Ramen Eggs
How to cook ramen eggs with step by step instructions for the perfect soft boiled jammy eggs!
Servings: 6 eggs
Equipment
- saucepan
- small deep jar or bowl for marinating
Ingredients
- 6 large eggs* , at room temperature
- 1/3 cup soy sauce
- 1/3 cup mirin
- 1/3 cup sake (or substitute more soy and mirin)
- 1 Tbsp brown sugar
Instructions
- Whisk together the marinade ingredients until the sugar dissolves. Pour it into a small deep bowl that will fit your 6 eggs and set aside.
- Bring a quart of water to a boil in a saucepan. Use a slotted spoon to gently lay each egg into the pan. Immediately set a timer for your preferred degree of doneness, see chart in the notes below.
- While the eggs are boiling prepare an ice bath or large bowl of very cold water.
- The instant the timer rings remove the eggs to the ice bath to stop the cooking and cool them down.
- Working with one egg at a time take a butter knife and gently but firmly tap it all around to make a fine network of cracks all over the egg. Peel under cool running water.
- Gently place the eggs into the marinade. Your goal is to have all sides of the eggs completely immersed, but that's sometimes difficult because they float to the surface. You can take a paper towel and place it over the top of the eggs so that the towel becomes saturated with marinade and that will keep marinade coating those floating tops. Note: if your marinade doesn't mostly cover your eggs you can add more soy sauce, or even water to boost it. But be aware that water will dilute the flavors.
- Refrigerate the eggs and allow them to marinate for 4-6 hours.
- Remove the eggs from the marinade. You can use them right away. Simply slice in half and snack on them, or add to your favorite noodle bowl.
- To store unused eggs pop them into a zip lock baggie or airtight container and refrigerate for up to 4 days.
Notes
*In this case older eggs are preferable to very fresh eggs, because they are easier to peel.
For this recipe I use large eggs. If yours are a different size, your boiling time will vary slightly.
Room temperature eggs will be less likely to crack when boiled. You can use cold eggs if you like, but your boiling time will be about a minute longer.
ramen eggs time chart
Runny: Cook the eggs for 6 minutes for a very runny yolk. This might be too soft for some people. *Jammy: Cook for 6.5-7 minutes for the classic ramen egg experience. The yolk will be thick and creamy, but just set around the edges. This is what I do for the perfect ramen egg. Slightly runny: Cook for 7-7.5 minutes for a yolk that's more set, with just a hint of runnyness in the center. Fully set: Go beyond 7.5 minutes for a completely cooked yolk. While not traditional for ramen eggs, this provides a different textural experience.Nutrition
Calories: 124 kcal · Carbohydrates: 9 g · Protein: 8 g · Fat: 5 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.02 g · Cholesterol: 186 mg · Sodium: 892 mg · Potassium: 102 mg · Fiber: 0.1 g · Sugar: 5 g · Vitamin A: 270 IU · Calcium: 33 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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