Soft Boiled Ramen Eggs
Slight salty, sweet and packed with umami goodness, these jammy, soft boiled Ramen Eggs are what life is all about. They are super easy to make and perfect in ramen, as a snack or any way you like them!
Course Snack Cuisine Japanese
Prep Time 10 minutes Cook Time 1 day Total Time 1 day 10 minutes
Servings 6 servings
Calories 145 kcal
Add all sauce ingredients to a saucepan and bring to a boil.
Simmer for 1-2 minutes and remove from heat. Let the marinade cool fully. Heat the water in the bottom of the steamer until it is boiling. Place the eggs in the steamer basket and place over the water. Cover with the lid. For a nice jammy center, I steam the eggs for 8 minutes. If you like the center especially soft, you can reduce the cook time to 7 minutes. If you prefer hard boiled, cook them for 12 minutes. While the eggs are steaming, fill a large bowl with ice and then fill ¾ full with water. Once the eggs are finished steaming, immediately add them to the ice water bath and let them sit for 20 minutes to cool. Gently peel the shell from each egg. Once the marinade is cooled, pour it over the top of the eggs in a medium sized bowl or container (or bag). Let it sit in the fridge for 24 hours. Drain the marinade (reserve it for your next batch if you'd like!). Serve the eggs whole or slice them in half for serving.
When peeling the eggs, make sure you are
peeling the membrane as it will make it much easier for the shell to slide off. I recommend
removing them from the marinade after 24 hours as they will continue to soak up the flavor. You can
use this marinade for another batch also - so be sure to save it! Use it for up to 3-5 days. Calories: 145 kcal | Carbohydrates: 20 g | Protein: 5 g | Cholesterol: 27 mg | Sodium: 2481 mg | Potassium: 81 mg | Sugar: 9 g | Vitamin A: 40 IU | Calcium: 12 mg | Iron: 1 mg