Ramen eggs - can I half boil, ice, peel, then finish boiling in soy sauce to avoid having to marinate overnight?

I have tried googling fast methods of making ramen eggs for like an hour now and I either suck at googling, or this doesn’t work well.

My theory is to boil the eggs to the point of having the egg whites solidify enough to peel the eggs after icing, then boil them the rest of the way in shoyu/mirin mixture until they reach the minimum amount of time to be “jammy”. I’m not sure if this will work out?

Will boiling them when half-boiled without their shells just cause them to burst apart in the pot? Will they not absorb enough of the sauce for this to be worth it?

TDLR; I really want homemade ramen right now instead of waiting until they marinate overnight, so if you have any idea to make semi passable ramen eggs quickly, let me know!

submitted by /u/MissVespite
[link] [comments]

from AskCulinary https://ift.tt/83OVfeG
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods