An essential accompaniment to any ramen. The salty soy cures these eggs perfectly giving you a rich jammy yolk.
These will take 2 days to cure in the fridge but can be left for 4 days.
You can use whatever aromatics you like. I’ve gone with mushrooms, dried anchovy and bonito flakes but ginger, garlic, spring onions are also good too.
Pricking a hole in the base of the egg makes for easier peeling.
The yolk will be very runny but the cure will set the middle slightly.
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Please refer to my Instagram to watch me make this.
125ml dark soy sauce
2 tbsp dried mushrooms
1 tbsp dried anchovy
1 tbsp bonito flakes
4-6 large eggs
FOR THE RAMEN EGGS:
Combine the water, dark soy sauce, mirin, sake, dried mushrooms, dried anchovies and bonito flakes in a saucepan.
Bring to a boil and turn off the heat. Transfer the marinade to a large bowl and leave to steep and cool down completely.
Bring a large pot of boiling water to a boil.
Using a pin, prick a hole in the base of each egg.
Prepare an ice bath with a large bowl of water and plenty of ice cubes.
Gently place the eggs in the boiling water and boil for 6 minutes.
Immediately plunge the cooked eggs into the ice bath to halt the cooking process.
Carefully peel the eggs being careful not to damage the exterior.
Gently drop the eggs into the marinade and use and place a folded square of kitchen roll on top. This will make sure the eggs stay submerged.
Cure in the fridge for two to four days.