When I shared my Traditional Shoyu Ramen with you all, you guys were dying to know how I made my ramen egg so perfect.
So, here is my perfect ramen egg recipe!!
It is very simple recipe, yet, ramen egg is something that correctly executed to have the perfect result.
Of course it all starts from cooking the egg perfectly.
Bring enough water to boil that is able to cover 6 eggs in a medium pot over high heat.
Carefully place cold eggs using a spatula, ladle or a spoon.
Cook the eggs for 6 minutes.
Stir the eggs occasionally for the first couple of minutes, so the egg yolk will be right in the middle.
Remove eggs from the water and place in a ice water bath. Let the eggs stop cooking and cool before peel.
Meanwhile, let’s make the marinate sauce.
In a sauce pan, add soy sauce, mirin and dashi stock.
Bring it to boil over high heat and let it keep boil for 2 to 3 minutes, or until the flavors are combined well and the alcohol from mirin has evaporated.
Let it cool completely. (other wise it will over cook the eggs!)
Pour now-cold-marinate sauce over the eggs and make sure eggs are covered with the sauce. The eggs will float, but it will all sink down later.
Cover with plastic wrap, touching eggs and marinate sauce.
Marinate eggs at least 24 hours or longer.
It will last 5 to 7 days in a fridge.
This egg, picture above is marinated 72 hours. You can see even the yolk’s color is getting a bit darker too.
Enjoy with a bowl of any type of ramen!
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Ramen Egg (Ajitsuke Tamago)
- Total Time: 8 mins
- Yield: 6 eggs 1x
Description
Ingredients
- 6 eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 cup dashi stock
Get Recipe Ingredients
Instructions
- Bring enough water to boil that is able to cover 6 eggs in a medium pot over high heat. Carefully place eggs using a spatula, ladle or a spoon. Cook the eggs for 6 minutes. Stir the eggs occasionally for the first couple of minutes, so the egg yolk will be right in the middle.
- Remove eggs from the water and place in a ice water bath. Let the eggs stop cooking and cool before peel.
- Meanwhile, let’s make the marinate sauce. In a sauce pan, add soy sauce, mirin and dashi stock. Bring it to boil over high heat and let it keep boil for 2 to 3 minutes, or until the flavors are combined well and the alcohol from mirin has evaporated. Let it cool completely. (other wise it will over cook the eggs!)
- Pour now-cold-marinate sauce over the eggs and make sure eggs are covered with the sauce. The eggs will float, but it will all sink down later.
- Cover with plastic wrap, touching eggs and marinate sauce. Marinate eggs at least 24 hours or longer. It will last 5 to 7 days in a fridge. Enjoy with a bowl of any type of ramen!
- Cook Time: 8 mins
38 comments
Love the color of that egg yolk, what brand are you usually buy. Thank you.
I buy local(North California) organic eggs!
My eggs keep cracking when they are put them in the water. I ease them in with a slotted spoon, but they still crack. Any advice?
Leave the egg in the room temp for about 3o mins, it will help!
Love the sauce! I have enormous difficulties peeling the eggs. Either the egg whites come off or the egg cracked. How do I resolve this? TIA
Make sure to crack all the egg shell gently, before peeling. Easier to peel and the egg stays in one piece! Can’t wait to try mine
Can I reuse the marinade?
Yes, if you’re using it in 7 days! Make sure to boil once before use it!
These are for real amazing. Thank you for sharing this recipe. I will probably continue to use this recipe for a long time.
I love your spoon. Can you post links to your utensils also?
Great recipe! You say they last 5-7 days in the fridge. Do you leave them in the marinade that whole time, or take them out after 72 hours? How do you know if they’re still good?
I like to boil my eggs in the instant pot because it makes them much easier to peel. In this recipe, are you aiming for hard boiled or soft boiled?
Thank you for the recipe. I made it yesterday and just had it for dinner tonight…it was awesome and tasty!!
Thank you for the feedback! love hearing back that my recipes turned out to be successful. (:
Seonkyoung shi, May I know where did you buy the Tiffany blue ladle in your video of making the Ramen Egg?
I’ve always wondered how to make these- thank you!
Is there really any alcohol in mirin?
Do you mean sake?
Yes, Mirin does contain alcohol, usually around 14% of it.
I’ve always wondered how to make these- thank you!
You’re welcome!
Really attractive! Look at the egg, can’t help it
My favorite ramen topping. It’s really easy when I read your blog. Thank you for sharing!
Made this last week. Still impressed! Absolutely delicious. A keeper recipe. Thank you!
is there a replacement instead of daishi stock?
This ramen egg is very delicious. I try to cook follow this recipe, at beginning I think boil eggs is simple but in reality completely opposite, I couldn’t keep all yolk in the centre and it became hard. Although eggs look not very nice but good taste at the end. Thank you very much!
Question: Can I just soak the egg in tsuyu? Will I get the same result? I noticed it listed in your recipe for the 10 minute tantan ramen (which was delicious btw) I never thought ramen could be so easy to make!
I made this last week. the eggs are delicious. Question; can I re-use the marinate sauce? if so how many times? And could I use the marinate sauce in some other food dish?
thank you,
George
I would not recommend reusing the marinade. Hope this helped!
Thank you.
Hi Seon Kyoung. I love the ramen egg. May I know where you bought the blue strainer ladle that you stir the eggs with in this post?
Love the recipe. I use my instant pot. 3 minutes and put directly into ice bath and then into ingredients. Peels really easy and perfect every time. Love this recipe.
Two questions:
I did not see there was an answer to the dashi stock replacement, is there one?
Also can you use the eggs before the 24 hour soak? I am guessing its just a more concentrated flavor?
Thank you,
Yummy recipe..
Thank you!
I did pretty well for my first time using butchers twine, and also my first time making authentic Japanese pork. It turned out DELICIOUS. I used leftover sauce, a little bit diluted, to marinate my soft boiled eggs, and used a tonkatsu broth base, a few more basic toppings and it was better than the $20 ramen at the local restaurants. 10/10!!!
my eggs are in room temperature and it keeps cracking 🙁 can you please advice?
i marinated the eggs for 24 hours…it came out with a darker outer egg skin, why ?
What kind of soy sauce did you use?