Low Fiber Classic Ramen Eggs

Total time8 hr 20 min

Prep time10 min

Cook time10 min

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Ingredients

4 servings

8 large eggs

For the marinade

½ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz
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½ cup mirin
¼ cup sake
¼ cup water
1 tbsp sugar

Instructions

1
Bring a medium saucepan of water to a full rolling boil over high heat. Using a slotted spoon, lower the eggs one at a time into the boiling water. Reduce the heat to maintain a gentle boil and cook for exactly 6 minutes and 30 seconds for a jammy, slightly translucent yolk.
2
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice. When the eggs are done, transfer them immediately with the slotted spoon to the ice bath and let them sit for 5 minutes until fully cooled.

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