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Ramen Eggs

Ramen Eggs Recipe

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Note: This recipe comes with a YouTube video (see next paragraph).

Ramen eggs are also known as Ajitsuke Tamago (味付け玉子), 溏心蛋, lava eggs or soy sauce eggs. They are soft-boiled eggs with that luxurious soft runny yolk and marinated in a simple soy sauce concoction. They are perfect for Japanese ramen (of course), instant noodles and many one-dish meals such as Korean bibimbap.

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Everyone says it’s super easy to make ramen eggs, but I actually took many egg-tempts to reach this recipe where I will get perfect ramen eggs with that soft runny center every time I make them. Basically, the timing has to be super precise because there is only a short interval between the time when the egg white is set and the yolk is still runny.

Click on the video above to watch. This is my third video and I had a lot of fun making it. There is much room for improvement but I hope you find it useful nevertheless. Thanks for watching, give this video a thumbs up and please subscribe to my channel. Thank you :)

Leave a Comment

11 Responses to “Ramen Eggs”

  1. Angie@Angie's Recipes — April 18, 2015 @ 2:54 pm

    Those eggs are perfectly DONE!


  2. Ramenkia — April 19, 2015 @ 2:45 am

    Lovely eggs. My favourite breakfast, goes well with a drop of soya sauce and white pepper. Well done!


  3. B — April 19, 2015 @ 7:57 pm

    I don’t mind eating more eggs if they all taste as delicious as these!


  4. Christina — April 20, 2015 @ 6:38 am

    Hi there! :) I love your website and I’ve been blessed by many of your recipes!! Thank you!!

    Just sharing… I read a fool-proof recipe for cooking soft-boiled eggs from Cook’s Illustrated magazine. Fill a pot of water with 1/2 inch of water. Bring to boil on high heat (it boils real quickly bcos there’s only so little water). Then add cold eggs that are right from the refrigerator (it works from 1 to 6 eggs) into the pot of boiling water. Cover pot and let it steam for 6.5mins, using medium high heat. Then remove eggs, put in ice bath for 30 seconds. Peel and the eggs are perfect every time! :)


    • wiffy replied: — April 21st, 2015 @ 4:40 pm

      Thank you for sharing. I’ll try out your method :)


  5. tigerfish — April 21, 2015 @ 5:06 pm

    Too precise! But I have to admit I love runny yolks – so I just satisfy the craving via soft-boiled or poached or sunnyside up.


  6. Juliana — April 24, 2015 @ 4:50 am

    OMG! These eggs are gorgeous! Perfect textures…thanks for the post Wiffy…
    Enjoy the rest of your week :)


  7. Amy's Chinese Recipes — April 27, 2015 @ 3:56 am

    I can eat 5 eggs at morning, I love eggs.


  8. Jean — May 1, 2015 @ 1:34 pm

    I’m quite envious of how easy your peeling went. I’ve tried using older eggs and the cooking method is the same (except for the vinegar) but my whites always stick to the shells. :(

    Will try adding vinegar next time.

    Since you have mastered the skill of runny yolks, take a look at “The Rebel Within.” It is an original creation by a bakery in San Francisco. There is a reversed engineered recipe out there somewhere online. ;)


    • wiffy replied: — May 7th, 2015 @ 1:37 pm

      The vinegar helps the egg white to solidify quickly (and prevents it from seeping from its shell) if cracked during boiling process. Thank you for sharing.


  9. Jo — July 4, 2017 @ 10:39 pm

    I can’t get the eggs to peel properly! First time making this and I had to eat 4 eggs. 😂 Didn’t put vinegar though, cos we don’t have any at home. I guess I’ll have to buy some vinegar and try the recipe again!