Ramen Eggs

Step 1

To make the ramen egg marinade, add the chicken stock, soy sauce, sake, sugar, and ginger to a small pot and bring the mixture to a boil. Continue boiling the mixture until it no longer smells like alcohol (this will take about 2 minutes). Let this cool to room temperature before using it.

Step 2

Us the back of a spoon to crack a small round divet in the bottom of each egg.

Step 3

Place the eggs in a pot and fill the pot with enough water to cover the eggs by 2-inches.

Step 4

Bring the eggs to a rolling boil and then turn off the heat. Set a timer for 5-6 minutes. The time will vary on several factors, including your eggs' size and temperature, your stove's efficiency, etc.

Step 5

When the timer is up, drain the eggs, and rinse them in several changes of cold water until the eggs feel cool to the touch. Keep the eggs soaking in cold water for at least 20 minutes.

Step 6

To peel the eggs, crack them all over using the back of a spoon, and then start peeling them from the bottom (where you cracked the divet), and work your way around the egg in a spiral. Make sure the egg stays wet and that you remove all of the soft membrane. Add the eggs to a zipper bag.

Step 7

Remove the ginger from the marinade and pour the sauce over the eggs. Press out as much air from the bag as you can, and seal it shut. Let the eggs marinate in the refrigerator for at least 8 hours, or as long as 12.

Step 8

After they're fully seasoned, remove the ramen eggs from the marinade and store them in a sealed container in the fridge for up to three days.