Here’s a variation to my Ramen Jammy Eggs but it takes a fraction of the time!
Me and my kids love this recipe so much, I sometimes make it twice a week! I prefer my eggs on the more jammier side instead of runny. I also switch up the marinade from time to time depending on how lazy I am and what I have on hand.
Some tips to make it easier:
- use a pointy spoon
- don’t skip the 10 min ice bath (I added the timer to my AppleWatch for this very reason)
- use a smaller container and rotate your eggs regularly to use less marinade
- crack them all first before peeling
Ramen Eggs with Maggi Sauce
Ingredients
- 1/2 cup Maggi Sauce (Viet style/Thanh Diu)
- 8 each eggs
Instructions
- In a saucepan, bring water to a boil (you want enough water to submerge the eggs fully). Once boiled, use a slotted spoon/ladle to gentle lay the eggs into the boiling water.
- Set a timer for 8 mins (I like it on the jammier side). Ensure the water is completely covering the eggs.
- Optional: you can turn/stir the eggs for a more even cooking but I'm usually multitasking with a 100 other things I don't bother.
- Once the 8 mins has passed, take out the eggs and put them in an ice bath for 10 mins (set a timer). The ice bath makes them easier to peel (separates them from the membrane) and somewhat freezes the yolk)
- Once 10 mins have elapsed (or longer if you got tied up doing something else), use a spoon to gentle crack the eggs all around. I like to do this to all the eggs first before attempting to peel any, I feel letting the water soak through a bit helps with peeling.
- Use a pointed/pointer spoon to geltle peel the eggs and place them in your dish. Generously pour/squirt the Maggi sauce over the eggs. Depending on what type of bowl you use, you may need to rotate your eggs so they marinade evenly.
- Let the eggs marinade for at least a couple of hours before serving. I generally like to wait an hour so the garlic has a chance to mellow out and the marinade soaks in. Store in the fridge for up to 5 days.
Video
You can also use only 1/2 the marinade as long as you remember to mix it around/flip the eggs regularly. While they can last up to 5 days in the fridge and I’ve read some people like to re-use the marinade for another time, I prefer making a new batch (hence, why I like to use less marinade and mixing the eggs around more).
Here’s a video I made for my girlfriend for the Viet Maggi Sauce/Thanh Diu marinade when I’m really tight for time.
Other ways I enjoy them include:
- Viet Maggi Sauce
- Skip the sesame seeds, mirin or sesame oil
- Using leftover Lo Sui marinade
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