The delicious eggs for ramen are easy to make, but need to soak in the refrigerator for 12-24 hours, so it's a good idea to prepare them well in advance. They can of course also be enjoyed with other dishes, but are most often eaten in ramen. What you need is:
5-8 eggs as needed
100 ml of soy sauce
100 ml of mirin
30 ml of white wine
30 gr of sugar
50 ml of vinegar
Bring water to boil in a pot and place the eggs in the pot directly from the refrigerator. Let them boil for 7 minutes and ensure they don't stop boiling. Remove them from the stove, discard the water and fill the pot with ice cold water. If the water turns warm, discard it again and fill up with more ice cold water, until it stays cold.
Mix all other ingredients in a small pot and heat them a little to dissolve the sugar completely. You can also place them in a bowl and heat for 15-20 seconds in the microwave oven:
Remove the egg shells, when the eggs are cold, and place them in a zipper bag in a bowl:
Add the liquid:
Squeeze the air out of the bag and close it, and place the bowl in the refrigerator for 12-24 hours. If they soak longer time, the taste will become quite intense, but they are of course still edible. Take them out when you need them and cut them in halves:
