Easy Gluten Free Marinated Ramen Eggs Recipe
Ingredients
This amount of marinade works well for around 6 large eggs, depending on the size of your container.
6 large eggs
70 ml mirin
100 ml gluten-free soy sauce
1 tbsp brown sugar
80 ml water
1 to 2 cloves minced garlic
1 tsp minced ginger, or more if you love ginger
Sesame seeds
Spring onion, finely sliced
Chilli oil, to taste
The first four marinade ingredients, mirin, gluten-free soy sauce, brown sugar, and water, are the base. Everything else is up to you. Add more ginger, skip the chilli oil, throw in extra sesame seeds, make it your own. It’s a free country.
Method
Bring a saucepan of water to a gentle boil.
Carefully lower the large eggs into the boiling water using a spoon.
Boil the eggs for 6 minutes and 30 seconds precisely. Set a timer. This gives you that soft, jammy yolk that works so well with the salty-sweet marinade.
As soon as the timer goes off, immediately transfer the eggs into a large bowl of cold water. Leave them until they are cool enough to handle. An ice bath is even better if you have ice.
Gently tap each egg all over to crack the shell. Start peeling from the wider end if you can, as there is often a little air pocket there.
Peel the eggs slowly and carefully. Jammy eggs are softer than hard-boiled eggs, so take your time. If the shell sticks, peel under running water to help loosen it.
In a bowl or jug, combine the mirin, gluten-free soy sauce, brown sugar, and water. Stir until the sugar mostly dissolves.
Add the minced garlic, minced ginger, sesame seeds, sliced spring onion, and chilli oil if using.
Place the peeled eggs into a clean container.
10. Pour the marinade over the eggs. If they are not fully covered, turn them every few hours so they colour evenly.
11. Cover and refrigerate for at least 6 hours, or up to 48 hours for a deeper flavour.
12. Serve chilled, halved, or brought slightly closer to room temperature for a softer texture.
How to serve marinated eggs
These eggs are brilliant because they go with so many easy meals. Keep a batch in the fridge and you’re never far from something satisfying.
Try them with:
Steamed rice and sesame seeds
Ramen - check out my gluten free ramen recipe!
Gluten-free toast with smashed avocado
Noodles with spring onion and chilli oil
Sushi bowls with cucumber, rice, and seaweed
A simple salad with leftover roast veg
Fried rice or rice paper rolls
A snack plate with pickles and crunchy veg
What to do with leftover marinade
Leftover marinade is too good to waste, but handle it sensibly because it has had cooked peeled eggs sitting in it.
If you want to reuse it, keep it refrigerated and use it soon. For the safest option, bring it to a boil in a small pan before using it again.
Once heated, it’s great as:
A dipping sauce for dumplings, sushi, or rice paper rolls
A drizzle over plain rice
A quick sauce for noodles
A glaze for tofu or vegetables
A thicker sushi-style sauce if you simmer it down for a few minutes
To thicken it, pour the marinade into a small saucepan and simmer until it reduces slightly. It will become saltier as it reduces, so taste as you go.
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