Ramen - Soy Sauce Eggs

Original Recipe

• 4 large free-range eggs
• 200 ml low-salt soy sauce
• 1 splash of vinegar (instead of mirin)
• 1 thumb-sized piece of ginger
• 2 cloves of garlic

1. Boil the eggs for 5 minutes, then refresh in cold water and peel
   

2. Pour the soy sauce and 250ml of water into a small pan with soya sauce and vinegar. Peel, slice and add the ginger and garlic, then bring to the boil, remove from the heat, leave to cool and pour into a sandwich bag with the eggs.
   

3. Squeeze out the air, seal, and pop into the fridge for 6 hours, then drain (this is important).

Origin: Home Made Ramen
References: How to Boil Eggs
Created