Meet your new weekly fridge addition: soy sauce eggs. This ramen shop staple requires just four ingredients and can turn boring salads or plain ramen into more flavourful meals.
Boil the eggs for exactly 6 minutes and 50 seconds, cool in an ice bath, then marinate for a few hours. The eggs will come out sweet and tangy, bursting with umami. You could make a whole batch good for the whole week.
(I don’t know what happens if you boil the eggs for 6 minutes and 51 seconds or 6 minutes 40 seconds, but the recipe from Food 52 urges us to be precise if we want to get Momofuku-like results.)
The Genius Ramen Shop Staple That Will Make Your Lunches Better [Food 52]
Comments
3 responses to “Marinate Eggs In Soy Sauce To Upgrade Your Ramen Or Salads”
Do you marinate with shells on or off?
probably off
Egg boiling time is meaningless without initial conditions:
Egg temp (fridge or room)
Initial water temp (tap, pre-boiled)
Time eggs go in (at the start, once water is boiling)
Sounds like a simple task but I bet many an egg has come out squishy or tough due to vague instructions 😛
Egg Temp is room temp, place the eggs in the boiling water (initial water temp isn’t a consideration), time starts from eggs going in the water.
I would also suggest adding a few tablespoons of mirin with the soy sauce, it counteracts the saltiness of the soy sauce with a bit of sweetness.