RAMEN EGGS
// MAKES 12 EGGS
Eggs are a common topping for all different kinds of ramen—some ramen shops add them automatically, while others offer them as an add-on, which I almost always opt for. Ramen eggs should have a white that’s completely set, with a creamy yolk that’s almost the texture of marmalade. Even if you’re not making ramen, these are a great and easy snack to have on hand at home. You’ll never go back to hard-boiling after mastering this technique.
12 large eggs
1 cup white vinegar
½ cup kosher salt
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Pull the eggs out of the refrigerator and let them sit out for at least 1 hour to come to room temperature.
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Bring a large pot with enough water to cover all the eggs (roughly 12 cups) to a boil over high heat. While the water comes to a boil, set up an ice bath in a large bowl with about 3 cups of ice cubes and 10 cups of cold water, ideally in your sink. Add the vinegar to the boiling water.
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Once the water reaches a rolling boil, carefully lower in all the eggs and set a timer for 8 minutes.
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When the timer buzzes, remove the eggs and immediately sink them in the ice bath.
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At this point, you can keep the unpeeled eggs in the refrigerator for up to 5 days. For ramen purposes, you’ll want to peel the eggs in advance of serving so you can assemble everything quickly (for more on ramen assembly instructions, see this page). Peeled eggs will keep, floating in a container of cool water, in the refrigerator for up to 2 days.
