The yolks of ramen eggs have a uniquely “jammy” texture are they're beige to light brown in color because they're marinated in a combination of soy sauce and mirin. Learn how to can make this iconic ramen topping at home!
Place the eggs in a small saucepan. Fill the saucepan with water up to 1-in (2.5 cm) above the eggs. Set over high heat and bring to a boil. Lower the heat and simmer for exactly 7 minutes.
While the eggs cook, fill a bowl with cold water and add ice to make it extra cold. When the eggs are done, immediately transfer them to the ice water bath and leave to cool for 10 minutes.
In a small, resealable plastic bag, combine the water, soy sauce, and mirin. Carefully peel the eggs and transfer them to the marinade. Close the bag, making sure to remove all the air from the bag before you seal it. Refrigerate the eggs overnight, making sure the eggs remain completely submerged in the marinade (you can place the bag in a small container to force it to stand up.) Use within 4 days.
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