Ramen Eggs
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Soft-boiled eggs marinated overnight in a savory-sweet mixture of soy sauce, mirin, water, and brown sugar. The eggs have tender whites and jammy yolks, making them an ideal topping for ramen and other noodle dishes.
- Time
- 12 hours 17 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 1.42 kg
- 30 g
- 65 g
- 60 g
- 60 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 1.96 kg before cooking, which is about 325 g per serving.
Steps
Bring 6 cups of water and the vinegar to a full boil in a saucepan large enough to hold the eggs in a single layer.
Carefully lower the six eggs into the boiling water. Cook for exactly 6 1/2 minutes to produce soft, jammy yolks; maintain a steady boil without allowing the eggs to collide forcefully with the pan.
Immediately transfer the cooked eggs to an ice bath. Chill them until completely cooled, about 5 minutes, so the cooking stops and the shells loosen.
Tap each egg gently with a spoon to crack the shell all over, then peel away the shell. Rinse off any small shell fragments and pat the eggs dry.
Combine the soy sauce, mirin, 1/4 cup water, and brown sugar in a container or resealable bag. Mix until the brown sugar is as evenly dispersed as possible.
Place the peeled eggs in the marinade and turn them gently so they are coated. Seal or cover the container and refrigerate overnight, turning the eggs once or twice if they are not fully submerged.
Remove the eggs from the marinade, slice them in half, and serve as a ramen topping or alongside another noodle dish.
Serving suggestions: Ramen eggs are meant to be eaten with ramen! So, slice an egg in half and serve it in your favorite ramen.
Notes
The stated overnight marination time is included in the total time. Keep the eggs refrigerated while marinating and use them within about 3 days for best quality.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 120
- Protein
- 7 g
- Carbs
- 10 g
- Fat
- 5 g
- Fiber
- 0 g
Where the calories come from
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