Ramen Eggs
Note: This recipe comes with a YouTube video (see next paragraph).
Ramen eggs are also known as Ajitsuke Tamago (味付け玉子), 溏心蛋, lava eggs or soy sauce eggs. They are soft-boiled eggs with that luxurious soft runny yolk and marinated in a simple soy sauce concoction. They are perfect for Japanese ramen (of course), instant noodles and many one-dish meals such as Korean bibimbap.
See Also:
Everyone says it’s super easy to make ramen eggs, but I actually took many egg-tempts to reach this recipe where I will get perfect ramen eggs with that soft runny center every time I make them. Basically, the timing has to be super precise because there is only a short interval between the time when the egg white is set and the yolk is still runny.
Click on the video above to watch. This is my third video and I had a lot of fun making it. There is much room for improvement but I hope you find it useful nevertheless. Thanks for watching, give this video a thumbs up and please subscribe to my channel. Thank you :)
Ramen Eggs Recipe
The timing (5 minutes 30 seconds) stated in this recipe is for 55 grams eggs. If you are using bigger eggs, do adjust the timing accordingly – for example, 5 minutes 45 seconds for 63 grams eggs.
For evenly cooked ramen eggs, take them in and out of the boiling water at the same time using a ladle.
Watch the YouTube video for this recipe here.
Ingredients:
- 4 eggs at room temperature use older eggs
- water enough to cover eggs in a small pot
- 1 tbsp vinegar
(A) Marinade
- 1/2 stalk Japanese scallion (negi) cut to shorter lengths to fit the pot
- 3 slices ginger
- 2 cloves garlic crushed
- 2 tbsp light soy sauce
- 50 ml mirin
- 150 ml water
You also need
- a bowl of ice water
- food-safe plastic or ziplock bag
- ladle and sieve
- kitchen timer
Directions:
- In a small pot, add water and vinegar. Bring to a boil.
- Gently lower eggs into boiling water using a ladle. Boil for 5 minute 30 seconds (55 grams egg). Swirl the water with a spoon during the first minute of cooking.
- When the cooking time is up, take out the eggs using a ladle and immediately add them into a bowl of ice water bath for 5 minutes. Peel the eggs.
- In another small pot, add (A) and bring to a simmer for 1 minute. When it has cooled, filter the sauce into a plastic or ziplock bag, add the peeled eggs and tie the bag. Marinade the bag of eggs for at least four hours or overnight in the fridge, occasionally moving the eggs around so that they are evenly coated in the sauce.
- When ready to serve, cut the eggs into half. The uncut eggs can be soaked in the marinade for about 3-4 days.