marinated eggs

Delicious Soy marinated eggs, perfect for a warming bowl of Ramen soup, for other noodle and rice dishes or even as a snack. A delicious blend of soy sauce, mirin, garlic and ginger for wonderfully sweet and salty, divinely marinated eggs!

Soy-Marinated Ramen Eggs

eggs

tBsp white vinegar

garlic

ginger

tBsp brown sugar

soy sauce

mirin sauce (optional)

water

Carefully prick the large end of the eggs with a needle or an egg piercer.  This will allow the air to escape the shell to give you a smooth, rounded end to your egg.

Bring plenty of water to boil and add 1 tBsp white vinegar. This will help make the eggs easier to peel, which is crucial to a perfect 'aesthetical' marinated egg. The marinade will cling to any imperfections in the egg otherwise, making them obvious. 

Carefully dip the eggs in the boiling water and boil for exactly 6 minutes. Timing is critical to keep a slightly runny yolk.*

First, slice 3 pieces of ginger and chop or smash the garlic. **

Heat up the soy sauce and mirin sauce together with the sugar, garlic and ginger. Keep on the heat for a couple minutes until the sugar dissolves and the mixture caramelises a bit.

Turn off the heat and add 1.5 cups of water. Remove the ginger and garlic. ***

Carefully peel the eggs. To have a perfect egg white surface, gently tap the egg against a hard surface to break the shell in multiple spots and they'll be easier to peel. 

Transfer the eggs to a glass container and cover them with the soy sauce mixture. Marinate for a minimum of 3 hours ( This can be done at room temperature, although any longer then I'd transfer them to the fridge).

In as little as 3 hours, you get marinated, slightly coloured eggs with a runny gooey yolk. You can then either remove the eggs and store them in the fridge for up to 4 days. Alternatively, leave the eggs in the marinade in the fridge.These are now ready to add to your favourite dishes or eat as a snack. I love to enjoy them with a warming bowl of ramen.

As soon as 6 minutes are over, place the eggs in ice water ( an ice bath) for 4-5 minutes. Alternatively, you can run cold water over them for a minute or two ( until the eggs are completely cooled down). This is crucial to stop the cooking process and keep the egg yolk creamy. To Prepare The Marinade:

https://content.jwplatform.com/videos/exgapk7V.mp4

Delicious Soy marinated eggs, perfect for a warming bowl of Ramen soup and as a snack. A delicious blend of soy sauce, mirin, garlic and ginger for wonderfully sweet and salty, divinely marinated eggs!

Simple Soy-Marinated Ramen Eggs

These Mayak eggs call for simple ingredients to make the most flavorful batch of eggs ever! These soft &amp; jammy eggs are soaked in a delicious marinade overnight to create a wonderful burst of flavor in every bite. Make your own batch today with this quick &amp; easy recipe!

Mayak Eggs (Korean Marinated Eggs)

eggs (at room temperature)

tbsp white vinegar

salt

green onions, sesame seeds, dried seaweed flakes, sesame oil (for garnish)

ml honey, oligo syrup, corn syrup, or sugar

onion

garlic (minced)

green chili pepper

sesame seeds

In a small bowl, add all marinade ingredients and mix to combine.

Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.

When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.

Gently peel the eggs (detailed tips above) and place them in a container. Pour the marinade on top, cover, and store in the refrigerator overnight, or at least 6 hours.

To serve, place the egg over a bed of rice, and garnish with green onions, sesame seeds, dried seaweed flakes, and/or sesame oil to taste. It makes for an excellent garnish over a bowl of noodles as well. Enjoy!

A simple and delicious Japanese-inspired vegetarian ramen noodle soup recipe. Packed with vegetables and plenty of flavour for a satisfying, healthy ramen meal

Japanese-inspired Ramen Noodle Soup

tBsp sesame oil

ginger knob

garlic gloves

spring onion stalks

tsp black sesame seeds

carrot

broccoli (a few florets)

courgette

baby bok choy

shiitake mushrooms

red cabbage (shredded)

red chilli

lime

eggs (marinated)

oz noodles (dried)

vegetable stock (check my blog for recipe)

(Options: any of the vegetables can be omitted or replaced

In a large pot, heat up the sesame oil and soy sauce over medium-high heat. Add the garlic and ginger and stir fry them for a minute, to begin to soften. 

Add the veggies and mushrooms and carefully stir. Pour in a bit of water if the pot is too dry.

Close the lid so the veggies can steam nicely for about 2-3 minutes. They might come out a little crispy/hard so if you like them more tender, just cook them for a couple of extra minutes. 

Warm up your homemade vegetable stock and season with salt or soy sauce. Note* In the original stock recipe I don&#039;t include any salt specifically so it can be seasoned to match each recipe. Here I would definitely suggest giving the stock a splash of soy sauce along with some salt- it&#039;s delicious.* 

Prepare the ramen noodles according to the packet instructions. I usually place them directly into my broth for the required cooking time then remove it from the heat. 

Pour the vegetable stock in a deep bowl and add the noodles then add the cooked veggies. 

Top with some chilli and spring onions (optionally) . Add a wedge of lime too (which is the perfect garnish for this broth).

Add a homemade soft boiled soy-marinated egg. Sprinkle with black sesame seeds and enjoy!

https://content.jwplatform.com/videos/moaiSZQ2.mp4

A simple and delicious Japanese-inspired vegetarian ramen noodle soup recipe. Packed with vegetables and plenty of flavour for a satisfying, healthy ramen meal.

Mayak eggs are Korean marinated eggs that are soft boiled then marinated in a tasty marinade of soy sauce, garlic, peppers, and sesame seeds.

Mayak Eggs - Korean Marinated Eggs

eggs (cold

Tbsp vinegar (for peeling eggs)

sesame oil

Tablespoon dark soy ((optional); substitute with soy sauce)

sugar (See Note 1)

scallions (chopped)

peppers (red

Make marinade

Make marinade: Mix all the marinade ingredients in a bowl and set aside.

Make soft boiled eggs

Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easier peeling, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs. See Note 2.Stir the eggs in one direction for the first 30 seconds for an even cross section.

Peel eggs

Peel eggs: After timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.

Marinate eggs: Add the eggs in a container and pour the marinade on top. For best flavor, let it marinate overnight in the fridge.

Serve: To serve, cut each egg in half and drizzle toasted sesame oil on top before enjoying.

https://content.jwplatform.com/videos/JVYAEfil.mp4

Mayak Eggs

Filipino Marinated Eggs (Adobo Eggs) involve soaking boiled eggs in soy sauce, vinegar, pepper and spicy chiles. They’re perfect for ramen!

Filipino Marinated Eggs (Adobo Eggs)

eggs (room temperature)

jalapeno chiles

red chili (Thai, Fresno or favorite, diced)

white vinegar

honey

bay leaf

black pepper

Set up a bowl large enough to submerge the eggs in ice and water. Set aside. Prep the garlic and chiles, set aside.

Carefully add the eggs to a saucepan of boiling water over medium heat and cook for 6 minutes uncovered. Remove with slotted spoon to the bowl of ice water to stop the cooking process.

In another bowl mix together the water, soy sauce, vinegar and honey. Add the garlic, chilis, bay leaf and black pepper, stirring to mix and dissolve honey.

Peel the eggs (See Note 1) and add to marinade bowl, making sure the eggs are submerged in the marinade. Cover and refrigerate 2 hours minimum or overnight.

Slice and serve over steamed rice, ramen noodles or in a salad. Great for snacking. If not eating right away, remove and discard marinade and refrigerate in sealed container for 2-3 days.

Top 5 marinated eggs recipes from across the web

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Top Tags

Soy-Marinated Ramen Eggs

Mayak Eggs (Korean Marinated Eggs)

Japanese-inspired Ramen Noodle Soup

Mayak Eggs - Korean Marinated Eggs

Filipino Marinated Eggs (Adobo Eggs...

Top 5 marinated eggs recipes from across the web

The most viewed marinated eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soy-Marinated Ramen Eggs

Mayak Eggs (Korean Marinated Eggs)

Japanese-inspired Ramen Noodle Soup

Mayak Eggs - Korean Marinated Eggs

Filipino Marinated Eggs (Adobo Eggs...

The most viewed marinated eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine