Soft-Boiled Ramen Eggs
A ramen egg is defined by the contrast between its tender, seasoned exterior and the viscous, golden center. Mastering this requires strict timing and a rapid temperature drop to keep the yolk from turning chalky.
Temperature control is your only variable.
Use eggs straight from the refrigerator to ensure they match the timing exactly. If you use room-temperature eggs, reduce the boil time by thirty seconds.
- Medium saucepan
- Slotted spoon
- Large mixing bowl for ice bath
- Sealable plastic bag or small bowl for marinating
What goes in.
- 6Large eggs
- 1/4 cupSoy sauce
- 1/4 cupMirin
- 1/4 cupWater
Shocking the eggs
The moment the timer hits, move the eggs into a bowl filled with ice and water. This prevents the residual heat from continuing to cook the yolk once you pull them from the pot.
The method.
Bring water to a rolling boil.
Fill a saucepan with enough water to cover the eggs by an inch. Bring it to a boil over high heat.
Lower the eggs gently.
Lower the heat slightly so the water doesn't bounce the eggs around and crack them, then carefully lower each egg into the water using a slotted spoon.
Maintain the boil for 6 minutes and 30 seconds.
Turn the heat back to medium-high. Set your timer immediately. Keep the water at a gentle boil throughout.
Shock and peel.
Transfer the eggs directly into the ice bath. Let them sit for at least 10 minutes until completely cool before peeling under a thin stream of running water.
Marinate.
Whisk the soy sauce, mirin, and water together. Submerge the peeled eggs in the liquid. Cover and refrigerate for at least two hours, ideally overnight, turning them occasionally so the color is even.
Other turns to take.
Spicy Version
Add a teaspoon of chili oil or a crushed clove of garlic to the marinade for extra depth.
When it doesn't go to plan.
Prick the bottom of the egg shell with a small pin before boiling to reduce the chance of cracking.
A bit of vinegar in the boiling water helps solidify the whites quickly if a small crack does occur.
Peel the eggs submerged in the water; the liquid helps separate the membrane from the white.
The ones that keep coming up.
Can I reuse the marinade?
It is best to discard the marinade after one use to avoid any risk of bacteria, as the eggs are served cold.
How long do these keep?
These are best eaten within 48 hours. After that, the yolk will begin to cure and harden from the salt in the marinade.
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