Ramen is a staple of student cooking all over the world, adding these rich and umami eggs with pimp up your plain packet noodles. This can be done with either fresh or already hard-boiled eggs with things you probably already have in your cupboard! So why not try this delicous recipe with some left-over easter eggs?!
- 6 Eggs (Fresh or hard boiled)
- 1 Tbsp vinegar
- 2 Garlic Cloves
- 1 cm Ginger
- 1 Tbsp brown sugar
- 0.5 dl soy sauce
- 2 Tbsp mirin (optional)
- 3.5 dl water
- Bring a pot of water to the boil and add a tbsp of vinegar (this makes the eggs easier to peel!)
- Gently lower the eggs into the boiled water and boil for exactly 6 minutes.
- After 6 minutes place the eggs in an ice bath for 4-5 minutes or run under cold water for a minute or two. Either way you want to cool you eggs down completely!
Begin here if eggs are already hard boiled
- Peel then grate the ginger and garlic.
- Heat the soy, mirin, sugar, garlic and ginger together over a medium heat until the sugar dissolves and the mixture caramelises a bit.
- Turn off the heat and add the water, then strain the remove the ginger and garlic.
- If necessary, peel the eggs by gently tapping the shell against a hard surface. Breaking it in multiple places will make this easier!
- Put the peeled eggs into an airtight container and cover with the marinate for a minimum of 3 hours.
Now they’re ready to eat you can either leave in the marinate or take them out. Either way they should be kept in the fridge for up to 4 days or until they start to smell bad.
Written by Jonathan Elliott
Foto by playingwithflour, (CC)