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These Ramen Eggs are Jammy and Flavorful and SUPER easy to make!
If you have had Ramen, you know the Ramen Eggs are one of the best parts of the dish! With this easy recipe, you can recreate these eggs at home to enjoy!
How do you make the soft boiled eggs for Ramen Eggs?
I always keep my eggs in the refrigerator, so for the perfect soft boiled eggs, I boil my eggs for 7 minutes. If you are cooking with room temperature eggs, 6 minutes will yield the perfect soft boiled eggs. Once removing the eggs from cooking, immediately drop the eggs into an ice bath to prevent further cooking.
What do I serve Ramen Eggs with?
My favorite way to enjoy Ramen Eggs is over a bowl of white rice drenched with plenty of the marinade sauce. This makes for a super quick snack or meal as I almost always have white rice on hand. These eggs are also perfect served with some ramen and sure hits the spot!
How long should I keep these Eggs Marinating?
At a minimum, the eggs should marinate for 3 hours, but overnight for the best flavor. The eggs can keep for 2-3 days in the fridge in the marinade and should be eaten within 3 days before the yolk hardens.
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Equipment
- 1 pot
- 1 Bowl
Ingredients
- 6-8 Eggs
- ½ cup Soy Sauce
- ¼ cup Water
- ¼ cup Mirin
- ¼ cup Cooking Sake
- 1 tsp Dashi Powder
- 1 tsp Sugar
Instructions
Making the Egg Marinade:
- Combine the ingredients into a pot, mix and simmer for 2-3 minutes½ cup Soy Sauce, ¼ cup Water, ¼ cup Mirin, ¼ cup Cooking Sake, 1 teaspoon Dashi Powder, 1 teaspoon Sugar
- Set aside to cool completely.
Making the Soft Boiled Eggs:
- Bring a pot of water to a full boil.
- Carefully add in 6-8 cold eggs into the pot and boil for 7 minutes. If using room temp eggs boil for 6 minutes for soft boiled eggs.
- While the eggs are cooking, prepare an Ice bath for the eggs. Fill a bowl with Ice and water.
- Once the 7 minutes is up, carefully transfer the eggs into the ice bath for 10-15 minutes.
- TIP: Once the eggs are completely cooled, crack the wide end of the egg and peel a small opening and drop the egg back into the water. Repeat until all the eggs have been cracked. The water seeping in will help the egg peeling process.
- Peel the eggs and put into a bowl, and cover with the cooled marinade.
- Set into the fridge to marinate overnight, turning the eggs at least once.
- Slice the eggs in half long ways, and enjoy with your favorite ramen or over white rice. Generously pour the sauce over the eggs and rice for extra flavor.
📖 Recipe Card
The Best Easy Ramen Eggs Ajitama | Soy Eggs
Equipment
Ingredients
- 6-8 Eggs
- ½ cup Soy Sauce
- ¼ cup Water
- ¼ cup Mirin
- ¼ cup Cooking Sake
- 1 teaspoon Dashi Powder
- 1 teaspoon Sugar
Save this recipe! 💌
We'll email this recipe to you, so you can come back to cook it later!
Instructions
Making the Egg Marinade:
- Combine the ingredients into a pot, mix and simmer for 2-3 minutes½ cup Soy Sauce, ¼ cup Water, ¼ cup Mirin, ¼ cup Cooking Sake, 1 teaspoon Dashi Powder, 1 teaspoon Sugar
- Set aside to cool completely.
Making the Soft Boiled Eggs:
- Bring a pot of water to a full boil.
- Carefully add in 6-8 cold eggs into the pot and boil for 7 minutes. If using room temp eggs boil for 6 minutes for soft boiled eggs.
- While the eggs are cooking, prepare an Ice bath for the eggs. Fill a bowl with Ice and water.
- Once the 7 minutes is up, carefully transfer the eggs into the ice bath for 10-15 minutes.
- TIP: Once the eggs are completely cooled, crack the wide end of the egg and peel a small opening and drop the egg back into the water. Repeat until all the eggs have been cracked. The water seeping in will help the egg peeling process.
- Peel the eggs and put into a bowl, and cover with the cooled marinade.
- Set into the fridge to marinate overnight, turning the eggs at least once.
- Slice the eggs in half long ways, and enjoy with your favorite ramen or over white rice. Generously pour the sauce over the eggs and rice for extra flavor.
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