Ramen Eggs
Soft boiled eggs flavored in a spicy soy marinade guaranteed to jazz up your ramen
Marinated egg in Ramen
Instant ramen is something that can be jazzed up and revamped a million different ways based on your taste preference. My favourite way to jazz it up into something special is by using a marinated egg.
Traditionally soy marinated eggs are used in ramen but I guess based on my upbringing and the Trinidadian penchant for bold and bright flavours my twist on the marinated egg recipe is similar to Korean Mayak Eggs. Mayak eggs are spiced and flavoured with soy and eaten over plain white rice. However, I love the spicy marinated eggs in my ramen and even use some of the marinade in my ramen broth .
Note:
I like my eggs soft boiled for this recipe but feel free to adjust to hard boiled if you prefer.
For soft boiled eggs - place the eggs in boiling Water for 8 minutes and this yields a soft not runny yolk .
For firmer well done eggs - place eggs in boiling water for 10-12 minutes .
Habanero pepper can be substituted with jalapeños, serrano or 1/4 teaspoon of chili crisp or oil.
To make this gluten free substitute 1/4 cup of coconut aminos for the soy, however, omit the sugar.
Ingredients:
1 habanero pepper finely diced
2 eggs
1/4 cup light soy
1 Tablespoon dark soy
1/2 teaspoon brown sugar
2 cloves of garlic finely minced
1/4 inch of ginger finely minced
1 green onion finely minced
1 tablespoon of sesame oil
1/8 teaspoon of lime juice
Preparation:
Bring a pot of water to a vigorous boil and add eggs into boiling water for 8 minutes.
Make marinade for the eggs by placing all ingredients into a bowl and whisk to full incorporate.
Remove eggs from the boiling water and place in a bowl of cold water. Let eggs cool for 2 minutes and then peel off the outer shell.
Place peeled eggs into a the marinade and let it rest for 10-20 minutes before serving. Rotate eggs in the marinade to ensure eggs are fully coated in the marinade.