How to Make Ramen Eggs?

How to Make Ramen Eggs?

If you going to make my chicken ramen noodles you need to know how to make ramen eggs. It takes some planning and waiting, but it is totally worth it. The flavor of the marinated egg goes so well with the ramen noodles. The golden, runny egg yolk is my favorite part.

Why should you make it?

If you want to make an authentic tasting ramen, then you need a soft- boiled egg on top. The hard part in this recipe is to plan in advance and marinate your egg for a minimum of two hours before making the ramen noodles. In this case the waiting is so worth it. The egg white gets infused with Asian flavors.

You can reuse the marinade once you done marinating the egg. You either can use it to marinate more eggs or other protein like chicken or shrimp.

How to make ramen eggs if you want more than one? Use the same method I described in the recipe but boil more eggs. Keep in mind that if you plan to make two eggs you should also double the recipe for the marinade.

Food safety.

Use only fresh eggs, bought from reliable source. When you consume runny egg yolks there is always slight risk of salmonella contamination. Although, it is very unlikely to get salmonella infection from store bought eggs. I would recommend serving fully cooked eggs to kids, older adults and immunocompromised people.

Please note that I’m not a doctor and my opinions are not medical. I’m not qualified to give medical advice. Talk to your doctor if you have questions.

How to Make Ramen Eggs?

Cook Time4 mins
Marinade2 hrs
Total Time2 hrs 4 mins
Cuisine: Japanese
Keyword: ramen egg
Servings: 1 egg

Ingredients

  • 1 large egg
  • ¼ cup soy sauce
  • 2 medium sized garlic cloves (finely chopped or pressed)
  • 1 Tbsp grated fresh ginger
  • ½ tsp fish sauce

Instructions

  • In a pot add cold water and one egg. Water should cover the egg.
  • Put the pot at the stove and turn the heat on to the highest possible setting. The goal is to bring the water to a boil fast.
  • As soon as the water is boiling set a timer for 4 minutes.
  • Once the timer beeps remove the pot from the stove immediately and place it under cold running water for 30 seconds.
  • Stop the water and add some ice to the water to help the egg cool off completely.
  • Keep the egg at least 5 minutes in the ice water before peeling it.
  • In a small container or a jar add the ingredients for the marinade (soy sauce, garlic, ginger and fish sauce). Stir well.
  • Then add the egg to the marinade and put in the refrigerator for at lest 2 hours. The marinade should cover the egg.

Notes

The more you marinate the egg the darker and more flavorful it will get. 
Ramen egg


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