How to Make Ramen Eggs

Ramen eggs are soft-boiled eggs marinated in a savory and slightly sweet mixture of soy sauce, mirin, and sugar. The eggs are boiled just long enough to achieve a creamy, runny yolk center, then soaked in the marinade to absorb its rich, umami flavors. These flavorful eggs are commonly served on top of ramen, but they can also be enjoyed as a snack or side dish.

Ramen Eggs Ingredients

Ingredients for the Marinate

• 30 ml Soy sauce
• 30 ml Mirin
• 30 ml Water
• ½ teaspoon Sugar

Other ingredients

• 3 Eggs

How to Make the Best Ramen Eggs

Marinated Sauce

1. Start by preparing the marinate. In a sauce pan on medium-high heat add all the ingredients for the marinate.
2. Bring it to a boil. Once it is boiling, let it simmer for 1 minute. Reserve.

Boil the Eggs

1. Make tiny holes in the egg, so it cooks properly.
2. In a small pan, add water, enough to fully cover the eggs. Bring it to a boil. Once the water is boiling, carefully add the eggs, with the help of a spoon. Once the eggs are inside the pot, you can reduce the heat to medium.
3. Now it is time to put the timer to cook the eggs as per your taste.
4. 6 minutes for me is the ideal. You will have a fully cooked egg whites, but runny egg yolks.
5. 7 minutes if you prefer the yolk not so runny, but creamy.
6. Prepare the bowl that will cool off the eggs. Get a bowl that can fit the eggs and some ice. Add enough cold water from the sink to fully cover the eggs and some pieces of ice.
7. Once the time is up, remove one egg at a time and immediately add them to a bowl with water and ice in it. This will make sure that the cooking stops immediately.
8. Once the eggs are cool, gently peel the eggs.

Marinate the Eggs

1. In a bowl or in a Ziploc bag, add the marinate and the eggs.
2. Place the bag or bowl in the fridge and leave it there for at least 3 hours. Best results are after at least 12 hours.

Recipe Tips

1. One of the biggest tips when making ramen eggs is taking good care of the time the eggs are boiling. 6 or 7 minutes is enough for a soft, creamy yolk.
2. Cooling the eggs will stop the cooking and keep the yolk soft. So don’t forget to add ice to the bowl with water. Leave the eggs there for at least 5 minutes before pealing.
3. For best flavors, marinate overnight and use a small container. The eggs should be refrigerated and can be kept in the fridge for up to 3 days in a sealed container.