Ramen Egg
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Ramen Egg
 Soft-boiled eggs marinated overnight to top ramen. The yolks stay jammy. The eggs must marinate for 8 hours or overnight. To Make the Marinade Combine in a small saucepan: ¼ cup soy sauce ¼ cup mirin ¼ cup sake (or water) 1 tsp sugar 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. 4 large eggs (50 g each w/o shell) (refrigerated; slightly older eggs are easier to peel) 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: the cooled marinade 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. |
Soy Sauce Eggs crumb: soft eggs soaked in sweet soy Japanese Soul Cooking includes “Soy Sauce Eggs”. Tadashi Ono and Harris Salat wrote it (2013, p. 11). This book covers Japanese comfort food such as ramen, gyoza and donburi. It includes soy sauce eggs for ramen. Differences: Popular internet ramen eggs soft-boil eggs and peel them. They soak them in soy sauce, mirin, sake and a little sugar. The ancestor is the soy sauce egg master recipe in a Japanese ramen and comfort-food book. The book makes it with its soy sauce marinade for topping ramen. Both are soft eggs soaked in a sweet soy marinade. The amounts in the marinade and the soaking time differ. |
Trace receipt
- Dish
- Ramen Egg
- Match
- Exact
- Ancestor
- Soy Sauce Eggs
- Source
- Japanese Soul Cooking by Tadashi Ono and Harris Salat (2013)
- Differences
Popular internet ramen eggs soft-boil eggs and peel them. They soak them in soy sauce, mirin, sake and a little sugar. The ancestor is the soy sauce egg master recipe in a Japanese ramen and comfort-food book. The book makes it with its soy sauce marinade for topping ramen. Both are soft eggs soaked in a sweet soy marinade. The amounts in the marinade and the soaking time differ.
- Book recipe
- We do not offer this for print or share because it is not public domain. Buy or borrow the book.
- Online sources
- Just One Cookbook · Ramen Eggs (Ajitsuke Tamago)
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web writeups - Date
- Sep 2026
Japanese Soul Cooking by Tadashi Ono and Harris Salat (2013).
This book covers Japanese comfort food such as ramen, gyoza and donburi. It includes soy sauce eggs for ramen.