Print

Ramen Eggs Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

These Ramen Eggs are marinated soft-boiled eggs with a flavorful blend of mirin, tamari, sugar, rice vinegar, scallions, and salsa macha. Perfectly cooked to achieve a tender, creamy yolk, they add a delicious umami punch to ramen, rice bowls, or can be enjoyed on their own as a savory snack.

Ingredients

Scale

Marinade

  • ½ cup mirin
  • ½ cup tamari (or soy sauce)
  • 1½ tbsp cane sugar
  • 2 tbsp rice vinegar
  • 2 scallions, finely chopped
  • ¼ cup water
  • 1½ tbsp salsa macha (or chili crisp)

Eggs

  • 8–10 eggs

Instructions

  1. Make the Marinade: Combine the mirin, tamari, cane sugar, and rice vinegar in a saucepan. Bring to a simmer over medium heat and cook for 2 minutes to dissolve the sugar and meld flavors. Turn off the heat and stir in the finely chopped scallions, water, and salsa macha. Allow the marinade to cool completely before using.
  2. Prepare the Eggs for Boiling: Use an egg piercer or a thumbtack to pierce a small hole in the rounded end of each egg. This helps prevent cracking and makes peeling easier by allowing air to escape during boiling.
  3. Cook the Eggs: Fill a large pot with enough water to cover the eggs by about 1 inch and bring it to a rolling boil. Gently add the eggs to the boiling water and cook for 6 to 6½ minutes to achieve a soft-boiled consistency with creamy yolks.
  4. Prepare an Ice Bath: While the eggs are cooking, fill a large bowl with ice and cold water to create an ice bath. This stops the cooking process instantly once the eggs are done.
  5. Cool and Peel the Eggs: Immediately transfer the boiled eggs to the ice bath and let them sit for several minutes until completely cooled. To peel, gently tap the eggs and roll them lightly to crack the shell, then peel carefully under running water or submerged in water to remove the membrane without damaging the delicate egg white.
  6. Marinate the Eggs: Place the peeled eggs in a sealable container and pour the cooled marinade over them, ensuring they are fully submerged. Refrigerate for at least 24 hours, and up to 4 days, depending on your preferred intensity of flavor.
  7. Serve: Remove the eggs from the marinade and store them separately in an airtight container in the refrigerator for up to 4 days. Enjoy these flavorful ramen eggs with noodle soups, rice dishes, or as a savory snack on their own.

Notes

  • Using an egg piercer helps prevent cracking and makes peeling easier.
  • Adjust marinating time to taste: less time for mild flavor, longer for a stronger marinade impact.
  • Peel the eggs under running water or submerged in water to help remove the shell gently.
  • Store marinated eggs in an airtight container to maintain freshness up to 4 days.
  • These eggs can enhance many dishes beyond ramen, such as salads or rice bowls.

Keywords: ramen eggs, ajitsuke tamago, marinated eggs, soft boiled eggs, Japanese recipe, umami eggs, soy sauce eggs

Find it online: https://flavorsbymaya.com/ramen-eggs-recipe/