Take your at-home ramen to the next level with these perfectly jammy, flavor-packed Ramen Eggs.
The day I learned how to cook ramen eggs at home, I unlocked a new level in my home cooking—I felt like a wizard. I used to visit my favorite ramen restaurant in Austin, Texas (shout out to the lovely folks at Ramen Tatsu-ya!) and study the flavors at play in their impeccably cooked ramen eggs (ajitsuke tamago). Every bowl of ramen comes with one half of an egg, but you better believe I always order an extra.
This particular recipe breaks down the process into clear, easy steps and requires only five ingredients, one of which is water. The best part? These take only ten minutes to prepare, and the rest of the process is hands-off while the eggs absorb a truly gorgeous marinade. I started making ramen eggs more regularly at the beginning of the pandemic. I liked to make a large batch and leave them on friends’ doorsteps with a little note:
“Restaurants might be closed,
but my kitchen is as open as ever!
Love,
S”
Years later, I’m still making them at least twice a month. These ramen eggs are, of course, best served in a piping hot bowl of ramen, but I also like to add them to rice and grain bowls, along with different soups. Since I usually keep a container of them in my fridge, prepped and ready, they’re there for me to enjoy as a quick, delicious, and protein-rich snack. I can easily grab one when I’m on my way out the door. Either way, this is one recipe you definitely don’t want to skip.
Are Ramen Eggs Healthy?
This recipe only contains eggs, sugar, mirin, and soy sauce. Eggs are a terrific source of protein, with the average egg containing six grams. However, not everyone may want the sugar, or the sodium inherent in some of the other ingredients. If you’d like to reduce the sugar, you can cut it by a quarter or omit it and use a small dash of liquid stevia to make it sugar-free. For the soy sauce, you can make this recipe gluten-free by using tamari or a gluten-free variety of soy sauce. Plus, reduced-sodium soy sauce is an option if you’re looking to reduce your sodium intake.
The Virality Of Ramen
Ramen has evolved from a cozy, traditional Japanese dish to a global phenomenon, now found at buzzy ramen spots and late-night restaurants. It’s not just a meal—it’s an experience, especially if you’ve spent hours scrolling through TikTok watching creators slurp down giant bowls of ramen. One element that makes ramen so unforgettable is the ramen egg. This soft-boiled thing of beauty, marinated for hours in a blend of soy sauce, sugar, and mirin, adds something seriously special to the meal. Whether you’re enjoying it at your favorite ramen bar or whipping it up at home, the creamy umami-packed yolk is a masterful touch.
FAQs & Tips
Once your eggs are done marinating, you can store them in an airtight container in the fridge for 3-4 days.
To achieve the ideal jammy yolk, cook the eggs for exactly 7 minutes, then immediately transfer them to an ice bath to halt the cooking process. Timing is key! Rule of thumb: Always use a timer for this! Even a few seconds makes a huge difference in texture.
If you’re like me and enjoy very spicy foods, feel free to add a drizzle of chili sauce or chili crisp to the marinade for some heat. You could also sprinkle some red pepper flakes on top after marinating them.
Serving Suggestions
There are several recipes I swear by when I’m making ramen at home. First of all, I usually opt for either a pork or chicken ramen, and if I’m going with the latter, this recipe for Chicken Ramen Noodles is the winner. I try to make sure to always include these seriously good Crispy Air-Fryer Brussels Sprouts because they’re great as a topping for the ramen or as a side. In a pinch, this Air-Fryer Pork Belly is fabulous in a bowl of ramen. This Pickled Daikon recipe is also foolproof and makes a tasty addition here. If you’d like to include a fresh salad, make this yummy Sunomono (Japanese Cucumber Salad).
Ramen Eggs
Ingredients
- 1/4 cup soy sauce
- 3 1/2 tablespoons mirin
- 1/4 cup water
- 1 1/4 teaspoons sugar
- 4 large eggs
Instructions
-
In a small saucepan, mix together soy sauce, mirin, water, and sugar.
-
Boil the mixture over medium heat until the sugar dissolves, then cool completely.
-
Fill a pot with water to cover the eggs by an inch and bring it to a boil.
-
Gently lower 4 large eggs into the boiling water using a spoon.
-
Boil the eggs for 7 minutes for a soft yolk. Adjust time for desired yolk firmness.
-
Take the eggs out and submerge them in a bowl of ice water until they are fully cooled.
-
Gently peel the cooled eggs.
-
Put the peeled eggs in a container or plastic bag and cover them completely with the cooled marinade.
-
Seal the container or bag and refrigerate for at least 8 hours or overnight.
-
Remove the eggs from the marinade, slice in half, and serve as a topping for ramen or enjoy as a snack.
Nutrition
The post Ramen Eggs appeared first on Food Faith Fitness.
