Ramen Egg

The eggs must marinate for 8 hours or overnight.

To Make the Marinade

Combine in a small saucepan:

Whisk to dissolve the sugar completely. Bring to a boil, then lower the heat. Simmer for 1 minute. Turn off the heat. Set aside to cool completely.

To Boil the Eggs

Add 4 cups (1L) water to a saucepan. The water should cover the eggs by 1 inch (2.5 cm). Bring to a full boil. Remove from the fridge: Gently lower one egg at a time into the boiling water with a ladle or strainer.

Set a timer for 7 minutes when the first egg goes in. For runny yolks, cook 6–6½ minutes. For custard-like yolks, cook 8–9 minutes.

Keep the water at a gentle simmer, not a vigorous bubble, so the eggs do not bounce around. To keep the yolks centered, gently rotate the eggs with chopsticks during the first 3 minutes.

After 7 minutes, promptly remove the eggs. Submerge in iced water for 15 minutes until cooled completely.

To Marinate the Eggs

Gently crack the eggshell at the wide bottom end. Peel vertically toward the pointy top. Dip the egg in the iced water a few times to help peeling.

Place the peeled eggs in a plastic bag. Add:

Make only as much as needed; for food safety, use the marinade only once.

Remove the air from the bag. Seal right above the eggs with a clip or rubber band so they stay submerged. Refrigerate for 8 hours or overnight. Rotate occasionally, if desired. Do not marinate longer than 12–24 hours, or the eggs get too salty.

To Serve

Remove the eggs from the marinade. Cut in half lengthwise with fishing line or a wire cheese slicer. To serve warm, first soak the bag in warm water. Serve in bento or as a tonkotsu ramen topping. Or serve halved as a snack with furikake and shichimi togarashi.

To Store

Remove from the marinade and store in the refrigerator. Eat within 3–4 days if soft-boiled, or within a week if hard-boiled. Do not freeze; the texture will change. For food safety, do not reuse the marinade for new boiled eggs. Instead, cook it and use soon as a seasoning for stir-fries or simmered dishes.