Japanese Ramen Egg

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4.55 from 11 votes

How to make Ramen Eggs - gooey, soft, almost runny egg yolks, ramen eggs are the best. Learn the secret techniques.

Prep Time10

Cook Time7

Total Time17

Course: Egg

Cuisine: Japanese Recipes

Keyword: Japanese Ramen Egg

Servings: people

Author: Bee Yinn Low

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 a pot and bring it to a boil. The water level should be deep enough to cover all the eggs. Once the water is boiling, add the eggs and cook for 7 minutes.
In a separate pan, combine all the ingredients for the Seasoning Sauce. Bring the sauce to a boil, then remove it from the heat and let it cool.
When the eggs are done cooking, plunge them into ice water and let them sit for 5 minutes. Carefully peel off the shells while the eggs are still in the water, ensuring you remove the membrane covering the egg white.
In a container or bag, add the seasoning sauce and the eggs. Gently rotate the eggs to ensure they’re evenly coated in the sauce, then let them stand overnight or for 1 to 2 days in the fridge. When ready to serve, slice the eggs in half and enjoy them with ramen or as a snack.

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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