Whisk together the ¼ cup of soy sauce, ¼ cup of rice vinegar and ¾ cup water, set aside.
Prepare an ice bath by filling a bowl with ice and water.
Add one cup of water to your instant pot/electric pressure cooker. Put the steamer rack in the bottom of the pot, and place the eggs on top of the rack. Set to manual, high pressure for two minutes. Be sure your vent is set to sealing. After cooking, use the quick pressure release right away. If you allow them to sit in the heat they will continue to cook and will be over done. Place in the ice bath for 3-5 minutes. Remove from ice bath and gently peel (egg will be soft). To peel gently tap the bottom of the egg to get it started. Sometimes peeling under water makes it easier. However, the freshness of the egg will make a difference in how easy or difficult it is to peel them.
Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).
This is the perfect topping for my Easy Chicken Ramen (instant pot chicken ramen recipe HERE)THIS is the instant pot I use (affiliate link)
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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Meghan McMorrow | Fox and Briar www.foxandbriar.com