Ramen Eggs

  • 4 – 5 large eggs (I make more in case some crack or don't peel well)
  • Leftover brine from pickled shiitakes
  • ¾ cup mirin
  • ¼ cup regular soy sauce
  • ¼ cup dark soy sauce (if you can’t find it, substitute with an equal amount of regular soy sauce + 1 tablespoon brown sugar)

Fill a saucepan with water. Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and to have about 1 inch of water above the eggs once added to the pan.mAdd some salt or a little vinegar to the water to keep egg whites from collecting in the water if an egg cracks while boiling.

Bring the water to a boil over high heat with the lid on. Then lower the heat so that the water is still bubbling but not at a rolling boil. Lower each egg gently into the water. As soon as you’ve lowered all the eggs into the water, place the lid back on, and immediately set the timer to cook the eggs to your preference:

  • 6 minutes for a set white, but runny egg yolk.
  • 6 ½ minutes for a set white, a jammy/runny egg yolk.
  • 7 minutes for a set white, and a half set egg yolk.

When the time is up, remove the eggs and immediately place them in a bowl with cold water and ice cubes for a few minutes to stop the cooking and allow the eggs to shrink within the shells. This will make them easier to peel.

Carefully peel the eggs by gently tapping them on a hard surface to create little cracks along the surface. Once peeled, place the eggs in the brine or marinade (see instructions for marinade below). Allow the eggs marinate for at least for 2 hours, or up to 24 hours.

Remove the eggs from the brine or marinade and place them in a separate air-tight container. These can be stored in the fridge for up to 4 days. Keep the rest of the brine or marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.

Place the marinade ingredients in a tall container with an air-tight lid. Whisk to combine (if you added any brown sugar, make sure the sugar is completely dissolved). Use as described above if you do not have pickled shiitake brine.

  • Yields: 4-5 eggs
  • Preparation Time: 15 minutes plus marinating time