This quick and versatile ramen egg recipe is perfect for topping ramen or adding a flavorful boost to any meal. The soy sauce marinade infuses the eggs with a delicious umami flavor, making them a great addition to lunches and dinners alike.
Notes
Storage: The eggs will keep in the fridge for up to 1 week, making them a great make-ahead option.
Reuse the Marinade: The marinade can be reused for a few more batches of eggs; just store it in the fridge.
Adjusting Saltiness: If you prefer a milder flavor, dilute the marinade with a bit more water.
Recipe
Servings: 4 eggs
Ingredients
Soy Sauce Marinade:
½ cup water
½ cup soy sauce
¼ cup sake
2 Tbsp mirin
2 garlic cloves, minced
Soft-Boiled Eggs:
4 large eggs
Soy sauce marinade (from above)
Instructions
1. Prepare the Soy Sauce Marinade:
In a small pot, combine water, soy sauce, sake, mirin, and minced garlic.
Bring to a boil over high heat, then remove from heat and let it cool to room temperature. Set aside.
2. Soft-Boil the Eggs:
Fill a saucepan with water and bring it to a boil.
Once boiling, reduce to medium heat and gently lower the eggs into the water.
Cook for 5-7 minutes, depending on your preferred yolk consistency (5 minutes for a runnier yolk, 7 for a slightly firmer one).
Tip: For the first 2 minutes, use a spoon to gently spin the eggs in the water. This helps center the yolks.
When the eggs are done, immediately transfer them to an ice bath to cool completely.
Once cooled, carefully peel the eggs.
3. Marinate the Eggs:
Place the peeled eggs in a jar or container and pour the marinade over them, ensuring they are fully submerged.
Cover and refrigerate. Marinate for at least 4 hours or up to 1 week for deeper flavor.