Soft-Boiled Ramen Egg
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
2 mins
-
Cook Time
2 mins
-
Additional Time
1 d
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Total Time
12 mins
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Servings
4 eggs
-
Calories
94 kcal
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Course
Condiments, Brunch
-
Cuisine
Japanese
Soft-Boiled Ramen Egg
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These flavorful soft-boiled eggs used as a ramen topping are called Ajitsuke Tamago (味付け卵) in Japan, which literally means "seasoned egg." This White Ramen Egg is marinated in a clear broth making it look like a regular soft-boiled egg and yet it has the perfect savory-sweet balance with loads of umami.
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Ingredients
- 4 soft boiled eggs (peeled)
- 1 cup water
- ¼ cup sake
- 1 tablespoon evaporated cane sugar
- 1 teaspoon salt
Instructions
- To make the brine, add the water, sake, sugar, and salt to a pot and bring to a boil. Continue boiling until the vapor no longer smells like alcohol.
- Remove the pot from the heat and chill to room temperature.
- Put the peeled eggs in a freezer bag and add the brine. Seal the bag, pressing out as much air as possible and refrigerate the eggs for at least overnight or up to 2 days.
- If you want to keep them longer, remove the eggs from the brine after 2 days. Store them in a sealed container in the refrigerator for up to another 2 days.
Nutrition Information
Show Details
Calories
94kcal
(5%)
Carbohydrates
4g
(1%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
163mg
(54%)
Sodium
647mg
(27%)
Potassium
60mg
(2%)
Sugar
3g
(6%)
Vitamin A
240IU
(5%)
Calcium
25mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 4eggs
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 647mg | 27% |
| Potassium | 60mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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