CASA GRANDE -- We’ve been on a ramen streak in our house lately and usually have a stash of noodles, broth and other ingredients on-hand to whip up a quick bowl of the savory soup.

We’ve played around with different recipes and ramen-making suggestions that we’ve found online — there are so many out there — but have found that making ramen eggs has brought our ramen-eating to the next level. We now keep a stash of them in the refrigerator along with other ramen-making supplies.

Marinated in a seasoned soy sauce mixture, ramen eggs are savory and creamy. While recipes vary, most start with a soft-boiled egg.

Just as there are plenty of ways to make ramen and ramen eggs, there are so many methods for making boiled eggs. While some insist that the method of adding eggs to boiled water is best, others use an Instant Pot, air fryer or even the oven for ease and convenience.

I tend to make “boiled” eggs in the air fryer. It’s easy and convenient — no need to deal with boiled water or an extra pan. I simply take the eggs out of the refrigerator and place them directly in the air fryer, set the timer and wait. Cooking times can be adjusted to achieve a soft- or hard-boiled texture.

Generally, nine or 10 minutes at 375 degrees in the air fryer will produce an egg with a soft-boiled egg texture.

When making ramen eggs, any method can be used as long as a soft-boiled egg texture is achieved.

Once the eggs are cooked and peeled, they are placed in the soy mixture and refrigerated for anywhere from five to 24 hours. As they marinate, the seasoned soy seeps gently through the layers of egg, producing a savory little treat that adds the perfect touch to any ramen dish.

The eggs are also versatile. I like them on toast (in place of one of my favorite go-to breakfasts, poached egg on toast) or in a salad. If starting with a hard-boiled egg rather than a soft-boiled egg, the ramen eggs could be used to make an egg salad or added to a potato salad. They are also delicious on their own, as a snack or added as a side dish to just about anything.

However they’re enjoyed, ramen eggs are low in calories, full of nutrients and acceptable to many popular eating plans including the keto, Mediterranean, Paleo and 5:2 diets. There’s even a new diet called the egg diet, that, just as the name implies, involves eating several eggs every day.

There are lots of different recipes for ramen eggs and it’s fun to play with different seasonings and flavors. The egg is a blank slate and can be adapted to just about any flavor profile or taste preference.

Below is the recipe that’s easy to follow and produces a super savory and tasty egg.

Ramen eggs

6 soft-boiled eggs, cooked and peeled

½ cup soy sauce

½ cup mirin

½ cup water

1 bunch green onions, chopped

Combine soy sauce, mirin and water in a plastic zipper bag and stir. Add chopped green onion. Place eggs in soy sauce mixture and allow to sit for five to 24 hours. Yum!

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Do you have a recipe suggestion for Simple or Not Kitchen? Story suggestions and feedback may be sent to mstaude@pinalcentral.com.

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Melissa St. Aude is the Arts & Entertainment editor at PinalCentral. She can be reached at mstaude@pinalcentral.com.

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