These soy-marinated eggs are a delightful addition to any ramen bowl or as a standalone snack.
Place the eggs in a saucepan and cover with water until submerged.
Use a saucepan that comfortably fits all the eggs to ensure even cooking.
Bring the water to a boil, then turn off the heat and cover the pan. Let the eggs sit for 6-8 minutes, depending on your desired yolk consistency.
For softer yolks, opt for the shorter cooking time.
Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Gently crack the shells and peel the eggs under running water.
Starting from the pointed end of the egg often makes peeling easier.
In a small pan, combine soy sauce, rice vinegar, sugar, and sesame oil. Heat until the sugar dissolves, then let it cool.
Stir the marinade continuously to ensure the sugar dissolves evenly.
Place the peeled eggs in a plastic bag or container and pour the marinade over them. Seal and refrigerate for at least 24 hours, occasionally turning the eggs.
Ensure the eggs are fully submerged in the marinade for even flavoring.
Remove the eggs from the marinade, slice in half, and serve as desired.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
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