Ramen eggs

Quick instant ramen with pork, kimchi and a ramen egg! Ingredients ramen eggs: • 120 ml Mirin • 150 ml soy sauce • 75 ml water • 1 tbsp sugar • 2 star anise • 4 garlic cloves • 1 red chilli pepper • 5 cm fresh ginger • 1 tsp chilli flakes • 1/2 tsp black pepper • 4 or 5 eggs • 1. Take a small saucepan and combine all the ingredients except for the eggs. Make sure the garlic, red chilli pepper and ginger are sliced in large chunks. 2. Bring to a simmer until the sugar is dissolved and it starts to smell nice. Don't cook too hard, you don't want the sugars to burn. 3. Cool down the marinade (putting your eggs in warm marinade will overcook the eggs). 4. Boil your eggs for about 6 minutes for a runny eggyolk. 5 minutes for a softer white and 7 to 8 for a more creamy, solid yolk. 5. Peel the eggs (cooled down with running, cold water) and add to the marinade in an airtight container in which the eggs will be covered all the way in the marinade. 6. Store in the fridge for a few hours, preferably over night, up to 4 or 5 days. Mine marinated over night, but I saved some for the next few days. They will get better and better!