Soft-Boiled Ramen Eggs (Printable View)
Soft-boiled eggs marinated in savory soy-mirin sauce for ramen topping or snacking.
# Ingredient List:
→ Eggs
01 - 4 large eggs
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/2 cup water
04 - 1/4 cup mirin
05 - 1 tablespoon sugar
# How to Prepare:
01 - Bring a pot of water to a full rolling boil.
02 - Gently lower the eggs into the boiling water using a spoon. Boil for exactly 7 minutes for a slightly runny yolk.
03 - Prepare an ice bath while eggs cook. Immediately transfer eggs to the ice bath once cooking time is complete. Cool for 5 minutes.
04 - Carefully peel the cooled eggs, removing all shell fragments.
05 - Combine soy sauce, water, mirin, and sugar in a zip-top bag or small container. Stir or shake until sugar completely dissolves.
06 - Place peeled eggs in the marinade, ensuring they are fully submerged. Refrigerate for at least 4 hours, preferably overnight, turning occasionally for even color.
07 - Remove eggs from marinade, slice in half, and serve atop ramen or as desired.
# Expert Suggestions:
01 -
- These eggs transform a simple bowl of instant ramen into something that feels restaurant-worthy
- You can meal prep them at the start of the week and they just get better each day
02 -
- Do not marinate longer than 12 hours or the eggs will become unpleasantly salty and the texture starts breaking down
- Turn the bag or container occasionally so the eggs color evenly on all sides
03 -
- If mirin is unavailable substitute with 2 tablespoons sake plus 1 tablespoon extra sugar
- For extra flavor add a smashed garlic clove or slice of ginger to the marinade