Japanese Ramen Egg

Name: Japanese Ramen Egg
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: water (for boiling); 1 tbsp baking soda; 6 eggs (at room temperature); 3.5 tbsp Japanese tsuyu (or soup base such as Mizkan Bonito-Flavored Soup Base); 3.5 tbsp cooking sake; 1.5 tbsp soy sauce (or Tamari soy sauce); 1.5 tbsp mirin

How to make Ramen Eggs - gooey, soft, almost runny egg yolks, ramen eggs are the best. Learn the secret techniques.

⏱ 17 min 🔨 Prep 10min 🔥 Cook 7min 📊 Easy 🍽 6 servings ⭐ 4.5 (11) 👁 5

Ingredients

6 servings

water (for boiling)
1 tbsp baking soda
6 eggs (at room temperature)
3.5 tbsp Japanese tsuyu (or soup base such as Mizkan Bonito-Flavored Soup Base)
3.5 tbsp cooking sake
1.5 tbsp soy sauce (or Tamari soy sauce)
1.5 tbsp mirin

Instructions

Combine the water and baking soda in a pot and bring it to a boil. The water level should be deep enough to cover all the eggs. Once the water is boiling, add the eggs and cook for 7 minutes.
In a separate pan, combine all the ingredients for the Seasoning Sauce. Bring the sauce to a boil, then remove it from the heat and let it cool.
When the eggs are done cooking, plunge them into ice water and let them sit for 5 minutes. Carefully peel off the shells while the eggs are still in the water, ensuring you remove the membrane covering the egg white.
In a container or bag, add the seasoning sauce and the eggs. Gently rotate the eggs to ensure they’re evenly coated in the sauce, then let them stand overnight or for 1 to 2 days in the fridge. When ready to serve, slice the eggs in half and enjoy them with ramen or as a snack.

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