While I didn’t eat a lot of instant ramen in college, I did eat a lot of real, authentic ramen, thanks to the amount of great ramen restaurants in D.C. Hands-down my favorite part of the ramen was the soy marinated eggs, so I thought, “hey, wouldn’t it be cool to put that on toast?” And here we are.
SOY MARINATED EGGS
INGREDIENTS
6-8 jammy soft-boiled eggs (recipe here)
3/4 cup soy sauce
2 tbsp. mirin (rice wine vinegar)
2-3 cloves garlic
1/2 inch piece of ginger, minced
2-3 dashes sesame oil
1 tbsp. red chili-flakes
1 tbsp. sesame seeds
2 cups water
DIRECTIONS
In a medium saucepan, add soy sauce, mirin, garlic, chili-flakes, ginger, sesame oil and 2 cups of water and bring to a boil over med-high heat. Once boiling, reduce heat to low and simmer for 5 minutes. Let cool for about 10 minutes.
Peel your soft-boiled eggs (recipe to make them here). Drop eggs in marinade and let sit for 30 minutes in saucepan. Place eggs & marinade in an airtight container and marinade in the fridge for at least three days, and up to 2 weeks (depending on the flavor profile you like, you can discard the marinade after three days or keep the eggs in the marinade).
