# Components:
→ Ramen Eggs
01 - 6 large eggs
02 - 3 tablespoons soy sauce
03 - 2 tablespoons mirin
04 - 2 tablespoons water
05 - 1 tablespoon sugar
→ Muffin Batter
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 cup whole milk
11 - 2 large eggs
12 - 4 tablespoons unsalted butter, melted
13 - 1 tablespoon toasted sesame oil
14 - 1/2 cup scallions, thinly sliced
15 - 1/4 cup shredded nori (seaweed)
16 - 1/2 cup shredded cheddar or mozzarella cheese
→ Toppings
17 - 1 tablespoon toasted sesame seeds
18 - Extra sliced scallions
# Directions:
01 - Bring a saucepan of water to a gentle boil. Lower in the eggs and simmer for 7 minutes. Immediately transfer the eggs to an ice bath. When cool enough to handle, peel carefully.
02 - In a bowl, combine soy sauce, mirin, water, and sugar. Stir until sugar has dissolved. Place peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
03 - Preheat the oven to 350°F (175°C). Grease or line a 6-cup muffin tin.
04 - Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.
05 - In another bowl, whisk milk, eggs, melted butter, and toasted sesame oil until thoroughly combined.
06 - Add wet ingredients to dry ingredients and stir gently until just incorporated. Fold in scallions, shredded nori, and cheese if desired.
07 - Spoon batter halfway into each muffin cup. Drain ramen eggs from marinade and pat dry. Place one egg in the center of each cup. Top with remaining batter, making sure the eggs are fully covered.
08 - Sprinkle muffin tops with toasted sesame seeds and extra scallions if preferred.
09 - Place muffin tin in the oven and bake for 22 to 25 minutes, until muffins are golden and a toothpick inserted beside the egg comes out clean.
10 - Let muffins cool in the pan for 5 minutes, then transfer to a rack. Enjoy warm or at room temperature.
