Have you ever wondered how to make those perfect, jammy eggs that come nestled on top of a bowl of ramen? Turns out it’s super-easy, and they make a great snack, too.
What are ramen eggs?
Ramen eggs have always seemed kind of magical to me. They’re savory and sweet, with perfect jammy yolks. The outsides are shellacked with a gorgeous, rich brown that fades away into the center. How do they DO that?
Well, here’s the thing. They take everyone’s favorite seven-minute boiled eggs, let them hang out overnight in a truly simple marinade made in a flash from sake, mirin, soy sauce, and sugar, and that’s it. There’s no step three except to eat them.
- 4 seven-minute eggs
- 1/2 cup sake
- 1/2 cup mirin
- 1/2 cup soy sauce (reduced sodium is fine)
- 1/4 cup sugar
- 1 heaping cup ice
- In a small pot, stir together sake, mirin, soy sauce, and sugar. Warm over medium heat, stirring occasionally, until sugar is dissolved.
- Off the heat, add one heaping cup of ice to the pot to both dilute and chill the marinade. (Alternatively, you can place the ice in a 4-cup glass measuring cup or nonreactive bowl and pour the marinade overtop.)
- Place peeled seven-minute eggs into marinade, cover tightly, and refrigerate for about 24 hours, turning once or twice if you think of it.
- For less intense flavor, you can remove the eggs at any point after about eight hours. For more intense flavor you can let the eggs marinate a bit longer. However, the salt and sugar in the marinade will make the eggs tough eventually, so don't leave them for more than about 36 hours.