Wednesday, 31 December 2014

Nitamago Ramen Egg

3 Eggs (room temperature, 60gm+-)
some ices

Seasoning sauce
40g Kelp sauce
160g Water

  • In a pan, bring to boil enough water to cover at least 2/3 of all the eggs. Add the eggs into boiling water for 6 minutes.
  • When your eggs are finished cooking, place them into a bowl of ice water and sit for at least 5 minutes. Carefully peel the shells, while the rest are still in the ice water.
  • In a sealable bag or tub add the seasoning sauce and eggs. Cover with a lid if you are using a tub. Leave them to stand for 1 day in the refrigerator.

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