One of our favorite parts about a steaming hot bowl of ramen is getting that perfectly marinated soft yolk tea egg on the side. Simple yet rich in flavor, this recipe unlocks the process for getting a perfect tea egg every time!
Ingredients
- 200g (6 oz) Tamari
- 400g (12 oz) Mirin
- 113g (½ cup) Sugar
- 2g (1 tsp) Sichuan Peppercorns
- 1 Bayleaf
- 1 Dried Chili de Arbol
- 3 Black Tea Bags
- 1 Dozen Large Eggs
Equipment
- One Small Sauce Pot
- One Medium Sauce Pot
- Medium Sized Bowl
Timing
Active Time: 45 Minutes
Total Time: 30 Hours
Yield
1 Dozen
-
Prepare Eggs
In a small pot place the eggs and cover them with cold water.
Bring the water to a boil, and cover then turn off the heat but leave the pan on the burner.
6 minutes for a soft egg, 7 minutes for a semisoft egg (great for our ramen inspired deviled egg), 10 minutes for hard boiled.
When the timer goes off, remove the eggs and place them in a bowl of ice water to cool them rapidly.
-
Prepare Seasoning
In a second pot, add the tamari, mirin, sugar, sichuan peppercorns, bayleaf, chili de arbol, and 3 tea bags.
Bring the mixture to a simmer and allow it to set for 3 minutes before removing from the heat and discarding of the tea bags.
Allow the marinade to cool to room temperature.
-
Marinade Eggs
Peel the eggs and marinade them for 8 – 12 hours before use.
Do not marinade for longer as the whites can become too firm and unpleasant.
Summary
Recipe Name
Timeless Tea Egg
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
Comments (2)
May 11, 2022 11:57 am
How far ahead of time can you make the Raman egg? Think of timing for a party… night before make / assemble and leave in fridge etc?
May 12, 2022 4:11 pm
You can make the Ramen egg no more than 24-30 hours ahead of time. After that amount of time the eggs will become two firm and almost rubbery.