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Japanese Ramen Eggs

Ramen Eggs


Japanese Ramen Eggs Recipe

Makes 6 | Prep Time: 10 Minutes | Cook Time: 7 Minutes
Recipe Source: Japan Centre


Water, for boiling
1 tablespoon baking soda
6 eggs, at room temperature

Seasoning Sauce:

50 ml cup Japanese tsuyu or soup base (such as Mizkan Bonito-Flavored Soup Base)
50 ml cooking sake
25 ml soy sauce or Tamari soy sauce
25ml mirin


Combine the water and baking soda in the pot and bring the water to boil. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes.

In a separate pan add all the ingredients in Seasoning Sauce together. Bring the sauce the boil, then remove from the heat and let cool.

When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white.

In a container or a bag, add the Seasoning Sauce and the eggs. Gently rotate the eggs to make sure they’re evenly covered in the sauce, then leave to stand overnight, or 1 or 2 days in the fridge. When they are ready to serve, slice into halves and serve with ramen or eat as a snack.

Cook’s Notes:

I used room temperature eggs. The eggs are best after 2 days in the fridge.

Baking soda helps with the peeling of the eggs so your ramen eggs will be pretty and nice!

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22 COMMENTS... read them below or add one

  1. Amanda

    I’m excited to try these! I recently made the soy sauce braised eggs because they were the closest thing I could find to a recipe for eggs like I’d find in a ramen shop. After moving to Kansas from New York City, I’ve had trouble finding food like this in restaurants, so I’ve relied on your site and similar ones to make the recipes myself!

  2. Rebecca

    Thanks for sharing, I wonder 7 mins of cooking the eggs will it become hard boiled eggs as we often cook our eggs for 5 mins over the gas stove and stand for 5 mins. Hard boiled eggs is ready to use.
    You can make them into smoked eggs instead dropping them into your sauce or Chinese stew sauce over night in the fridge.

      • MrFish

        I buy jumbo eggs(cheaper) poke a hole in the air sac end, and full boil for 120 seconds and let sit for 15 min in the hot water. In addition I never use eggs fresher than 7 days from the store ( makes them peal without damaging the white). I don’t know anybody that has chickens, or even anybody that knows anybody that has them, so the store is my go to.
        How can our times be so different? I don’t doubt your times, but we must have some reason for the disparity. After 7 minutes I get the sulfur ring. Well it really matters not, just means there are many ways to get a perfect egg, I suppose.
        I enjoy your contributions to my cuisine. Keep it up!

        • My recipe is from a Japanese website and it’s the only one that works for me actually. You boiled for two minutes, and sit in the hot water for 15 minutes. That’s a total of 17 minutes. I boiled mine for 7 minutes and removed immediately and ice water bath. There are probably many ways to make this…as long as it works. :)

          • Eveline

            One possible explanation could be that you may live at different heights above sea level. Due to decreasing atmospheric pressure water boils at a lower temperature higher up, so eggs take longer to cook. I live in Switzerland, and whenever we wanted to make soft boiled eggs during our skiing holidays in the mountains (around 1000 metres higher than my home town), we would have to let them boil about 2 minutes longer to get to the same result.

  3. HeatherTwist

    This is the kind of recipe that works really great in a sous vide. There are homemade sous vide setups … mostly all it needs is a good thermostat. They sell accurate thermostats for keeping reptiles or for bucket heaters. But, I bought a sous vide, and it is a very nice piece of kitchen equipment (mine is a Sous Vide Supreme, but there are other brands). Anyway, for silky eggs, you just put the eggs in a bag (and there can be water in the bag) and toss it into the Sous Vide at the desired temperature. The amount of time doesn’t matter so much.

    I’ve never heard of this recipe though, so now I’ll have to try it!

  4. Brooke The Exchange Student

    I spent a semester studying in China and fell in love with tea eggs! From what I can tell they are hard-boiled eggs that are soaked in maybe salted tea? They are one of my favorites! Are you familiar with these eggs? Do you know how to make them? I would be so excited to have the recipe!
    Thanks for reading my comment! :]

  5. Brooke The Exchange Student

    Ahh I just saw you have the tea leaf egg recipe posted! Silly me! I have a few more request that I might post later though ^_^

      • Nichole

        I thought you can make mirin with a ratio of sake and sugar. I think it was 3:1 but would have to look it up to verify. I do use a non-alcoholic one, same brand, if on sale.

  6. MC

    What egg sizes do you use for this recipe? If I am not mistaken, different sizes will yield different results under the same cooking conditions. Please advise.

    Thank you.

  7. Nichole

    I make my own soup stocks but you use a lot of bottled concentrates. Is there a way that I can make this with out the soup base concentrate? I really want to try this for ramen and possibly bento boxes as a change from regular boiled eggs.

  8. Cassandra McNeir

    In KL we were served hard boiled eggs that had a crispy skin. They were delicious. Probably not
    Ramen eggs as they did not have a soy coating, indeed, it seemed no extra coating at all. Have you any idea of how they were achieved? I would love to have a recipe.
    I hope you can help.
    Thank you in anticipation

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