Lexi’s Famous Ramen Eggs: How to Make My Signature Dish

Ramen eggs are an absolute staple in my household - and my recipe is completely foolproof. Adjust boiling time to your egg preferences, and let the flavours seep in to the soft eggs with my favorite marinade recipe. You can’t go wrong!

This marinade recipe has been carefully crafted and worked on for months, and it’s one that I would consider to be my “signature” recipe. It’s great for marinating cucumbers as well, and you could add carrots, peanuts, or onions to create deliciously flavoured toppings for rice bowls or ramen. 

The eggs can sit in this marinade for up to a week, and the longer they sit, the more flavour they absorb. They are perfect as both a topping and on their own, and they’re delicious every time. 

Marinade:

• 1 cup soy sauce
• 2 cups water (or more for a large batch)
• 1/4 cup Magi
• 1/4 cup chili oil 
• 1/4 cup Sriracha 
• A dash of sesame oil 
• A dash of oyster sauce
• A dash of fish sauce 
• Heaping spoonful's of both purée garlic and ginger. Add fresh if desired. 
• Generous amounts of sesame seeds, furikake seasoning, and chili flakes
• A pinch of sugar 

Boil desired amount of eggs in a large pot, adding the eggs once the water is boiling and leaving them in the water for 6 minutes before immediately transferring to a bowl of cold water. To get a better boil, turn the heat off right as the timer is nearing an end (about 1 minute left is best). 

In a large bowl or container, combine all of the ingredients for the marinade before placing the peeled eggs inside the flavourful mixture. Cover and put in the fridge, and serve at any time. The marinade can be kept in the fridge and more eggs can be added when they run out.