Soy-Marinated Eggs Are The Topping Your Ramen Has Been Missing

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Perfect soy-marinated eggs start with soft-boiling them very precisely —for six minutes at a simmer rather than a rolling boil; eggs cooked at higher temperatures tend to develop chewy whites. Once boiled, transfer them to an ice bath to stop further cooking; this will ensure you get a nice semi-liquid yolk.

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@vernahungrybanana

These soy marinated eggs are so so so easy to make but so addctive and delicious!! P.s. ramen recipe coming soon! #eggs #easyrecipe #japanese #foodtiktok #yum #fyp

♬ original sound – Verna | asian food & travels

Peeling soft-boiled eggs can be a chore, especially with large batches. Thankfully, there are a few hacks to help. Add a tablespoon of vinegar to the boiling water to soften the shell. Combined with the shock of the ice bath, those shells will be ready to fall off. To move things along even faster, use the water hack to peel eggs without damaging the delicate whites. A wide spoon can also help get larger chunks of the eggshell off.

The marinade has just a few ingredients — water, soy sauce, and mirin. Adding some sake to the mix brings complexity to the flavor, and a few pinches of granulated sugar helps balance the acidity. If mirin isn’t available, the sweet, mellow notes of sherry vinegar will do the job as well. Remember to simmer the marinade until all the alcohol smells have evaporated, then bring it to room temperature before pouring it over the soft-boiled eggs. Four hours of marination packs a good amount of flavor, but anything more than 12 hours risks the eggs getting tough and chewy.

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