Nona's Soy Sauce Eggs - Ramen Eggs

"A very simple recipe using my favorite food, soy sauce, for marinating boiled eggs. You can eat these eggs simply sliced or whole. I admit, I love these eggs served simply or in ramen and have them often in my refrigerator for a quick snack. If you like you can add many other ingredients to the marinade such as garlic, gochujang, miso, tobandjan, tenmenjan, tabasco or other hot sauces. These eggs are often served in ramen in Japan. For an authentic Japanese ramen style eggs, boil for 6-7 minutes only for softer yolk."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
photo by Rinshinomori photo by Rinshinomori
Ready In:
9mins
Ingredients:
5
Yields:
6 eggs
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ingredients

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directions

  • Place the eggs in a sauce pan. Cover with enough water so that eggs are submerged and bring the water to boil.
  • As soon as the water comes to boil, turn off the heat and cover the pan. Let it sit 8 to 9 minutes. If you like less cooked eggs such as in ramen style eggs, let it sit 6 minutes only for softer yolk.
  • Plunge the eggs in cold water and crack the shell all around and soak in cold water for 5 minutes or so (this makes it easier to peel). Shell the eggs under running water. I find peeling from the the pointed side of the egg first makes it easier to peel.
  • Combine vinegar, soy sauce, sugar, and sesame oil in a small pan and heat to boiling. As soon as it boils, remove from heat and let it cool a bit. Place the eggs in a large plastic bag or a plastic container and pour the marinade in and marinate for at least 24 hours, moving the eggs around from time to time.
  • Remove the eggs and cut in half length ways. Serve simply or top with condiments of your choice such as a bit of mayo, softened cream cheese, etc.

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Reviews

  1. drinkmore
    Tasty on a salad. Thank you!
     
  2. littlemafia
    And I never thought it was possible to make them at home. I like the 6 minutes ones too. Once I made ramen soup from the scratch and while was good something was missing and I'm quite sure it was the eggs!
     
  3. mersaydees
    Rinshinomori, thank you! Simple and wonderful wins every time! With your Japanese cultural advantage here on Zaar, you may feel some pressure to educate us non-Japanese. Please contribute this quality of Japanese recipes to this site! Please! I cannot wait to make the 6-minute version with Ramen noodles! Made for <b>Aussie NZ Recipe Swap #22</b>.
     
  4. Mrs.R
    Awesome! I'm so addicted! I'm making these almost every week, and keeping them in my fridge since they make such a great snack. I've noticed that LITE soy sauce does not work at all with these - it's gotta be the real thing. Thanks so much!
     
  5. Shelly 5
    I love these eggs! I lived in Japan for a year and I cannot have ramen without a soy sauce egg in it! I make these and eat them plain sometimes, too!
     
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RECIPE SUBMITTED BY

You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.
 
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