Marinated Egg – Ramen Making Chapter 2

There’re already so many thorough articles about how to make perfect boiled eggs. For me, I’m using my own method to cook my favorite egg with set white and runny yolk. They are easy to peel too. You could use these boiled eggs to make marinated eggs for topping of ramen. They are also very delicious to eat alone. Another fancy way to serve them is top caviar on the halved egg.

Step 1. Decide how long to boil according to egg’s size.
The eggs I’m usually using are pretty small, almost the same size of tablespoon. The boiling time is 4 minutes. For bigger egg, boiling time should adjust to 5 minutes.

Marinated-Egg

 

Step 2. Put eggs into a small pot, add water till slightly cover the eggs. Be careful about pot size, since bigger pot will increase boiling time, thus affect the result.

Marinated-Egg-2

 

Step 3. Heat the pot on low heat till bring the water to boil, turn the heat to lowest immediately, set timer to boil 4 minutes.

Marinated-egg-3

 

Step 4. When the eggs are cooked by set time, remove pot from heat immediately. Pour boiled water away and refill pot with tap water to chill eggs down for a few seconds. Repeat for 2 to 3 times, till eggs are warm, then peel immediately. The eggs will look like below, with firm white but runny yolk.

Marinated-egg-4

Final Step Use boiled eggs to make marinated eggs.

Marinated-egg-5

 

Marinated Egg - Ramen Making Chapter 2
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Japanese
Serves: 4
Ingredients
  • 1 cup water
  • 1 slice ginger (size of a dollar coin)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 Boiled eggs, peeled
Instructions
  1. Add water, ginger, soy sauce, vinegar and salt to a small pot, heat on medium heat till bring a boil. Turn to low heat and boil for 8 minutes. Remove pot from stove to chill down.
  2. After the mix liquid in the pot is cool enough, add eggs and the liquid in a small container. Let the liquid to cover the eggs. Marinate in the fridge overnight. The eggs could be stored in the fridge for 2 days.

 

Other chapters of ramen raking series

Chapter 1 … Chashu (braise pork belly)
Chapter 3 … Pork Stork
Chapter 4 … Tonkotsu Ramen

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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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2 thoughts on “Marinated Egg – Ramen Making Chapter 2

  1. Pingback: Chashu (Braised Pork Belly) | Omnivore's Cookbook | Omnivore's Cookbook

  2. Pingback: Tonkotsu Ramen - Ramen Making Chapter 4 - Omnivore's Cookbook

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