These Ramen Eggs are the easiest way to elevate your ramen game at home. The recipe is very simple to make, and you can make enough for a whole week (if they even last that long). Made with soy sauce, mirin, sake, and sugar, the eggs come out super flavorful and delicious.
Try these with my quick Tom Yum Instant Ramen recipe
My wife is doing a challenge at work where employees are supposed to come up with a dish made with ingredients from the office pantry. The one stipulation is you can bring one ingredient from home. My wife has been making this instant ramen that she calls the "office special," and she asked me to make some ramen eggs to help her win.
The prize is a $50 gift card, so I thought, why not? If she loses, at least I got a blog post out of it as well, lol.
So today, I'm sharing my ramen egg recipe. This is one of the easiest recipes there is. I would say the only annoying part is you have to peel a bunch of eggs. But I guess after it's all said and done, it's more than worth the effort.
These eggs are so tasty I don't usually wait to use them in ramen. I will just snack on them throughout the day. And since I'm gaining weight for the summer, these are the perfect snacks between meals!
Ingredients
Eggs: I used eight eggs for this recipe. Some photos only have five because I accidentally chipped the whites on a few. This marinade easily makes enough for 10-12 eggs, though, so if you have more eggs, feel free to make more.
Soy sauce, mirin, sake: I used equal parts of all of these. I recommend heating the mixture over medium heat until it boils. The reason is purely to eliminate the harsh alcoholic taste.
Sugar: The marinade is very salty, so I use ¼ cup of sugar.
Ramen Eggs
Ingredients
Instructions
- In a small saucepan, bring the soy sauce, mirin, sake, and sugar to a boil over medium heat. Simmer for 1 minute. Allow to cool to room temperature.
- Bring about 2 inches of water to a boil in a medium pot. Gently lower the eggs and reduce to a simmer. Cook for 9 ½ minutes for jammy eggs with strong whites.
- Immediately drain the water and place the pot under running cold tap water for 1-2 minutes until the eggs have cooled. Peel the eggs and place them in a Ziplock bag.
- Pour the marinade into the bag. Try to get out as much air as possible then seal the bag. Refrigerate for at least 4 hours. Consume within 3 days. Enjoy!
Abigail
These came out perfectly. I cooked mine for 8 1/2 minutes, as my eggs were a bit smaller. I stumbled upon this recipe at the right time. The ramen/pho place near me is charging just short of $5 for 1 egg! Now I can make a whole dozen for that price. Thank you so much for a straight forward recipe explanation, and not a 3 page life journey about fireflies and wind and how you came about this recipe 😂.
Grumpy
$5 per egg is crazy! I pay $4 for a dozen right now 😀