Marinated eggs for noodle soup. Marinated eggs are one of the ingredients that cannot be missing in a traditional noodle soup. Their peculiarity lies in the fact that, for a perfect result, the egg yolk must not be completely solidified. Find here all the tips to get excellent marinated eggs, with creamy yolk and how to shell them so as not to damage the outside.
Marinated eggs for noodle soup
Ingredients:
- 8 eggs
- 120ml Mirin
- 120ml soy sauce
- 240ml miso broth
- 2 tablespoons of white vinegar
Directions:
- Start pouring 2 tablespoons of white vinegar into the water and then bring to a boil. At this point, carefully add the eggs, with the help of a spoon, so that the shell does not break.
- Simmer for exactly 7 minutes. Time is essential to obtain a still creamy yolk.
- Meanwhile, prepare the marinade, with miso broth, soy sauce and Mirin.
- As soon as 7 minutes have passed, drain the eggs and place them in water and ice. Let them cool for at least 5 minutes. This step is also essential to ensure that the yolk remains creamy.
- To peel the eggs, help yourself with a teaspoon. Start by breaking the two ends of the shell with the spoon. Remove the shell on one end and insert the spoon under the shell to lift it, without damaging the inside.
- Then place the eggs in the marinade and leave them for at least 3 hours, or overnight.
- At this point your eggs will be ready. Cut them in half and use them for your ramen or to accompany a plate of noodles or steamed rice.
@stefys_flavours Marinated eggs for ramen. Recipe link in profile ##marinatedeggs ##ramenegg ##rameneggs ##noodlesoup ##ramen ##egg ##eggs ##japanesefood ##japaneseegg