Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Ramen Eggs
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- Level: Easy
- Total: 9 hr 30 min
- Active: 30 min
- Yield: 4 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 145
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 186 mg
- Sodium
- 948 mg
This is a soft-boiled, soy-marinated egg that lies on top of many ramen bowls. The parts to master are getting the perfect cook and peeling carefully to preserve a shiny smooth exterior. Marinating in a soy broth imparts color and flavor.
- Level: Easy
- Total: 9 hr 30 min
- Active: 30 min
- Yield: 4 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 145
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 186 mg
- Sodium
- 948 mg
Ingredients
Directions
- Bring about 2 inches of water to a boil in a saucepan that can hold the eggs while allowing them to move freely. Using cold eggs from the refrigerator, use a clean pushpin or thumbtack to pierce just the wider side of the egg to open the air bubble inside the egg.
- Carefully lower the eggs into the boiling water and start a timer for 6 minutes for a still-runny egg yolk, 8 minutes for medium or up to 11 minutes for fully cooked.
- Meanwhile, set up a bowl with ice water to cool the eggs. When they are ready, remove with a slotted spoon to the ice bath. After 5 minutes of chilling, tap the eggshells to break them and leave them submerged. Water will get under the shell and make them easier to peel. Peel the eggs.
- Prepare the soy marinade solution by combining the sake, soy sauce, sugar, green onion, ginger and water in a saucepan and bring to a boil. Cool the liquid completely. Place the peeled eggs into the cooled liquid and refrigerate overnight. Use as a garnish for Spicy Miso Ramen.
