4.6 from 22 votes
Japanese Ramen Egg
How to make Ramen Eggs - gooey, soft, almost runny egg yolks, ramen eggs are the best. Learn the secret techniques.
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
Servings:
6
people
Calories:
83 kcal
Course:
Side Dish
Cuisine:
Japanese
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.
Cup of Yum
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
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: 6 people
Amount Per Serving
Calories 83
% 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.