SOY EGGS

// MAKES 12 EGGS

Known as ajitsuke tamago in Japanese, this variation of the Ramen Egg is marinated in a delicious salty-sweet soy sauce (it’s the same marinade I use on the Soy Pork Belly). You can let them soak for a little longer than 12 hours, but don’t go too long, or the salt will begin to denature the egg and give it an unappealing hard texture.

1 cup Soy Marinade

2 cups cold water

12 Ramen Eggs

1. In a bowl or container large enough to submerge all the eggs, stir together the Soy Marinade and water. Add the peeled Ramen Eggs and allow the eggs to marinate for 12 hours, turning the eggs occasionally to ensure even steeping.

2. To serve on ramen, cut the egg in half and float it yolk-side up in the bowl (for more on ramen bowl assembly, see this page).