Patricia Tanumihardja

Ramen for Everyone cooking demonstration

Learn to make ramen eggs with Patricia Tanumihardja, author of Ramen for Everyone! INSTRUCTIONS: Ramen eggs Ingredients: 3 large eggs 1/2 cup warm water 1/4 cup shoyu (Japanese soy sauce) 1/4 cup rice vinegar or other mild vinegar like apple cider vinegar 2 tablespoons sugar Directions: Cook the eggs in boiling water for 7 minutes. Prepare an ice bath by combine ice cubes and water in a bowl. As soon as the timer goes off, add the eggs. Let them cool for about 10 minutes, then peel. Stir the water, shoyu, vinegar and sugar together in a small jar or bowl with a lid until the sugar dissolves. Add the peeled eggs. Tuck a paper towel over to keep eggs in the liquid. Seal and refrigerate for at least 2 hours, preferably overnight. Rotate the eggs every so often for even coloring.