Ramen Eggs

Stepssimplified

1. 1Fill a large pot with enough water so that the eggs sit in a single layer and the water covers them by 1 inch. Add a pinch of salt or a splash of vinegar.
2. 2Cover the pot and bring the water to a boil over high heat. Reduce the heat to medium or medium-high so the water is bubbling but not at a rolling boil.
3. 3Gently lower each egg into the water. Immediately cover the pot and start the timer: 5½ minutes for soft whites and runny yolks, 6 minutes for set whites and runny yolks, 6½ minutes for set whites and jammy yolks, or 7 minutes for set whites and half-set yolks.
4. 4While the eggs cook, prepare an ice bath or fill a bowl with cold tap water.
5. 5When the timer goes off, transfer the eggs to the cold water or ice bath. Let them cool for at least 2–3 minutes.
6. 6Gently tap each egg on a hard surface to crack the shell all over, then peel carefully.
7. 7In a small saucepan, combine ¾ cup mirin, ¼ cup regular soy sauce, ¼ cup dark soy sauce, ½ cup water, ½ tsp cayenne pepper, 2 sliced garlic cloves (or 1 inch sliced ginger), and 1 star anise. Bring to a simmer, then remove from heat and let cool to room temperature.
8. 8Pour the cooled marinade into a container. Submerge the peeled eggs in the marinade in a single layer.
9. 9Marinate in the refrigerator for at least 2 hours, or 8–12 hours for best results (up to 24 hours). If marinating longer than 6 hours, add up to ½ cup extra water to the marinade.
10. 10Remove the eggs from the marinade and store them in an airtight container in the fridge for up to 5 days. Keep the leftover marinade in an airtight container in the fridge for up to 3 weeks.