Instant Ramen Upgrade with a 6-minute Fermented Egg

Ingredients and Directions

Main Recipe

Directions

1. Bring a pot of water to a boil and add the white vinegar. Once the water is boiling, carefully add the eggs and cook for exactly 6 minutes on high. Once the eggs are done, remove from pot and place them in a cold-water bath. Crack one side of the egg and fit a spoon between the eggshell and the egg and twist to remove the egg.

2. In a bowl combine the marinade ingredients. Add the deshelled eggs and let marinate for at least one hour covered in the refrigerator (fermented eggs can be stored for up to 4-6 days in the fridge). Once the eggs are ready, prepare the instant ramen according to its directions then top with nori and the green onion. Slice the marinated egg in half and place both halves on top of the soup.

Ingredients

• 1/4 cup white vinegar
• 2 eggs
• 2 packs instant ramen (6-8 ounces)
• 4 full sheets of nori, cut into four strips and layered
• 1/4 cup chopped green onions

Marinade

Directions

Ingredients

• 1/4 cup soy sauce
• 1/4 cup mirin (Japanese rice wine)
• 1 cup water

Tips

Note: To ensure food safety, eggs should be cooked until a thermometer inserted in the center reaches 160°F