Ramen Eggs…these days I've been making sure there's a container full of these on my fridge. I’ve been playing around with diff flavors! From what I’ve read these are pretty common in Korean, Japanese and Chinese cuisines. Ingredients: * 8-10 eggs. * 1/2 cup soy sauce or tamari. * 1/2 cup mirin. * 2 tbsp rice vinegar. * 1.5 tbsp cane sugar. * 1.5 tbsp salsa mocha or chili crisp. * 2 scallions (finely chopped). * 1/4 cup water. Directions: 1. Add the mirin, tamari, sugar and rice vinegar to a sauce pan and bring to a simmer. Once it’s simmering, simmer for 2 min and turn it off. Add in the scallions, water and salsa macha. 2. Pierce your eggs for easier peeling. 3. Bring water to a boil, add your eggs into the water and make sure they are covered. Let them go for 6-6.5 minutes. 4. Immediately add to an ice bath. 5. Crack the egg gently, and roll VERY gently to release the membrane from the shell. Peel under water. 6. Add to the marinade and refrigerate for a day and maximum of 4 in the fridge. 7. Enjoy with rice or ramen, or alone! #rameneggs #marinatedeggs #jammyeggs #comfortfood #easyrecipes