Makes 12 eggs
12 large eggs
1 cup white vinegar
½ cup kosher salt
- Let eggs sit at room temperature for at least 1 hour. Fill a large pot with enough water to cover eggs, then bring to a boil over high heat. While water comes to a boil, set up an ice bath in a large bowl with about 3 cups ice cubes and 10 cups cold water.
- Add vinegar to the boiling water. Carefully lower in eggs and boil for 8 minutes. Remove eggs and immediately submerge in ice bath. Peel when cool.
Use ramen eggs in shoyu ramen and cauliflower tantanmen.
From Otaku for Ramen.
- Recipe from Sarah Gavigan, Otaku Ramen, Nashville