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!
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!
Active Time: 45 Minutes
Total Time: 30 Hours
1 Dozen
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.
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.
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.
Recent Posts
How is Leaf Gelatin Made?
Creamy Celery Root Custard with Overnight Golden Raisin Foam