Marinated Egg For Ramen

1. 1

   Combine water, rice wine, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.

2. 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. 3

   Cook for exactly 7 minutes and 30 seconds. Drain hot water and transfer eggs to a bowl filled with ice water.

4. 4

   Cool for 3 minutes and then carefully peel eggs (the whites will be quite delicate).

5. 5

   Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating.

6. 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. 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.

* Per serving · 4 servings · Values may vary.