I’ll be making an instant ramen hack series over the next couple of months. Here’s one of the basic common ingredients you’ll see in the upcoming series.
Ingredients:
1 Cup Mirin
1 Cup Soy Sauce
2 Cups Water
Ginger
Garlic
Green Onion/Scallion
Soft Boiled Eggs
Canny Cuisine 
Are you sure it’s safe to keep those peeled soft boiled eggs im the fridge for 3 days with other organic matter in a marinade?
Via “The Incredible Egg” and my personal knowledge…
Eggs Refrigerator (35°F to 40°F)
Raw whole eggs (in shell) 4 to 5 weeks beyond the pack date or about 3 weeks after purchase
Raw whole eggs (slightly beaten) Up to 2 days
Raw egg whites Up to 4 days
Raw egg yolks Up to 2 days
Hard-boiled eggs (in shell) Up to 1 week
Hard-boiled eggs (peeled) Use the same day for best quality
https://www.incredibleegg.org/cooking-school/tips-tricks/egg-storage/
Just looking out man ….
And these are totally like those black eggs I forgot the name — not the century eggs — I’m sure you know what I’m thinking of. Great recipe dude, just doesn’t sound Food Safety friendly??
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Yes, I have a food handler certification. The eggs are cooked and suspended in what is essentially a brine (desiccant environment not friendly to bacterial growth). I’ve actually kept them for 6-7 days at a time to serve them to my family – I wouldn’t past 3 days for someone with a compromised immune system though. I would love to see some testing done to see culture growth on a Petri dish for how long this recipe is food safe, but I don’t have the funds to run that kind of experiment lol.
Also depending on how often you’re opening your refrigerator I’d recommend keeping the temperature set between 36-38 degrees. You don’t want to risk your food ever getting above 40-44 degrees for an extended period of time.
With that said, if you are worried about someone with a compromised immune system, I would recommend hard boiling the eggs to be safe if the carton your eggs come in doesn’t say “pasteurized” on it somewhere.
Also, while I am trained in food handling I’m not an absolute authoritative resource on the matter. (I’m not the FDA) If you feel like you’d rather keep them for less time then go for it 😁 From personal experience, I’ve never had any issues with 3-7 days. I don’t like to advertise 7 days in the recipe though because a LOT of people aren’t trained in food handling or know the signs of spoilage (or how to prevent cross contamination for that matter).
Lastly, I appreciate the concern and source material! It’s awesome to see someone with a question and a well thought out possible solution 😁
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Also I think you might be thinking of tea eggs? Not quite the same, but similar vibe 😁
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