# What You Need:
→ 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
16 - 1/2 cup grated cheddar or mozzarella cheese (optional)
→ Toppings (optional)
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. Transfer immediately to an ice bath and cool thoroughly. Peel the eggs once cooled.
02 - Combine soy sauce, mirin, water, and sugar in a small bowl, mixing until sugar fully dissolves. Submerge peeled eggs in the marinade, cover, and refrigerate for 1 hour or overnight for intensified flavor.
03 - Preheat oven to 350°F. Grease or line a 6-cup muffin tin for baking.
04 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until uniform.
05 - In a separate bowl, whisk whole milk, eggs, melted butter, and toasted sesame oil until well blended.
06 - Gently fold the wet mixture into the dry ingredients, stirring just until combined. Incorporate scallions, shredded nori, and cheese if desired.
07 - Fill each muffin cup halfway with batter. Drain ramen eggs, pat dry, and gently press one egg into the center of each cup. Cover fully with remaining batter.
08 - Sprinkle sesame seeds and sliced scallions over each muffin, if preferred.
09 - Bake in the preheated oven for 22 to 25 minutes until tops are golden and a toothpick inserted in the batter (not egg) emerges clean.
10 - Rest muffins in the tin for 5 minutes prior to transferring to a wire rack. Serve warm or at room temperature.
