Photo by Andrea Behrends

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Makes 12 eggs

  • 12 large eggs
  • 1 cup white vinegar
  • ½ cup kosher salt
  1. 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.
  2. 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

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