You couldn’t sell me on an omelette or scrambled eggs, they’re simply not for me. But a ramen egg – now we are talking. I tried my first ramen egg at a restaurant earlier in the year and let me just say… wow. The ramen egg craze is a craze for a reason. These eggs are complex, savory, gooey and just so delicious. Enjoy one as a snack, or slice it open and put it over a bowl of ramen or a plate of sautéed veggies. The great news? They’re simple to make and you can easily have a stash in the fridge ready to go.
- 7 organic pasture raised eggs
- 6 TBSP soy sauce
- 6 TBSP rice vinegar
- 1/2 tsp (or more to taste) Chili Garlic Sauce or Chili Crunch, optional
- 2 TBSP coconut aminos
- Boil your salted water, then slowly lower in your eggs. Boil for 6-7 minutes, then remove eggs and place in an icebath.
- While your eggs are cooling, make your marinade. In a large jar combine the soy sauce, rice vinegar, chili garlic sauce and coconut aminos.
- Peel your eggs and place in your jar and seal tightly, then place the jar in the fridge. You’ll want to turn the jar over ever time you open your fridge to make sure all the eggs get submerged in the marinade. You can also do this in a ziplock bag or shallow Tupperware to ensure they’re always submerged, but I try to use glass substitutes when possible. A word of caution if you’re using a glass jar – make sure your lid is sealed tight so your marinade doesn’t spill all over when you turn the jar upside down.
- Your eggs will be ready to eat in 12 hours and they’re good for 5 days! We eat these as a snack but they’re traditionally cut open and placed over a bowl of ramen. Mangia! (Let’s Eat!)
Tip: Once you’ve finished the eggs, you can then use some of the marinade to make fried rice, egg roll in a bowl or to marinate steak or chicken thighs with before putting them on the grill. We love a multi purposed recipe.
Recipe and photo are my own