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What Are Ramen Eggs?
Japanese ramen eggs…you know those perfectly boiled and marinated eggs with a nicely set egg white but gooey, soft egg yolk that is so creamy and silky that you just can’t get enough?
Yes, they are what I call ramen eggs, because only with Japanese ramen, we can get boiled eggs so refined and so utterly delicious.
I love ramen eggs or ajitsuke tamago, which in Japanese (means “flavored eggs”).
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Ingredients for Ramen Soft Boiled Egg
- Baking soda
- Eggs
- Japanese tsuyu or soup base
- Cooking sake
- Mirin
- Soy sauce
Cooking Tips
- Timing is everything, and you have to be very precise when it comes to the cooking time.
- Just one minute could make the eggs under cooked with unset egg white, or overcooked as the egg yolk will be completely set.
- The cooking time also depends on the temperature of the eggs, whether they are straight out of the fridge or at room temperature. My recipe uses room temperature eggs
- Another challenging part of this recipe is the freshness of the eggs as the egg shells might be hard to peel and hence you won’t have pretty eggs if the shells don’t come off easily. For that, I used baking soda while boiling the eggs to make the peeling easier.
- As simple as they look, they do take some time to make. After you boil the eggs, you marinate the egg in the soy sauce mixture overnight or best 24 hours so the eggs taste absolutely flavorful.
Frequently Asked Questions
How Long Can You Keep Ramen Eggs?
You can store the eggs, unopened and sealed, in the fridge for up to 3 days. Throw away the marinade after 12 hours. Reheat in ramen soup to serve.
How Many Calories?
This recipe has 83 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Japanese Ramen Egg
Ingredients
- water for boiling
- 1 tablespoon baking soda
- 6 eggs at room temperature
Seasoning Sauce:
- 50 ml Japanese tsuyu or soup base (such as Mizkan Bonito-Flavored Soup Base)
- 50 ml cooking sake
- 25 ml soy sauce or Tamari soy sauce
- 25 ml mirin
Instructions
- 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 to 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Wow, it’s amazing dear and inviting too. I learned a few tricks with this recipe! Thank you so much
I’m going to try this for dinner tonight. it looks so yummy. Thanks for sharing with us.
I really love your ramen egg recipe and also get a positive feedback about their taste ? So thank you very much for sharing ?
Thanks please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Where can I find Sake? Is it the same one to be found in the liquor store? I notice it says cooking Sake, but when I Googled, the results are showing me mirin.
You can find at Japanese stores or Asian stores, it’s labeled as cooking sake. Not the same in the liquor store. Mirin is sweet cooking wine, cooking sake is not sweet.
Wow! I did not know that. Thanks! ~V
😊👍
This recipe is so simple and so incredibly healthy. I love the meal prepping idea, to cook once and have a delicious breakfast. Yum!
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
Cassandra
Just deep-fry the eggs.