Ramen eggs are one of those things I didn’t think I could make at home, but after a few goes (during the first of which I marinaded the eggs in their shells and couldn’t work out why the eggs hadn’t changed colour) and a bit of eggsperimenting, I’ve cracked it. Sorry, no more of that.
Most recipes tell you to use a large amount of (expensive) mirin but you really don’t need to. OK, so your ramen eggs won’t be 100% authentic but they will be really good to eat. To make them basically, you’re boiling eggs, chilling them under a cold tap, peeling them and marinading them in a soy sauce-based marinade which is slightly sharp and slightly sweet for 24 hours. That’s it. I get a big tea mug and one third fill it with soy sauce, then add a couple of teaspoons of sugar and a good slug of black Chinese vinegar but, I reckon any dark vinegar – sherry vinegar for example – would work. Then top the mug up with water, stir until the sugar has dissolved and you’re done. Apart from boiling and chilling the eggs, this is as hard as it gets to end up with beautiful eggs for your ramen.
My two top tips are to buy the best eggs you can find (I use Waitrose Legbar ones for this) and to put a tiny pin hole in the base of each egg before boiling them so the shells come off really easily.
So, to recap:-
- Make the marinade as described above.
- Put a pin prick in the base of 6 large good quality eggs.
- Boil them for 7 minutes eggsactly (sorry, I know, I promised, but I can’t help it).
- Chill under running water for 10 minutes, then peel and pop in the marinade.
- Refrigerate overnight or for up to 24 hours and use in the ramen of your choice.