How to make Ramen Eggs – gooey, soft, almost runny egg yolks, ramen eggs are the best. Learn the secret techniques.
Japanese ramen eggs…you know those perfectly boiled and marinated eggs with nicely set egg white but gooey, soft egg yolk that is so creamy and silky that you just can’t get enough?
I love ramen eggs or ajitsuke tamago in Japanese (means “flavored eggs”). In Chinese, they are called 溏心蛋.
I will be honest, this ramen eggs are quite challenging to make to the desired texture and doneness. 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. I know, we are talking about the egg white cooked completely but the egg yolk remains a little runny and gooey soft…
The cooking time also depends on the temperature of the eggs, whether they are straight out of the fridge or at room temperature.
For my case, I tested a couple of times with this ramen eggs recipe and I used 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.
So here is my Japanese ramen eggs recipe, so hopefully you will get to enjoy these delicious eggs at home too. If you like marinated eggs, you can also check out my Chinese Soy Sauce Braised Eggs.
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