Ramen Eggs
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At Acid League, we pride ourselves on our love of adventure and experimentation. We’re known to tinker with ingredients, mix flavors that “shouldn’t” be combined, and randomly happen upon creations that we later realize we can’t live without. It’s in this spirit that most of these recipes were concocted—guided by imagination over exact measurement. Our goal is to inspire home cooks to do the same, and we hope readers use these recipes as a starting point instead of a precise rulebook to be followed. Have fun and enjoy culinarily coloring outside the lines! |
Using Meyer Lemon Honey Living Vinegar & Caramelized Fish Sauce.
Yes, you can make a perfect ramen egg at home. All it takes is a soft-boiled egg, a little time, and a quick, simple brine. Ours includes Caramelized Fish Sauce for umami and Meyer Lemon Honey vinegar for that all-important zip.
Perfect Soft-Boiled Eggs
Ingredients
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6 |
Eggs |
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1 tbsp |
White vinegar |
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Ice water |
Method
- Bring water to boil. Add vinegar, then eggs.
- Set a timer (7 minutes if eggs are freshly removed from fridge, or 6 minutes if eggs are room-temperature).
- When timer elapses, place eggs in ice bath. Peel once cooled and set aside.
Ramen Egg Marinade
Ingredients
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1/2 cup |
Water |
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3 tbsp |
Soy sauce |
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4 tbsp |
Mirin |
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2 tbsp |
Acid League Meyer Lemon Honey Living Vinegar |
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2 tbsp |
Acid League Caramelized Fish Sauce |
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1.5 tbsp |
Maple syrup |
Method
- Whisk all ingredients together. Place peeled eggs inside a container or bag and pour marinade over top, and let sit (ideally overnight). Enjoy within 3 days.
