Ramen Eggs (Ajitsuke)

Ingredients

  • 12 eggs

  • 2/3 cup soy sauce or tamari

  • 3/4 cup rice vinegar

  • 1 1/2 to 2 cups water

Directions

  1. Boil a big pot of water.

  2. Poke a hole in the wide part of each egg.

  3. Lower each egg carefully into the water.

  4. Boil for 6.5 to 7 minutes, then take out and chill. Peel.

  5. Mix other ingredients in a bowl. Add the eggs.

  6. Keep in the fridge minimum 2-3 days.

  7. Enjoy. Jammy.