Marinated Egg For Ramen – a delicious recipe with water, rice cooking wine, mirin, soy sauce, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Combine water, rice wine, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
2
Bring 1 quart of water to a boil in a medium saucepan over high heat. Carefully lower eggs into water with a slotted spoon. Reduce heat to maintain a bare simmer.
3
Cook for exactly 7 minutes and 30 seconds. Drain hot water and transfer eggs to a bowl filled with ice water.
4
Cool for 3 minutes and then carefully peel eggs (the whites will be quite delicate).
5
Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating.
6
Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.
7
Cover and refrigerate at least 4 hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days.
242
kcal
Calories
8
g
Fat
32
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup water, 1/2 cup rice cooking wine, 1/4 cup mirin, 1/4 soy sauce, and more.
Yes, Marinated Egg For Ramen falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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