Salted Eggs are great ramen toppings, adding savory flavors to your bowl of ramen! Just simply preserve the eggs in brine overnight and it’s done!
- 1-6 Eggs as you need
- 4 cups Water for boiling
- 2 cups Water for brine
- 2 tsp Salt
- Place Eggs in a medium pot and pour 4 cups of water, then bring to boil. Keep boiling for 6 to 7 minutes. Turn off heat and immediately cool down the egg under running water.
- In a small bowl, combine 2 cups of water and salt. Mix well until the salt is dissolved.
- Peel off the eggshells and soak in the brine from Step 2 for overnight. *The longer soaked, the boiled eggs get saltier. This salted egg can be stored in a fridge for a week. *1 cup of water and 1 teaspoon of salt makes 2 - 3% salinity brine
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