Ramen Egg

Step 1

Gather all the ingredients. Increase the marinate ingredients if you cook more than 4 eggs.

Step 2

In a resealable plastic bag, combine soy sauce, mirin, and water. Tip 1: If you plan to make the ramen eggs in just a few hours of marinating, use 0-1 Tbsp water. Otherwise, start with 2-3 Tbsp water and taste before adding more water. You have to adjust the saltiness to your taste and how long you plan to marinade. Tip 2: To use the minimal amount of the condiments (as we have to discard after marinating), I use a plastic bag. If you use a container, you will need to double the amount of condiment to cover the eggs.

Step 3

Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs (should be 1 inch above eggs).

Step 4

When boiling, take out the eggs from the refrigerator and carefully and slowly submerge the eggs into the boiling water with a mesh strainer/skimmer or ladle to prevent the eggs from cracking.

Step 5

Immediately reduce heat to maintain a simmer (gentle boil) and cook the eggs for exactly 7 minutes (See Notes). Make sure the water is simmering, but not so hot that the eggs bounce around. If you want your egg yolk to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center.

Step 6

After 7 minutes, immediately take out the eggs and soak in the ice bath to stop them from cooking further. Let them cool for 3 minutes.

Step 7

The soft boiled eggs are not completely hardened so gently peel the eggs.

Step 8

Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate overnight to up to 3-4 days in the refrigerator.

Step 9

Take out the eggs and cut in halves to serve. Enjoy the eggs by themselves or use them as a ramen topping.

Step 10

Keep the eggs in the refrigerator all the time. Enjoy the eggs within 4 days if your eggs are soft-boiled. If your eggs are hard-boiled, you can keep in the refrigerator for up to a week. For food safety, I recommend discarding the marinade and making a new batch if you want to make more.