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Ramen 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.

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