Soy Sauce Ramen Eggs
Runny soft boiled eggs, marinated in a garlicky sweet soy sauce.
Ingredients
- 6 eggs cage free
- 2 quarts water
Marinade
- 1 1/2 cups water
- 2 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp rice wine vinegar
Instructions
- Add 2 quarts of water into a large pot. Bring water to a rolling boil. When water is boiled, turn fire to medium low.
- Using a slotted spoon, gently lower the eggs one at a time into the pot. Do not allow eggs to clank into the pot or they will crack.
- Allow eggs to simmer on medium heat for 7 minutes, gently stirring the water occasionally.
- Prepare a large ice bath. When eggs have finished cooking for 7 minutes, remove eggs from the water and place directly into the ice bath. Allow to sit at least 10 minutes.
- Then, using a spoon, peel the eggs. Tap the egg on each pointy end until the shell slightly breaks. Then, using the spoon, push the shell gently off the egg. Repeat until all eggs are peeled.
- Make marinade for eggs. Add water, soy sauce, garlic, sesame oil, sugar, and rice wine vinegar into a tall deli container. Mix well.
- Add eggs gently into the marinade, making sure all eggs are completely covered. Marinade at least 8 hours for best results.