Japanese Ramen Egg
User Reviews
4.6
22 reviews
Excellent
Japanese Ramen Egg
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How to make Ramen Eggs - gooey, soft, almost runny egg yolks, ramen eggs are the best. Learn the secret techniques.
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Ingredients
Seasoning Sauce:
- 50 ml tsuyu or soup base such as Mizkan Bonito-Flavored Soup Base
- 50 ml cooking sake
- 25 ml soy sauce or Tamari soy sauce
- 25 ml mirin
Instructions
- Combine the water and baking soda in a pot and bring it to a boil. The water level should be deep enough to cover all the eggs. Once the water is boiling, add the eggs and cook for 7 minutes.
- In a separate pan, combine all the ingredients for the Seasoning Sauce. Bring the sauce to a boil, then remove it from the heat and let it cool.
- When the eggs are done cooking, plunge them into ice water and let them sit for 5 minutes. Carefully peel off the shells while the eggs are still in the water, ensuring you remove the membrane covering the egg white.
- In a container or bag, add the seasoning sauce and the eggs. Gently rotate the eggs to ensure they’re evenly coated in the sauce, then let them stand overnight or for 1 to 2 days in the fridge. When ready to serve, slice the eggs in half and enjoy them with ramen or as a snack.
Notes
- I used room temperature eggs. The eggs are best after 2 days in the fridge. Baking soda helps with the peeling of the eggs so your ramen eggs will be pretty and nice!
Nutrition Information
Show Details
Serving
6people
Calories
83kcal
(4%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
164mg
(55%)
Sodium
874mg
(36%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 83kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 874mg | 36% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
22 reviews
Excellent
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