Soft-Boiled Ramen Eggs (Printable Version)
Soft-boiled eggs soaked in savory soy-mirin marinade for a rich, umami flavor perfect for ramen toppings or snacks.
# What You Need:
→ Eggs
01 - 4 large eggs
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/2 cup water
04 - 1/4 cup mirin
05 - 1 tablespoon sugar
# How-To:
01 - Bring a pot of water to a full rolling boil over high heat.
02 - Gently lower the eggs into the boiling water using a spoon. Boil for exactly 7 minutes to achieve a slightly runny yolk consistency.
03 - Prepare an ice bath in a bowl. Immediately transfer the cooked eggs to the ice bath and let cool for 5 minutes to stop the cooking process.
04 - Carefully peel away the eggshells while maintaining the egg shape.
05 - In a zip-top bag or small container, combine soy sauce, water, mirin, and sugar. Mix thoroughly until the sugar completely dissolves.
06 - Place the peeled eggs into the marinade, ensuring they are fully submerged. Seal the container or bag.
07 - Marinate in the refrigerator for at least 4 hours, preferably overnight. Turn the eggs occasionally to ensure even coloring and flavor distribution.
08 - Remove the eggs from the marinade, slice in half, and serve atop ramen noodles, rice bowls, or enjoy as a standalone snack.
# Expert Hints:
01 -
- These eggs transform a simple bowl of instant noodles into something that feels like you ordered from a proper ramen shop
- The marinade comes together in seconds but makes you look like you put in way more effort
- They keep for days in the fridge so you can meal prep like a champion
02 -
- Dont marinate longer than 12 hours or the eggs become unpleasantly salty and the texture starts to break down
- The marinade only works on peeled eggs so take your time with the peeling step
- These eggs need to be kept refrigerated and should be eaten within 3 days
03 -
- Use a glass container instead of plastic if marinating longer than 4 hours
- Pat the eggs dry with a paper towel before serving so they look perfectly glossy