These Japanese Keto Ramen Eggs are savory with a touch of sweet and full of umami flavor! They can be made in advance and stored in the refrigerator, enjoyed as a delicious side dish or yummy nutritious keto low carb snack!
In a stove top pot, add Soy Sauce, Japanese sake, Monkfruit, water and bring to boil on high heat. Once boiling, reduce to medium, cook for 1 minute and then remove from heat and set aside.
Add eggs into another stove top pot and fill with enough water to completely submerge eggs. Bring to boil on high heat and let it cook for 2 minutes once boiling. Once 2 minutes has passed, remove from heat and cover the stove top pot. Let eggs sit in the hot bath for 1 minute.
In the meantime, prepare a bowl of ice cold water. Note - must be ice cold for the shells to come off cleanly.
Once 2 minutes has passed from step 3), transfer eggs only into the ice bath. Let it sit in the ice bath for 1-2 minutes and then remove the shells. Here's the technique we use to peel the egg shells.
Transfer peeled soft boiled eggs into a marinating jar (ziplock will work as well) and pour the cooled marinade from step 2). Place in the fridge and let it marinate for 3-12 hours. Once marination is complete, discard liquid and store in airtight container inside the fridge. The eggs should hold for at least 5-7 days.