How to marinate eggs for ramen?

Two halves of marinated eggs are an integral part of a real Japanese ramen soup. Their delicate taste and texture add a special charm to the dish. We offer you simple and effective tips from brand chef Ilya Chervenko on how to marinate eggs for ramen soup using quality ingredients from Katana.

Step 1: Preparation of eggs

Before cooking, make a small hole with a needle in the shell of each egg. This will help avoid cracking during cooking and ensure a perfectly smooth surface of the egg.

Step 2: Boiling the eggs

Place the eggs in boiling water and boil for 6 minutes. This time will allow you to reach the ideal state, when the protein is already cooked, and the yolk remains tender and slightly runny.

Step 3: Cooling the eggs

Remove the eggs from the boiling water and immediately plunge them into cold water. This will stop the cooking process and make it easier to clean the shell later.

Step 4: Preparing the marinade

For the marinade, mix:

• 50 ml classic soy sauce Katana
• 25 ml Katana rice vinegar
• 25 ml Mirin Katana
• 50 ml of water

Step 5: Pickling the eggs

Peel the cooled eggs from the shell and place them in the prepared marinade. Leave the eggs in the marinade for at least 2 hours. During this time, they will acquire a characteristic taste and color that ramen fans appreciate so much.

Step 6: Adding the eggs to the ramen

Before serving, add the pickled eggs to the finished ramen soup. Cut the eggs in half to reveal their delicious yolk and enjoy the taste of authentic Japanese ramen at home.

By following these simple instructions, you will be able to prepare the perfect pickled eggs for ramen at home, which will make your dish even more delicious and authentic. And how to prepare ramen soup, read Miso ramen recipe. Enjoy a culinary journey with ingredients from Katana!