Momofuku Marinated Ramen Egg
Momofuku 6-minute eggs perfect topping on ramen or by itself as a snack
Ingredients
- 6 tablespoons warm water
- 1 tablespoon sugar addtional tablespoon for a sweeter egg
- 2 tablespoons sherry vinegar
- 3/4 cup soy sauce low-sodium or Tamari
- 4-6 large eggs
Instructions
- In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
- Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 minute. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
- Once the eggs are cool, (5-7 minutes) peel them in the water. See notes above.
- Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2 hours and up to 4 hours, making sure they are completely submerged or occasionally rotate eggs.
- Remove the eggs from the sweet and salty marinade. You can save the soy sauce mix for another round of eggs, if you wish. Refrigerate eggs in a tightly sealed container.