These super easy ramen eggs have custardy, jammy to slightly runny yolks and are soaked in a sweet, savory, umami-rich soy sauce marinade, perfect for a topping on ramen, and more!
4cupswateror more for boiling the eggs, make sure to cover them by at least 1 inch
Marinade
2garlic cloves
3slicesginger
1Tbspbrown sugaror regular sugar
1/4cupsoy saucedark soy is best for deeper color and flavor
2Tbspmirin
1.5cupswater
Ice Bath
3-4cupsice watera bowl of cold water with ice - needed to cool the eggs after cooking
Instructions
Prepare the marinade
Peel and slice the ginger and smash or slice the garlic. Add them to a small saucepan along with the soy sauce, mirin, and sugar.
Heat the mixture over medium heat, stirring often, until the sugar dissolves, then for a further 1-2 minutes.
Remove the pan from the heat, add the water, remove the ginger and garlic with a strainer, and set the liquid aside to cool.There’s no need to discard the ginger/garlic. Instead, chop it up and use it within your ramen, stir-fries, and other recipes. If you leave them in the marinade, their flavor will become stronger over time and may throw off the flavor balance.
Boil the eggs
Bring a large pot of water and the white vinegar to a boil.
Once boiling, use a slotted spoon to carefully lower the eggs into the water. Lower the heat to a simmer (bubbling but not causing the eggs to bounce about) and allow them to boil for exactly 7 minutes.Set a timer from when the first egg is submerged in the boiling water to ensure they aren't overcooked. You can cook them +/- 1 minute depending on how runny or custardy you like them.
Immediately after cooking, transfer the eggs to an ice bath (a bowl of cold water with ice) and leave them to sit for at least 8-10 minutes or until they’re entirely cooled.
Once cool, peel the eggs by gently tapping one side against a surface and then rolling it back and forth over the counter to break up the shell. Then carefully peel them.
Marinate the eggs
Transfer the boiled eggs to a glass container (I prefer a large jar, but a bowl will work, too). Cover them with the soy sauce mixture. It can help to place a little weight (a small coaster/plate) over the top to ensure any floating eggs still get soaked.
Leave the eggs to marinate in the fridge for a minimum of 3 hours (for a very subtle color/flavor) up to 3 days. I find overnight is best.Enjoy with ramen or as a snack.
Video
Notes
You can store the soy-marinated eggs in the refrigerator for up to 4 days. Allow them to marinate to your desired color and flavor, then move them to a clean airtight container so they don't become too salty.