The Perfect Ramen Egg

I don’t feel like a bowl of ramen is complete without the real-deal-soft-boiled-marinated-egg. What seems like an intimidating step in the ramen process is actually super simple! The mix of tamari and coconut aminos is the perfect balance of sweet and salty - and of course I had to add the spicy chili oil for a bit of a kick. 🔥

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Ingredients

• 4 eggs

• 3/4 cup mirin

• 1/4 cup low sodium tamari 

• 1/4 cup coconut aminos 

• 2 grated cloves garlic 

• 1 large teaspoon spicy chili oil 

Method

1. Gently lower eggs into a pot of boiling (low boil, just above a simmer) salted water - the water should just barely cover the eggs

2. Cover the pot with a lid and boil for 5 1/2 minutes

3. While the eggs are boiling, prepare your marinade by mixing together the remaining ingredients in an airtight container

4. Once the eggs are done cooking, immediately place them into an ice bath

5. Peel the eggs

6. Place the eggs into the marinade and store in the refrigerator with a lid

7. Let the eggs marinate for at least 3 hours and up to 12!