Soft-Boiled Ramen Eggs (Printable)
Soft-boiled eggs marinated in savory soy sauce with mirin. Perfect ramen topping or flavorful Japanese snack.
# What You'll Need:
→ Eggs
01 - 4 large eggs
→ Marinade
02 - 1/2 cup soy sauce
03 - 1/2 cup water
04 - 1/4 cup mirin
05 - 1 tablespoon sugar
# How to Make It:
01 - Bring a pot of water to a rolling boil.
02 - Gently lower the eggs into the boiling water using a spoon. Boil for exactly 7 minutes for a slightly runny yolk.
03 - Prepare an ice bath. Immediately transfer the cooked eggs to the ice bath and cool for 5 minutes.
04 - Carefully peel the cooled eggs, taking care to keep them intact.
05 - Combine soy sauce, water, mirin, and sugar in a zip-top bag or small container. Stir until the sugar completely dissolves.
06 - Place the peeled eggs in the marinade, ensuring they are fully submerged. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning occasionally for even coloring.
07 - Remove eggs from marinade, slice in half, and serve atop ramen or as desired.
# Expert Advice:
01 -
- The marinade transforms simple boiled eggs into something restaurant-worthy with minimal effort
- You can make a batch ahead and keep them in the fridge for instant meal upgrades all week
02 -
- Over-marinating beyond 12 hours will make the eggs uncomfortably salty and the texture can turn rubbery
- The ice bath step is not optional—it's what prevents that gray ring from forming around the yolk
03 -
- Older eggs (about 7-10 days from purchase) peel significantly easier than fresh ones
- If mirin is unavailable, substitute with sake plus an extra half teaspoon of sugar