Boiling, or more specifically, peeling fresh eggs can be a frustrating experience. You can steam, boil, or process your eggs using your favorite method. The method described below works well for me even if I am using eggs collected from our hens the same day. Yet the method for creating the cooked eggs isn't that important. Feel free to use your favorite method and then pick up the recipe at step three.The traditional ramen egg has a very soft yolk. It has a delicious creamy texture and flavor, but it is far less set than most boiled egg recipes. I like to stick to the traditional cooking time of 7 minutes to create that custardy texture. If you prefer your egg yolk to be cooked through or somewhere between, adjust your boiling time accordingly.It is important to the cooking time of the eggs that they be at room temperature when they are added to the boiling water. If your eggs are refrigerated, you can submerge them in a container of hot tap water for about 5 minutes which will warm them up enough to compensate for being refrigerated.We love to cook dishes seasoned with Japanese and Korean flavors, so I keep the marinade ingredients stocked in my pantry. If you don’t have them, please don’t let that keep you from making these delicious eggs. Like most recipes, you can adjust the ingredients based on your preferences and what you have in the pantry. I prefer to use a reduced sodium version of soy sauce or tamari when making this marinade to keep the salt levels in check. If you don’t have the reduced sodium version on hand, simply replace a Tablespoon or two of the soy sauce with water to achieve similar results.If you would like to try these eggs and only have soy sauce or tamari, you can make a slightly different version without needing the other specialty ingredients. For the marinade, combine ½ cup water, ¼ cup soy sauce, 1 teaspoon sugar, and a splash of vinegar. Add a bit of garlic powder if you like or omit it entirely based on your preference.
Servings: 6eggs
Author: Jennifer from 1840 Farm
Ingredients
6large eggs. at room temperature (see note)
½cupsoy sauce or tamari(see note)
¼cupwater
2Tablespoonsmirin
1Tablespoonrice wine vinegar
½teaspoongarlic powder
⅛teaspoontoasted sesame oil
Instructions
Select a saucepan large enough to hold your eggs in a single layer. Add enough water to completely cover the eggs. Bring the water to a boil. Gently lower the eggs into the boiling water. Adjust the heat as needed to hold the eggs at a gentle and constant boil. Set a timer and cook for 7 minutes for the traditional soft egg. If you prefer, you can add more time to cook the yolk through although I prefer to remove mine at 7 minutes.
After the cooking time has elapsed, use a slotted spoon to transfer the eggs to a bowl of ice water. Allow them to cool for 5 minutes. This will shock the eggs, stop the cooking process, and make the shells easier to remove cleanly from the eggs.
As the eggs cool, add the marinade ingredients to the pot. Warm the ingredients over low heat. They do not need to be brought to a simmer or boil. If you have chosen to add sugar to your marinade, this warming will help to dissolve the sugar fully. Remove the pot from the heat and transfer the warm marinade to a container with a lid that can accommodate the marinade and your peeled eggs.
Once the eggs have cooled, they can be peeled. Tap the round bottoms of the cool eggs on a flat surface to crack the shell. This is the spot where the air sack tends to come to rest underneath the shell. Opening the shell there is usually the easiest way to remove the shell from the boiled egg cleanly.Carefully remove the eggshell from the egg. Peeling under a running faucet or in the bowl of water used to chill the eggs can make this process a bit easier. Continue until all of the eggs have been peeled.
At this point, your eggs should be cool and peeled and the marinade should be slightly warm, but not at all hot to the touch. If the marinade is hot, allow it to cool slightly before adding your eggs.
Add the eggs to the marinade. A container that keeps the eggs submerged in the marinade is best, but if your eggs are not fully submerged, you can gently agitate or rotate them once or twice as they rest in the refrigerator.
The eggs are at their most flavorful and beautiful after 8 to 24 hours of marinating although I have served them in less time when I decide to make them on a whim . They’re still delicious in less time, especially if you drizzle a bit of the marinade over them after slicing.
If you choose to store these eggs past the 48 hour mark, remove the eggs carefully from your marinade and transfer them to a container with a tight fitting lid. Store in the refrigerator. Boiled eggs can be stored for about 7 full days (including the marinating time) with good results.
Serve soy marinated eggs sliced in half or quartered on top of bowls of ramen noodles with or without broth. They are also delicious over rice or added on top of a salad with a soy vinaigrette. They’re visually striking with a sprinkling of sesame seeds, furikake seasoning, or sliced green onion on top.
Notes
These eggs come together easily and can be held in the refrigerator for a few days before serving. They are more flavorful if you can make them ahead of time and allow them to marinate for 8 – 12 hours before serving. They can be kept in the soy marinade for about 48 hours without overpowering the natural and delicious flavor of the egg.If you intend to store the marinated eggs longer than that, remove them from the marinade and store in an airtight container in your refrigerator. Boiled eggs can be kept safely in the refrigerator for a full week. Remember to include the hours or days you marinate your eggs in that length of time. We rarely allow these delicious eggs to go that long without being eaten, but they do keep quite well for a few days post marinade.The remaining soy marinade can be reused to make another batch of eggs. It can also be used as a simmering sauce for stir fried meat and vegetables or be drizzled over rice, ramen, or steamed vegetables before serving. It is full of delicious flavors, so I never let it go to waste.