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Ramen Eggs
Ramen Eggs Recipe
The timing (5 minutes 30 seconds) stated in this recipe is for 55 grams eggs. If you are using bigger eggs, do adjust the timing accordingly – for example, 5 minutes 45 seconds for 63 grams eggs.
For evenly cooked ramen eggs, take them in and out of the boiling water at the same time using a ladle.
Watch the YouTube video for this recipe here.
Ingredients:
- 4 eggs at room temperature use older eggs
- water enough to cover eggs in a small pot
- 1 tbsp vinegar
(A) Marinade
- 1/2 stalk Japanese scallion (negi) cut to shorter lengths to fit the pot
- 3 slices ginger
- 2 cloves garlic crushed
- 2 tbsp light soy sauce
- 50 ml mirin
- 150 ml water
You also need
- a bowl of ice water
- food-safe plastic or ziplock bag
- ladle and sieve
- kitchen timer
Directions:
- In a small pot, add water and vinegar. Bring to a boil.
- Gently lower eggs into boiling water using a ladle. Boil for 5 minute 30 seconds (55 grams egg). Swirl the water with a spoon during the first minute of cooking.
- When the cooking time is up, take out the eggs using a ladle and immediately add them into a bowl of ice water bath for 5 minutes. Peel the eggs.
- In another small pot, add (A) and bring to a simmer for 1 minute. When it has cooled, filter the sauce into a plastic or ziplock bag, add the peeled eggs and tie the bag. Marinade the bag of eggs for at least four hours or overnight in the fridge, occasionally moving the eggs around so that they are evenly coated in the sauce.
- When ready to serve, cut the eggs into half. The uncut eggs can be soaked in the marinade for about 3-4 days.
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Those eggs are perfectly DONE!
Lovely eggs. My favourite breakfast, goes well with a drop of soya sauce and white pepper. Well done!
I don’t mind eating more eggs if they all taste as delicious as these!
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! :)
Thank you for sharing. I’ll try out your method :)
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.
OMG! These eggs are gorgeous! Perfect textures…thanks for the post Wiffy…
Enjoy the rest of your week :)
I can eat 5 eggs at morning, I love eggs.
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. ;)
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.
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!