Nona's Soy Sauce Eggs Ramen Eggs
Transform your homemade ramen bowls or snack platters with "Nona's Soy Sauce Eggs Ramen Eggs," a simple yet flavor-packed recipe that delivers rich, umami goodness with every bite. These perfectly soft-boiled eggs, boasting a luxuriously jammy yolk, are marinated in a savory-sweet blend of soy sauce, mirin, and sugar, elevated by aromatic garlic, ginger, and scallions. Ready in just minutes of hands-on prep, the eggs soak overnight for a deep infusion of flavor, making them a versatile addition to ramen, rice bowls, or even charcuterie boards. Easy, satisfying, and utterly irresistible, these Japanese-inspired eggs are the ultimate make-ahead dish for meal preppers and food lovers alike.
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Ingredients
- 6 pieces Large eggs
- 120 ml Soy sauce
- 60 ml Mirin
- 240 ml Water
- 15 g Sugar
- 2 cloves Garlic
- 10 g Ginger
- 2 stalks Scallions
Directions
Step 1
Bring a medium-sized pot of water to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon to avoid cracking.
Step 2
Cook the eggs for 6 minutes for a soft, jammy yolk. If you prefer a firmer yolk, cook for 7 minutes.
Step 3
While the eggs are cooking, prepare an ice water bath by filling a large bowl with cold water and ice cubes.
Step 4
Once the eggs are cooked, use a slotted spoon to transfer them to the ice water bath. Let them sit for at least 5 minutes to cool completely.
Step 5
While the eggs cool, prepare the marinade. In a medium mixing bowl or a large resealable plastic bag, combine soy sauce, mirin, water, and sugar. Stir until the sugar is dissolved.
Step 6
Peel the garlic cloves and lightly crush them with the side of a knife. Slice the ginger into thin slices. Chop the scallions into 2-inch pieces.
Step 7
Add the garlic, ginger, and scallions to the marinade, stirring to combine all the ingredients.
Step 8
Once the eggs are completely cooled, gently crack and peel the shells. Be careful to keep the egg whites intact.
Step 9
Place the peeled eggs into the marinade. Ensure they are fully submerged. If necessary, place a small plate or a piece of parchment paper on top of the eggs to keep them submerged.
Step 10
Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight, to allow the eggs to absorb the flavors of the marinade.
Step 11
When ready to serve, remove the eggs from the marinade and slice them in half lengthwise. Discard the marinade or reserve it for a second batch of eggs within 2-3 days.
Step 12
Serve the soy sauce eggs as a topping for ramen, rice bowls, or enjoy them as a standalone snack.
Nutrition Facts
| Serving size | (794.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 741.6 |
| Total Fat 30.6g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 1116mg | 0% |
| Sodium 5113.0mg | 0% |
| Total Carbohydrate 66.1g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 48.8g | |
| Protein 48.9g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 255.8mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 1060.0mg | 0% |
Source of Calories