Yellow gold which elevates a bowl of ramen. Just go ahead and make it you twat!

Yields4 Servings
Cook Time7 minsTotal Time22 mins

HERE’S WTF YOU NEED:
 water
 4 large eggs, refrigerated
 leftover chashu liquid

HERE’S WTF YOU DO:
1

So your both is done, your chashu is done and now you getting your eggs on. Bring water to a boil in a deep bottomed saucepan (enough water to cover the eggs and space for them to move around). Gently take the eggs out of the refrigerator, place each on a ladle and gently submerge them into the water. Immediately reduce the heat to a simmer (you want to see bubbles, just not aggressive ones), and cook for exactly 6.5 minutes (yes, you need a timer you moron.) To get your yolk towards the center of the egg, gently move each egg around with chopsticks ever minute for the first 3 mins.

2

Meanwhile get your ice bath ready, and as soon as the timer goes off, very gently take your eggs out and immediately dunk them in the ice bath to stop any further cooking. Cool for 15 minutes and then very gently peel them, since these are still technically soft-boiled eggs.

3

Now remember the leftover cooled marinade from the chashu, yep, marinate your cooked, peeled ramen eggs in that marinade overnight in the fridge.

Ingredients

HERE’S WTF YOU NEED:
 water
 4 large eggs, refrigerated
 leftover chashu liquid

Directions

HERE’S WTF YOU DO:
1

So your both is done, your chashu is done and now you getting your eggs on. Bring water to a boil in a deep bottomed saucepan (enough water to cover the eggs and space for them to move around). Gently take the eggs out of the refrigerator, place each on a ladle and gently submerge them into the water. Immediately reduce the heat to a simmer (you want to see bubbles, just not aggressive ones), and cook for exactly 6.5 minutes (yes, you need a timer you moron.) To get your yolk towards the center of the egg, gently move each egg around with chopsticks ever minute for the first 3 mins.

2

Meanwhile get your ice bath ready, and as soon as the timer goes off, very gently take your eggs out and immediately dunk them in the ice bath to stop any further cooking. Cool for 15 minutes and then very gently peel them, since these are still technically soft-boiled eggs.

3

Now remember the leftover cooled marinade from the chashu, yep, marinate your cooked, peeled ramen eggs in that marinade overnight in the fridge.

TONKOTSU RAMEN TOPPING: AJITSUKE TAMAGO (FLAVOURED RAMEN EGG)

Note: To make your perfect bowl of Tonkotsu Ramen, don’t forget the Tonkotsu Ramen Broth and the Chashu (Braised Pork Belly).

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