Ramen Eggs – The Daily Foods

Bring Ramen Eggs.

The day I learned how to cook ramen eggs at home, I opened a new level in my house food – I felt like a magician. I visited my favorite ramming restaurant in Austin, Texas (call the dear people from Ramen Tatsu-Ya!) And study the flavors in their perfectly cooked ramen eggs (Ajitsuke Tamago). Each ram shell is equipped with half of an egg, but they believe better, I always order an extra.

This special recipe divides the process into clear, simple steps and only requires five ingredients of which one is water. The best thing about it? The preparation takes only ten minutes, and the rest of the process is hand-off, while the eggs absorb a really beautiful marinade. At the beginning of the pandemic I started to make regular ramen eggs. I liked a large batch and leave it with a little note in front of friends in front of friends:

“Restaurants could be closed
But my kitchen is as open as always!
Love,
S ”

Years later I still do it at least twice a month. These ramen eggs are of course best served in a hot ram shell, but I also like to add them to grain and cereals together with various soups. Since I usually prepare and ready a container in my refrigerator, they are there for me to enjoy a quick, delicious and protein -rich snack. I can easily snap when I’m on the way to the door. In any case, this is a recipe that you definitely don’t want to skip.

Are ramen -eggs healthy?

This recipe only contains eggs, sugar, mirin and soy sauce. Eggs are a great source of protein, with the average egg containing six grams. However, not everyone wants the sugar or the sodium that is inherent in some other ingredients. If you want to reduce the sugar, you can cut it up or omit a quarter and use a little dash of liquid stevia to make it sugar -free. For soy sauce you can make this recipe with Tamari or a gluten -free variety of soy sauce gluten -free. In addition, the soy sauce with reduced sodium is an option if you want to reduce your sodium intake.

The virality of ramen

Ramen has developed from a cozy, traditional Japanese dish into a global phenomenon that can now be found in Buzzy Ramen spots and late night restaurants. It’s not just a meal – it is an experience, especially if you have spent hours scrolling through Tikok and watching creators how to sip huge ram trays. An element that makes ramen so unforgettable is the ramen egg. This soft beauty, which is marinated for hours in a mixture of soy sauce, sugar and Mirin, gives the food something serious. Regardless of whether you enjoy it in your favorite ramen bar or whip it at home, the creamy, Umami-packed egg yolk is a masterful note.

FAQs & tips

Operate suggestions

There are several recipes that I swear when I ramen at home. First of all, I usually choose either for a pork or a chicken ram, and when I go with the latter, this recipe for chicken rams is the winner. I try to ensure that these serious, crispy, crispy breathing breaks are always included because they are great as topping for the ramen or as a side. In a pinch, this pork belly of airburns is fabulous in a bowl. This pickled DAIKON recipe is also foolproof and makes a delicious addition here. If you want to record a fresh salad, make this delicious Sunomono (Japanese cucumber salad).