If you are looking for a delicious and protein packed addition to your ramen, this ramen egg is perfect for you. It’s full of flavor and also pairs great with rice or noodles. Not to mention, it’s super easy to make and stores well for a few days.
Ingredients for Ramen Egg
Before making this recipe, make sure you have all the ingredients you need. Swaps and alternatives are listed next to each ingredient.
- Egg: Any variety of egg will do. If you want a really orange yolk, I recommend getting pasture raised eggs, though they are more expensive.
- White vinegar: This will help the shell separate from the egg white, therefore making peeling much easier.
- Soy sauce: I use low sodium, but regular will be fine too. As an alternative, you can use coconut aminos or tamari.
- Mirin: You can use rice vinegar instead, just add two tablespoons of sugar to mimic the sweetness of mirin.
- Water: There is no replacement for this, just plain ole tap water works fine.
How to make Ramen Egg
First, bring a pot of water to a boil. Use enough water to cover the eggs completely. Once water is boiling, gently place the eggs in the pot. Cook for 7 minutes. While eggs are cooking, set up a bowl with water and ice. Once eggs are done, transfer them to the ice water.
In a separate container or plastic bag, add the soy sauce, mirin and water. Gently whisk together. Peel the eggs and place them in the container or bag. Seal and marinate in the refrigerator for 8 hours or overnight. Eggs can stay in the marinade for up to 3 days.
What is ramen egg marinated in?
These ramen eggs are marinated in soy sauce, water and mirin. If you want to add some additional flavor, you can add green onions, chili oil, sesame seeds and/or black sesame seeds. Additionally, you could boil the marinade beforehand. This will make for a more umami flavor, but it’s optional.
How long should I cook soft boiled eggs?
To get soft boiled eggs (jammy in the center), you will want to boil them for about 6-7 minutes. If you are using room temperature eggs, six minutes should be fine. But, if your eggs are fresh out of the refrigerator, I recommend keeping them in the boiling water for about 7 minutes.
I highly recommend dunking the eggs in ice water after boiling. If you skip this step, the eggs will continue cooking and may become hard boiled. The ice water stops the cooking process and makes sure they are perfectly jammy on the inside.
Are soft boiled eggs safe to consume?
Soft boiled eggs are more likely to contain the harmful bacteria Salmonella compared to hard boiled eggs. To be on the safe side, it is recommended that you purchase pasteurized eggs. These eggs have been treated to destroy Salmonella, meaning you can consume them raw or undercooked.
What is the purpose of an ice water bath?
The purpose of the ice water bath is to stunt cooking. When the eggs are done boiling, they will continue cooking since they are still very hot and the shell contains this heat very well. But, if you dump them in ice water, the eggs will cool down faster, therefore preventing overcooking.
Are eggs good for you?
Yes. Though it may seem like the science around the healthfulness of eggs is constantly changing, this is not a reflection of the evidence. It was thought that dietary cholesterol has the largest effect on blood cholesterol levels. Now, we know that saturated fat has a much bigger impact.
While eggs are high in dietary cholesterol, they are fairly low in saturated fat, making them a healthy source of protein. Along with this, eggs are a good source of vitamin B12, vitamin A, vitamin D, selenium and zinc. Each egg contains about 5-6 grams of protein.
Ramen Egg (Soy Sauce Marinated Egg)
- 4 eggs
- 1/4 cup soy sauce low sodium
- 1/4 cup mirin
- 1/4 cup water
- First, bring a pot of water to a boil. Use enough water to cover the eggs completely. Once water is boiling, gently place the eggs in the pot. Cook for 7 minutes. While eggs are cooking, set up a bowl with water and ice. Once eggs are done, transfer them to the ice water.
- In a separate container or plastic bag, add the soy sauce, mirin and water. Gently whisk together. Peel the eggs and place them in the container or bag. Seal and marinate in the refrigerator for 8 hours or overnight. Eggs can stay in the marinade for up to 3 days.