Ramen Eggs

Prep: 15 min
Cook: 7 min
Total: 4 hr 22 min (includes chilling time)
Ingredients Directions Nutrition Ratings
6 servings

All-Purpose Stir Fry Sauce

1 cup coconut aminos

½ cup fresh orange juice

¼ cup Red Boat fish sauce

2 tablespoons rice vinegar

2 teaspoons garlic powder

2 teaspoons ginger powder

1 teaspoon sesame oil (optional)

Ramen Eggs

6 large eggs, straight from the fridge

1 cup water

½ cup All-Purpose Stir-Fry Sauce

1. Make the stir fry sauce: Combine all of the ingredients in a small jar. Cover it tightly with a lid and shake well to incorporate before using. (This sauce keeps in the refrigerator for up to two weeks.)

2. Make the ramen eggs: Fill a large saucepan more than halfway with water and bring it to a boil. Then, carefully and completely submerge the eggs in the boiling water.

3. Boil the eggs uncovered for 7 minutes. Gently move the eggs around occasionally to help keep the yolks centered.

4. Once the 7 minutes are up, use a slotted spoon to transfer the eggs to a large bowl of ice water.

5. Leave the eggs in the ice bath for 10 minutes, then peel them.

6. In a measuring cup, stir 1 cup water with All-Purpose Stir Fry Sauce to form a marinade.

7. Place the eggs in a bowl or measuring cup and pour the marinade on top.

8. Cover and place the marinating eggs in the fridge for at least 4 hours and up to 3 days. If the eggs aren’t fully submerged, make sure to rotate them occasionally. The longer you soak them, the more flavorful they become.

9. To serve, carefully cut the eggs in half. Eat ’em as-is, or use them to adorn salads, soups or a tasty bowl of ramen.

135 calories

5g fat

17g carbs

6g protein

15g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Source: purewow.com