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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
10 mins
Total Time
17 mins
Servings: 6 people
Calories: 83 kcal
Course: Side Dish
Cuisine: Japanese

Ingredients

Seasoning Sauce:
  • 50 ml Japanese 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.