Soft boiled eggs seasoned with soy sauce, Nitamago Ramen Eggs are an indispensable accompaniment to a hot bowl of ramen. Much like every chef has their own recipe for chili or bolognese, there’s no one way to make Nitamago Ramen Eggs, but we’ll let you in on our secret method!
Easy to make, the most difficult part of this recipe is patience! On the flip side, if you can resist eating them for long enough, Nitamago Ramen Eggs are great for making the day before for picnics or lunchbox treats.
In a pan, bring to the boil enough water to cover all your eggs. When the water has begun to simmer, add the eggs and cook over a medium heat for 7 minutes.
In a separate pan, add tsuyu, cooking sake, soy sauce, mirin, pepper and ginger. Bring to the boil, then remove from heat and leave to cool.
When eggs are finished cooking, plunge into ice water and leave to sit for 5 minutes. Carefully peel the shells while the eggs are still in the water.