Marinated eggs are the most classic and widespread ramen topping for a reason. Very quick and easy, just five ingredients!
What came first, the ramen or the egg?
The Chef
Do yourself a favor and upgrade your ramen with marinated rather than just boiled eggs. They keep in the fridge for a few days, and are a great fit with any type of ramen. Not much else to say about this one β it’s super quick and basically foolproof!
Recipe credit
Like most of my recipes, I started this one out by basing it largely on an existing one, specifically the Just One Cookbook Ramen Eggs recipe. In this case, I didn’t change all that much, as the recipe is very straightforward. One thing I disagree with: You can keep the eggs in the marinade for multiple days! For my taste, they do not get too salty.
At this point in the post, I usually shout out a specific place that nails this dish. I can’t say that any place has ever stood out to me due to their ramen eggs, so instead, here are some special ramen spots around Tokyo that I recommend: Matsudo Tomita Memban in Chiyoda (dipping ramen), Ramen Nagi in Shinjuku (sardine-based broth), Menya Musashi Kodo in Kichijoji (meat-lover’s ramen), Tokyo Ebi Tomato in Waseda (tomato-based broth), Musashino Abura Gakukai Main Store in Waseda (abura soba), Kyushu Jangara in Akihabara (Tonkotsu ramen), Usagi in Shibuya (truffle ramen).
Ramen Eggs π
Equipment
- 1 small freezer bag or similar, recommended
Ingredients
- 4 eggs large
- 60 ml soy sauce
- 60 ml mirin
- 60 ml sake
- 1 tsp sugar
Instructions
Boil the eggs
- Add enough water to a small pot to cover your eggs plus 2-3 cm.
- Bring to a boil, then lower the heat to a gentle simmer. If the eggs bounce around in the water, their shells may crack.
- Gently lower the eggs into the water individually, e.g. using a small sieve.
- Leave them to simmer for 7 minutes for a waxy yolk (recommended for ramen eggs). If you like them runnier or firmer, shorten to 5-6 or extend to 8-9 minutes.
- In the meantime, prepare a bowl of cold water, ideally add some ice to cool it down further.
- After the 7 minutes, fish the eggs out of the pot and lower into the cold water. Wait 15 minutes until they're cooled off.
Make the marinade
- While you wait, combine the four marinade ingredients in a small saucepan.
- Bring to a boil over medium-high heat, stirring occasionally until the sugar is dissolved.
- Once it boils, turn the heat down and simmer for one minute.
- Turn off the heat and let the marinade cool completely.
Peel & marinate
- Once the eggs are cool, I recommend peeling each one as follows.
- Gently tap and roll the eggs against the inside of the bowl, still under water, to crack the shell.
- Peel off the shell and skin under water. Set aside and repeat.
- Place the peeled eggs in a small plastic bag, e.g. a 1 liter freezer bag.
- Slowly pour in all the cooled marinade.
- Press out any air so the eggs are fully covered in marinade, then close the bag with a clip or rubber band. Place the bag in a small bowl, then move to the fridge.
Rest & serve
- Let them marinate overnight or even up to a few days. Note: They get saltier over time, so if you want to prevent that, take them out of the marinade after the first night.
- Take them out of the fridge right before serving your ramen. It's fine that they're cold.
- I recommend cutting each egg in half before adding it as a ramen topping.Note: Use a very sharp knife so the egg isn't squished, and the egg white doesn't break.
1 Comment
You can actually steam eggs in a covered pot! Just put 1-2cm water in the pot, add the eggs, and cover. It cooks just as quickly as booking, except you don’t need to wait for nearly as much water to come to a boil first.