I love marinated boiled eggs at ramen restaurants so much, I can't help myself from staring at the eggs in other people's ramen. So I tried making my own.As long as you watch the boiling time of the eggs, just make a sort of marinade and the eggs are done.Leftover marinade can be used in other dishes.Take a look at my chicken and cold tofu recipe too. For 3 eggs. Recipe by Sotomacchi

This is an easy tutorial on how to make ramen eggs.https://youtu.be/qa7GVnPC4-w

I had some soy sauce stewed eggs for the first time in a Thai restaurant and I really liked it. I asked them for the recipe and with passing time modified the recipe to my liking.

I created these eggs as a complement to ramen.The marinade is on the strong side. If you can drink it, it's too thin. After two days, the eggs will become too salty, so I recommend taking them out of the marinade after 24 hours. I use the left-over marinade to make more eggs (to go with my next dish of ramen). Recipe by Jaypegu

I m always a cook since young because I love eating and tasting food, and with a good recipe and simple ingredients, the right way to do/cook it, you'll get a tasty dish! Try out this simple Soya sauce hard-boiled egg, and you know is just so easy to prepare for urself, family and friends!

This is a dish we make often at our home.My mother taught me a different recipe to make sweetened atsuyaki eggs, but this one is also one of our favorites.There are two ways to roll the egg: A. To roll it up from the start, or B. Don't roll at the start but rather gather it to the sides to cook. If you'd like the cross-section to look nice, try the former way. Recipe by Yuuyuu0221

I make lots and keep them in the freezer. I eat them for breakfast or put them in my bento box for lunch. They also go really well with beer! Even if you don't have any other snacks, you will be satisfied with these. The key is in the boiling time!Use eggs that are near their best-before date (they will peel nicely), return them to room temperature, boil them, stirring once or twice as you go. Let them sit in cold water for just less than 3 minutes after boiling. If you wonder if you've boiled them too much when you are peeling them, it means you got it right. They'll be tasty. If you leave them to soak in the flavoring overnight, they will become nice and creamy in the middle. Amazingly tasty! Recipe by Inyupon

They look like eggs, but they taste sweet! We love this because it is not too sweet, and yogurt adds a zing to the flavor.

I thought up a quick method that doesn't require anything other than a fork and a knife.You can easily cut the boiled egg whites when there's no yolk in the way.I mash the yolk with a fork here, but you can use clean hands to mash it up as well. Recipe by mielle

This is my mother's recipe. It's sooo good.Be sure to use raw onions! They add a nice crispy texture. Stir fry the bacon and ham to bring out their flavor.When dipping the croquettes in flour, egg and breadcrumbs, hold them gently. If they fall apart, so will your heart.Don't despair though, just re-form it and try again! For 8 croquettes. Recipe by clot

I already had a hands-off onsen egg recipe, but I wanted a recipe that would allow me to use the eggs right away, so I revised my original recipe. Apparently onsen eggs are the easiest to digest.The point is to wait for 1 minute before putting in the eggs. If you put them in too soon, the egg whites will stick a lot to the shell. Every household has different sized pots, but once you get the hang of how much water your pots hold, you can make a lovely onsen style soft-boiled eggs. Recipe by LazyHata