I recently watched a documentary called ‘Miso Hungry‘ which made me a bit obsessed with Japanese food. Fat comedian Craig Anderson swaps his junk food-laden diet for nothing but traditional Japanese cooking for 12 weeks in a bid to shed a few pounds. It’s no secret that the Japanese live the longest healthiest lives in the developed world, but is it as easy as swapping a burger for a bowl of natto? Of course it’s not – that’s why it’s so funny.
Anyway, not only is Japanese food slimming and healthy, it’s lovely and cold. I don’t know if you’ve noticed, but it’s been like a hundred degrees in London this week which has turned my little Camden flat into a fully functioning oven. So when you live in an oven, turning the actual oven on is frankly suicide, especially when you look and feel like a fat manatee. I really should lay off the crumpets.
Anyway, ramen eggs are delicious, nutritious and definitely worth trying. They’re easy to make and are a great addition to any lunch box. I personally like to eat mine drunk after a night out… What? It’s gotta be better than McDonalds.
Takes 30 minutes + minimum of 12 hours to marinate, I prefer to leave them over night. You will need: A small plastic sandwich bag
2 large eggs
5 tablespoons of water
3 tablespoons of soy sauce
2 tablespoons of mirin
1. Place your eggs in a saucepan and fill with boiling water. Simmer gently for 7 minutes. Whilst boiling prepare a bowl of iced water.
2. Once boiled remove carefully and place in the iced water bath and allow them to cool for 20 minutes.
3. Meanwhile put a small sandwich bag in a small bowl and fill the bag with the water, soy sauce and mirin. Put to one side.
4. Once your eggs have cooled, carefully peel them and pop them in the bag with the marinade. Make sure both eggs are well immersed and then tie the plastic bag in a knot. Put the bag back in the bowl and leave in the fridge, preferably over night.
5. Cut them in half and eat cold as part of a bento box lunch or just as a snack.
If you’ve had a go at making my ramen eggs or any of my recipes I’d love to hear about it. @corrieheale email@example.com