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
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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.
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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.
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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.
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2 Comments.
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?
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.