Indulge in perfectly soy-marinated eggs: a step-by-step guide to elevating your ramen bowl experience at home.
Soy-marinated eggs are known for having a soft jammy yolk with a moreish umami-ness to them, but they’re probably best known as ramen eggs because no truly good ramen can be served without them! They add a savoury wholesomeness with a slight sweetness to your ramen and they’re easier to make than you might think.
So, whether it’s a DIY ramen night you’re hosting, or you’re simply looking to spice up a boiled egg snack, here’s what you’ll need to make ramen eggs at home:
4 large eggs
1 tbsp vinegar
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine)
1/4 cup water
2 tbsp brown sugar
Ramen eggs in 6 easy steps:
1. Prepare the eggs
Bring a large pot of water to a boil. Add vinegar for easy peeling, then gently lower each egg into the pot.
For cold eggs, boil for 7 minutes straight from the fridge. For room temperature eggs, boil for 6 minutes. If you prefer the yolk to be fully cooked, boil for 8-9 minutes.
- Use older eggs; they are easier to peel.
- Starting with fridge-cold eggs can help to protect the centre yolk from overcooking, but the eggshell is less likely to crack when using room temperature eggs, so always pay close attention to the timer when boiling your eggs!
2. Ice bath
Always prepare in advance and once the timer goes off, immediately transfer the eggs to an ice bath to stop further cooking.
Once the eggs have cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.
3. Prepare the marinade
In a bowl, mix together soy sauce, mirin, water and brown sugar. Stir well until the sugar has dissolved. Feel free to add flavourings like ginger, garlic or sesame oil.
- Substituting some of the soy sauce for dark soy sauce will enhance the colour of the ramen eggs.
- Use stock with a pinch of sugar and a few drops of vinegar if you don’t have any mirin on hand.
4. Marinate the eggs
Place the peeled eggs in a ziplock bag or container and pour the marinade over them, ensuring they are fully submerged. If using a ziplock bag, press out the excess air and seal it tightly.
Place the container or ziplock bag in the refrigerator and let the eggs marinate for at least 4 hours, but preferably overnight. You can also marinate them for up to 3 days in the fridge for a stronger flavour.
- Use a ziplock bag to marinate the eggs; this allows you to make a smaller amount of marinade without any waste!
5. Rotate the eggs
If you have the time, it’s a good idea to rotate the eggs occasionally to ensure even marination. This can be done by gently shaking the container or flipping the eggs in the ziplock bag.
6. Serve and enjoy
Once the eggs have marinated to your liking, take them out of the marinade. You can slice them in half and place them on top of your ramen bowl or keep them whole and enjoy as a wonderfully savoury snack.
- The marinade can be reused (be sure to boil and allow to cool before reusing), but making a fresh batch of marinade each time will produce the best flavour.