Ramen Egg Recipe

This recipe for soy-marinated eggs is my absolute go-to because it transforms a simple egg into a flavor-packed delight that’s perfect for enhancing any bowl of ramen. Plus, the process of marinating feels like a mini culinary ritual that connects me with flavors from across the globe—it’s a delicious blend of foodie adventure and comfort.

I adore making the ideal ramen egg. My closely guarded secret is to soak 4 large eggs in a rich mixture of soy sauce, mirin, and water, using equal parts (1/2 cup each) and finishing with 2 tablespoons of sugar—the sweetener really makes a difference.

These eggs, brimming with flavor, complement the umami bomb that is ramen and deliver a significant hit of protein.

Ingredients

Eggs:
High in protein, vital vitamins, and minerals.

Soy Sauce:
The umami depth adds saltiness and savoriness.

Mirin:
Sweet rice wine balances savory tastes.

Sugar:
Introduces sweetness and subtleness.

Ingredient Quantities

• 4 large eggs
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/2 cup water
• 2 tablespoons sugar

Instructions

1. Take a pot of water and bring it to a gentle boil. Using a spoon, add the eggs carefully and boil them for precisely 6 minutes if you want a medium egg.

2. While the eggs are boiling, get an ice bath ready by filling a bowl with ice and cold water.

3. After 6 minutes, promptly move the eggs to an ice bath to halt the cooking process. Allow them to chill for approximately 5 minutes.

4. Carefully remove the cooled eggs from their shells, taking care to keep the egg white smooth and unbroken.

5. In another container or a zip-lock bag, mix the soy sauce, mirin, water, and sugar. Stir until the sugar is completely dissolved.

6. Submerge the peeled eggs in the marinade, making sure they are fully under the liquid. If needed, you can place a small dish on top of them to keep them submerged.

7. Marinate the eggs in the refrigerator for a minimum of 4 hours, but preferably 8 to 12 hours, to intensify the flavor.

8. Once you have marinated the eggs, take them out of the liquid. When it is time to serve, cut the eggs in half.

9. Use the eggs as a topping for ramen or enjoy them as a tasty snack on their own.

10. You may keep any unconsumed marinated eggs in a sealed container in the fridge and eat them within 3 days.

Equipment Needed

1. Pot
2. Spoon
3. Bowl
4. Ice bath setup (ice and cold water)
5. Container or zip-lock bag for marinating
6. Small dish (optional, for submerging)
7. Refrigerator
8. Sealed container (for storing)
9. Knife (for halving eggs)

FAQ

• Q: How long should I marinate the eggs?To marinate the eggs, put them in the marinade for at least 4 hours, but for the best flavor, leave them overnight.
• Q: Can I use low-sodium soy sauce?Yes, you can replace standard soy sauce with low-sodium soy sauce to decrease the salt content.
• Q: Are there substitutes for mirin?A: A combination of rice vinegar and a little sugar can be used in place of mirin.
• Q: How can I achieve the perfect soft boil for the eggs?Boil for 7 minutes to achieve a jammy yolk. Go shorter or longer if you want softer or firmer yolks, respectively.
• Q: Can I reuse the marinade?Q: Can the marinade be reused, and if so, for how many times and in what conditions should it be stored?
• Q: How do I prevent the eggs from cracking during boiling?Begin with eggs at room temperature and softly put them into water that is simmering—not boiling.

Substitutions and Variations

Mirin: For every tablespoon of mirin, use a combination of rice vinegar and sugar that equals the same amount. That is: mix 1 tablespoon rice vinegar with 1/2 tablespoon sugar and use that to replace 1 tablespoon of mirin.
Tamari is a gluten-free alternative to soy sauce. If you need a lower-sodium, soy-free alternative, use coconut aminos.
Sugar: Use honey or maple syrup in the same quantity when seeking substitutes to achieve a different sweetness profile.

Pro Tips

1. For perfectly peeled eggs, gently tap the eggs on a hard surface to crack them and then use a spoon to slide under the shell, making it easier to peel without damaging the egg white.

2. If you find the marinade too intense, you can add a bit more water to dilute it slightly, but be cautious not to compromise the flavor.

3. To ensure even coverage, occasionally rotate the eggs in the marinade if they aren’t completely submerged, or use a smaller container to reduce the space and make sure they are fully immersed.

4. For a bit of extra flavor and complexity, try adding a clove of garlic or a slice of ginger to the marinade.

5. Allow the eggs to sit at room temperature for a few minutes before serving to bring out their flavor and ensure a better mouthfeel compared to serving them directly from the fridge.