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Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Spicy Devilled Ramen Eggs

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Get ready for spicy, savoury, Asian goodness with these epic party appetisers. They’re perfect devilled eggs… with a twist of ramen flavours! So good, you’ll want a party platter all to yourself. Plus, I share my secrets for a perfectly smooth surface – it’s all in the cracking.

WATCH THIS RECIPE

SPICY DEVILED RAMEN EGGS

PREP TIME

5 minutes
COOK TIME

5 hours
SERVES

Makes 24
Ingredients

1 cup soy sauce

1/2 cup mirin

3 star anise

2 tbsp finely grated ginger

1 dozen large eggs

¼ cup whole egg mayonnaise

3 tbsp Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy)or any hot or sweet chilli sauce that you prefer

¼ cup fried shallots

chilli flakes for dusting (optional)

3 tbsp finely chopped chives or spring onion (scallions)

Steps
Step 1

In a saucepan, combine the soy sauce, mirin, star anise, ginger and 1 cup of water. Bring to a boil. Simmer for 3-4 minutes to let the flavours infuse and transfer to a heat proof bowl. Cool completely in the fridge.

Step 2

In a large saucepan, cover the eggs with room temperature water and bring to the boil, stirring every so often in the one direction so that the egg yolks should centre inside the shell. Once the water is boiling, turn the heat off and put the lid on the saucepan. Leave it on the hotplate for 10 minutes.

Step 3

Transfer the eggs to a large bowl of cold water. Crack the eggs and peel (try to start at the bottom end of the egg where there is usually an air pocket). Place peeled eggs and the cooled soy sauce mixture into a bowl or zip lock bag and refrigerate for 4 hours.

Step 4

Drain the eggs. Use a slightly moistened thin, sharp knife to cut the eggs in half lengthwise. Use a teaspoon to scoop the egg yolks into a bowl. Add the mayonnaise and coconut sriracha. Mash with a fork and then use a blender to get a really smooth texture. Spoon the egg yolk mixture into the egg white halves. Top with chilli flakes, fried shallots and chives.

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