FAMILY FRIENDLY RAMEN EGGS
FAMILY FRIENDLY RAMEN EGGS
gluten free|low carb|super easy
YIELD: 4 eggs
PREP TIME: 5 mins
COOK TIME: 5 mins
SOAKING TIME: 3 hours +
Ingredient / Recipe notes:
- Eggs provide just about every nutrient that the human body needs, but please source genuinely pasture-raised and organic eggs to avoid added hormones, GMO and anti-biotics use on hens.
- Traditional ramen eggs use mirin, containing alcohol, not suited for kids. This recipe replaces that touch of sweetness with a small amount of maple syrup and balanced with gut-friendly raw apple cider vinegar.
Recipe tip: When soft boiling eggs, adjust heat levels based on the strength of your stove, the water should be bubbling mildly, eggs should not be bouncing around.
INGREDIENTS
4 organic, pasture-raised eggs, room temperature
1 1/2 Tbsp tamari (can substitute with organic soy sauce)
1 l/2 tsp organic maple syrup
1 tsp toasted sesame oil
1 tsp raw apple cider vinegar with the ‘mother’, or to taste
6-8 Tbsp filtered or kombu water (optional)
OPTIONAL: KOMBU WATER
1pc 2 inch kombu (scroll down for directions)
DIRECTIONS
Bring a pot of water to boil and carefully place eggs into the boiling water with a slotted spoon. Room temperature eggs will avoid cracking in hot water.
Maintain medium – medium-high heat - if your stove is very strong, medium heat is sufficient - and boil for 6 – 6.5 minutes, which should yield a custardy yolk.
Prepare an ice bath with filtered water and plunge cooked eggs for at least 30mins. The longer they soak the easier they will be to peel.
Combine all remaining ingredients in a glass tupperware, where you will leave eggs to marinade.
When eggs are fully cooled, peel them over the ice bath. If shell and egg are not separating smoothly, dip eggs into water, repeat when needed.
Add deshelled eggs whole in marinate, soak overnight or for at least 3 hours. Turn to ensure all egg whites take on marinade colour.
Pair with noodles or rice dishes, with togarashi, or eat on their own as a nutrient-dense savoury snack.
Enjoy!
DIRECTIONS FOR KOMBU WATER
Soak kombu in 2 cups filtered water in a small pot for 30mins.
Bring the kombu and soaking water to boil, and simmer for 20mins.
Discard kombu or use in other dishes, such as sliced in noodle soup.
