Soft-Boiled Ramen Eggs
The contrast between the firm, soy-marinated exterior and the gooey, molten center defines a proper ramen egg. The marinade draws moisture from the yolk over time, concentrating its richness into a texture that spreads rather than crumbles.
Control the temperature, control the texture.
Use eggs straight from the refrigerator to keep the whites from cooking too fast while the yolk stays liquid. Have your ice water ready before the eggs even touch the stove.
- medium saucepan
- slotted spoon
- large mixing bowl
- resealable plastic bag
What goes in.
- 6large eggs, cold
- 1/4 cupsoy sauce
- 1/4 cupmirin
- 1/4 cupwater
- 1 tspsugar
Shocking for Success
Plunging eggs into ice-cold water stops the residual heat from setting the yolk further. If you skip this, the yolk will continue to cook in its own shell.
The method.
Prepare the marinade
Whisk the soy sauce, mirin, water, and sugar in a small bowl until the sugar dissolves. Pour the mixture into a sealable plastic bag.
Boil the water
Fill a saucepan with enough water to cover the eggs by at least an inch. Bring it to a rolling boil over high heat.
Cook the eggs
Lower the cold eggs into the boiling water gently using a slotted spoon. Set a timer for 6 minutes and 30 seconds. Keep the water at a steady simmer.
Chill
Once the timer goes off, transfer the eggs immediately to a bowl filled with ice and water. Let them rest for at least 10 minutes.
Peel and marinate
Gently crack the shells under running cold water and peel. Place the peeled eggs into the bag with the marinade. Squeeze out excess air, seal, and refrigerate for at least 3 hours, turning occasionally.
When it doesn't go to plan.
Poke a tiny hole in the bottom (the wider end) of the eggshell with a pin before boiling to make peeling easier.
Do not marinate for longer than 24 hours, or the whites will become too salty and lose their supple texture.
Use a gentle hand when peeling; the whites are delicate and easily torn at this stage.
The ones that keep coming up.
Can I reuse the marinade?
It is best to discard the marinade after one use as it will contain raw egg residue.
How do I know if they are done correctly?
The white should be fully opaque and firm to the touch, while the yolk should feel slightly soft when pressed gently with your thumb.
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