Ramen Eggs 🍜

Marinated eggs are the most classic and widespread ramen topping for a reason. Very quick and easy, just five ingredients!

Cook Time20

Marinating time12

Servings: 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.

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.

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.

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.