Perfect Ramen Egg

A good ramen egg is not just a ramen egg. It’s a small, soy-soaked orb of happiness. It’s the friend that shows up looking effortlessly perfect when you’ve just rolled out of bed. The kind of friend that turns a sad, lonely bowl of instant ramen into something fancy. The one that makes your fridge feel like it has secrets.

It lasts for four to five days in the fridge, which means if you make a batch, you can feel superior for almost an entire workweek.

It makes people jealous. They will ask you where you got it. And you will tell them you made it.

Ingredients

6 eggs
1.5 dl soy sauce (preferably lightly salted black soy sauce)
1 black tea bag (or loose tea in a filter), steeped in 2 dl of hot water and cooled
1 dl water
1 teaspoon mirin
Ice cubes

Tools

A small pot with a lid
A glass bowl
A container with a lid (for the marinade)
A spoon
Ice cubes

Preparation

Make black tea and let it cool.
Mix the soy sauce, cooled black tea, 1 dl water, and mirin in the container.

Cooking the Eggs

Heat an empty pot over medium heat for about a minute. Rub each egg's bottom against the warm pot for about five seconds to help prevent cracking.

Place all the eggs in the pot, bottoms down, then pour in 1.5 dl of water. Put the lid on and let them steam-boil for exactly 7 minutes.

Meanwhile, fill a glass bowl with ice and cold water.

When the 7 minutes are up, transfer the eggs into the ice bath with a spoon. Sit for 5 minutes.

Peel the eggs. Peeling is easier in cold water. Start from the bottom. Place the peeled eggs in the marinade. Put the container in the fridge for 24 hours.