The ramen egg (soy sauce egg) with liquid egg yolk will make you mouthwatering. They’re so yummy and delicious. And only takes you 15 minutes to make. Make sure you make extra portions because they go perfectly with miso ramen, curry rice, Chinese noodle soup, or egg salad sandwich rolls.
Ramen egg recipe:
Ramen egg (soy sauce egg) only needs to be soaked for one to two days before it can be consumed. After one day of soaking, the surface will be light brown and slightly salty. On the second day, it’ll be dark brown and salty. You can adjust it according to your preferences.
What do you need:
Ramen egg is also called soy sauce egg, so the main ingredients are eggs and soy sauce, Shaoxing wine (or white sherry), and sugar. The addition of Shaoxing wine ensures that the soy sauce egg has a wine flavor, rather than just tasting like soy sauce. Sugar is mainly used to balance the salty taste of soy sauce. Some soy sauces are relatively salty and need a little sugar to neutralize the salty taste.
How to make:
- Put soy sauce, water, Shaoxing wine and sugar in a pot and heat it. Let the sugar melt after it comes to a boil, then turn off the heat. Set it aside and let it cool down.
- Put the eggs and water in the pot and heat them. The water should just cover the eggs. Once it boils, turn it to medium-low heat and boil it for 6.5 to 8 minutes. The most important thing is that you keep turning the eggs gently before the water boils. This way the yolk will stay in the center of the egg.
- Soak the eggs in cold water or ice water as soon as possible after cooking. If you use cold water, change the water several times to cool the eggs as quickly as possible. This way the eggs won't be cooked further.
- Pour the sauce into a zip-lock bag or a fresh-keeping container and add the peeled eggs. Turn the eggs with your fingertips so they're evenly colored, and place them in the refrigerator to marinate for 1-2 days before eating.
Different types of egg doneness:
When the water boils, switch to medium-low heat and continue boiling.
When it’s boiled for 6 minutes. At this point, almost all of the yolk is liquid, while the egg white is still quite soft.
After 6.5 minutes, the yolk will flow out and be half-cooked at the edges
After 7 minutes, the yolk is half-cooked but not yet runny.
How to cut soy sauce eggs?
Cut each egg in half using the thread by wrapping the thread around the egg or pushing it through the egg. You can also cut the egg in half with a small knife, but thread makes a cleaner cut, especially if the yolk is runny.
How long can it be kept?
It can be kept in the refrigerator for a week. But you’ve to throw away the marinade sauce no later than the second day you marinate. We just want the egg. If the egg stays marinated for more than 3 days, it’ll become too salty. It can be served with rice, as an accompaniment to beer, or as a side dish.
What to eat with soy sauce egg:
- Noodles: Pairs best with miso ramen, Chinese noodle soup, shirataki noodles, and rice vermicelli.
- Side dishes: Beers pair well with mixed vegetable pickles, cucumber salad, and baked cauliflower.
- Rice: fried rice, one-pot chicken and rice, and curry rice
- Bread: deviled egg salad sandwich roll
Watch how to make:
Ingredients
- 8 egg
- 1/2 cup /150 ml soy sauce, Note 1
- 3 teaspoons sugar, Note 1
- 1/2 cup /150 ml water
Instructions
MARINATE SAUCE:
- Prepare a pot, put soy sauce, water, Shaoxing wine and sugar in and heat it. Let the sugar melt after it comes to a boil, then turn off the heat. Set it aside and let it cool down.
BOILED THE EGG:
- Prepare a pot, put the eggs and water in it and heat it. The water should just cover the eggs. Once it boils, turn it to medium-low heat and boil it for 6.5 to 8 minutes. (Note 2)
- The most important thing is that you keep turning the eggs gently before the water boils. This way the yolk will stay in the center of the egg.
PEELED THE EGG:
- Soak the eggs in cold water or ice water as soon as possible after cooking. If you use cold water, change the water several times to cool the eggs as quickly as possible. This way the eggs won't be cooked further.
- Peel off the egg shell.
MARINATE THE EGGS:
- Pour the sauce into a zip-lock bag or a fresh-keeping container and add the peeled eggs. Turn the eggs with your fingertips so they're evenly colored, and place them in the refrigerator to marinate for 1-2 days before eating. (Note 3)
ASSEMBLING:
- Cut each egg in half using the thread by wrapping the thread around the egg or pushing it through the egg. You can also cut the egg in half with a small knife, but the thread makes a cleaner cut.
Video
Tips & Notes:
- Some soy sauces are relatively salty and need a little sugar to neutralize the salty taste. So if your soy sauce is saltier, you need to adjust the sugar ratio and add a little more starting at half a teaspoon.
- When it’s boiled for 6 minutes. At this point, almost all of the egg yolk is runny, while the egg white is still fairly soft.
After 6.5 minutes, the yolk will flow out and be half-cooked at the edges
After 7 minutes, the yolk is half-cooked, but not yet liquid. - You’ve to throw away the marinade sauce no later than the second day you marinate. We just want the egg. If the egg stays marinated for more than 3 days, it’ll become too salty.
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