Soy Sauce Eggs or Ramen Eggs, as they're sometimes known, are my favourite part of a bowl of ramen; soft, medium, or hard boiled eggs marinated in a delicious mixture of soy sauce, rice vinegar, a hint of brown sugar, green onion, ginger, garlic, and hot peppers.
Ingredients
2packed tablespoons brown sugar
4garlic clovespeeled and minced
2green onionstrimmed and cut in half
1/2-inchpiece of gingersliced thinly or smashed with a meat tenderizer to loosen up the juices
1/2to 1 whole hot pepperjalapeno, fresno, bird chile, etc... your preference, washed and thinly sliced
3/4cuplow sodium soy sauce
2tablespoonsrice vinegar
6tablespoonsboiling water
8soft boiled eggsor medium or hard boiled eggs, peeled
Instructions
Add the brown sugar, garlic cloves, green onions, ginger, and hot pepper to a clean quart sized jar. Pour the boiling water over the top and swirl to dissolve the sugar and release the aroma from the aromatics. Pour in the soy sauce and rice vinegar. Swirl gently. Plunk the eggs into the mixture, pressing gently to make sure they're all submerged. Lid tightly, invert the jar a couple of times, and stash in the refrigerator. They can be used as soon as 2 hours after soaking, but can be left up to 24 hours in the mixture to enhance and deepen the soy sauce flavour.
Serve cold, room temperature, or heated up, alone with a little sprinkling of togarashi or black pepper, or over rice, congee/juk, ramen, salad, or any other place you think an umami-packed, fragrant, soy sauce flavoured egg would be welcome.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.