Soy-Marinated Ramen Eggs
Vietnamese soy marinated eggs.
Also known as ramen eggs, these soy eggs are typically pickled in a simple soy solution consisting of just soy sauce and mirin- a MUST HAVE for any decent ramen dish! So easy to make, I think it only took me 20 min from start to finish.
INGREDIENTS
6 eggs
1/3 cup warm water
3/4 cup soy sauce
1/4 cup mirin
Optional: Few slices of ginger and 3 of smashed garlic cloves (take 3 garlic cloves and press down/smash with side of a knife)
TIPS
Add 1 tbs white vinegar when boiling of eggs (makes it easier to peel). You need enough water that there’s at least 1” of water above the eggs in your pot.
6 minutes makes that perfectly slighty runny eggs
Try not to use freshly bought eggs, if you have older eggs in the fridge, use those first, they’ll peel easier!
Gently tap eggs on counter to crack shell all around. Peel eggs under running water and make sure you get under the skin film and let water run between film and egg for easier peeling.
I added a few pieces of ginger and 3 smashed garlic cloves to the soy mixture for a little heat and spice. If you use these or other spices, be sure to boil the soy sauce with the spices so they can properly infuse the soy mixture.
For soy sauce (I used 1/2 cup regular soy sauce, and 1/4 cup dark soy sauce so the color could penetrate the eggs more)
Boil eggs longer/shorter to your liking:
5 ½ minutes for soft egg whites and a runny yolk
6 minutes for solid egg white and runny yolk
6 ½ minutes for solid egg white with a jammy and semi-runny yolk
7 minutes for a solid white and a half set egg yolk
INSTRUCTIONS
1. In a small bowl mix together the 1/3 c warm water, soy sauce and all other ingredients.2. In a large pot, bring water to a boil. Gently place eggs in for 6 1/2 minutes (photo is of 6 1/2 min for medium eggs, or use guide above). Gently stir around water after 1 minute to distribute heat and vinegar.
3. Prepare large bowl with ice and water while eggs are boiling.
4. Place eggs in ice water and let eggs cool down before peeling. After a few minutes in its cold bath, I like to peel them under warm running water.
5. Place peeled eggs into soy mixture (you want to make sure the eggs are fully submerged in the sauce, so placing a plate on top works) and store in the fridge for at least 2 hours. The longer the tastier.
*Keeps for up to 3-4 days in fridge
The inspirational and original recipe is shared below via Christina Trinh, my amazingly talented and beautiful niece, and founder of Christina Trinh Eats (follow her on insta for other amazing delectable eats)!
Feel free to try her original recipe as well if you don’t have Mirin sauce.
Ingredients:
6 eggs
1/3 cup warm water
3/4 cup soy sauce (or sub with Braggs liquid amino)
1/4 cup Mirin (or use 4 tbs of sake and 2 tbs sherry vinegar as per original recipe)
4 tablespoons sake (if you really love the scent of it put in more)
Tips:
Add 1 tbs white vinegar when boiling of eggs (makes it easier to peel). You need enough water that there’s at least 1” of water above the eggs in your pot.
6 1/2 minutes makes that perfectly slighty runny eggs
Try not to use freshly bought eggs, if you have older eggs in the fridge, use those first, they’ll peel easier!
Gently tap eggs on counter to crack shell all around. Peel eggs under running water and make sure you get under the skin film and let water run between film and egg for easier peeling.
INSTRUCTIONS
1. In a small bowl mix together the 1/3 c warm water, soy sauce and all other ingredients.2. In a large pot, bring water to a boil. Gently place eggs in for 6 1/2 minutes (or use guide above). Gently stir around water after 1 minute to distribute heat and vinegar.
3. Prepare large bowl with ice and water while eggs are boiling.
4. Place eggs in ice water and let eggs cool down before peeling. I like to peel them under cold running water.
5. Place peeled eggs into soy mixture (you want to make sure the eggs are fully submerged in the sauce, so placing a plate on top works) and store in the fridge for at least 2 hours.