppetizer3 hr 25 minServes 4161 kcalVegetarianDairy-freeDiabetic
Main ingredient: noodles
Servings:4quantities adjust to match
Ingredients
- 8 Eggs
- ½ cup Mirin
- ½ cup Soy Sauce
- 1 cup Dashi Stock or Water
- 3 tbsp Vinegar
Method
- Stir the soy sauce, mirin and dashi stock or water together in a large bowl for the marinade.
- Bring a pot of water with the vinegar to a simmer, lower the eggs in gently and cook for exactly 7 minutes for runny yolks, or 1 to 2 minutes longer for firmer yolks.
- Move the eggs straight into an ice bath and rest them for at least 3 minutes.
- Crack the top and bottom of each shell with the tip of a teaspoon, slide the spoon between the egg and the shell, and peel the shells away.
- Submerge the peeled eggs in the marinade and refrigerate for at least 3 hours or overnight before serving.
Prep: 10 min · Cook: 15 min · Total: 205 min
Nutrition (per serving, where published)
161 kcalCalories
15 gProtein
2.2 gCarbs
9.7 gFat
3.1 gSaturates
0.2 gFibre
0.5 gSugars
1767 mgSodium
372 mgCholesterol
267 mgPotassium
66 mgCalcium
2.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data