How to Make Japanese Ramen Eggs

A perfect bowl of ramen is composed of a few key elements. Hot broth, freshly made noodles, and toppings are included. No one can resist a properly cooked ramen egg that is placed with sliced chashu, a sheet of nori, and green onions as toppings. When prepared correctly, ramen eggs are creamy, smooth, and umami-rich, ready to enhance and increase your love of ramen. In fact, ramen eggs aren't just for ramen. These delectable eggs are available whenever you want and in various ways!

What are Ramen Eggs?

Basically, a ramen egg is a soft-boiled egg marinated in a rich sauce, producing a runny egg yolk. But it can also be hard-boiled eggs. They are also known as shoyu eggs, soy sauce eggs, or soy-marinated soft-boiled eggs. In Japan, ramen eggs are referred to as "ajitsuke tamago" or "nitamago," which literally translates to "seasoned eggs." "Yude tamago" is the name for a typical boiled egg. When you cut the egg in half, the orange-yellow egg yolk pours out, and the brown coating on the outside of the egg white is visible.

The flavor seeps into the egg, producing a delectable treat. These eggs are fantastic atop ramen soup, but they are also delicious as a side dish. Moreover, many eat ramen eggs by themselves as a snack, or as part of a bento. They can also be included in a sandwich or added to a salad. Ramen eggs are low-carb, naturally keto-friendly, and high in protein. Here's how to make ramen eggs in your home.

How to Make a Soft-Boiled Ramen Egg

Ingredients

Cooking Instructions

1. Make the marinade

For the marinade, mix all the marinade ingredients from 5 tbsp of tsuyu, 5 tbsp of soy sauce, 5 tbsp of water, 5 tbsp of mirin, 2 tbsp of sake, 1 tbsp of sugar, and bonito flakes to a small pan. Stir and heat until it begins to boil on high. To burn off the alcohol, let it boil for a couple of minutes, then let it cool. Then, strain the marinade into a basin to get rid of the bonito flakes.

2. Boil the eggs

1. Add 1 teaspoon salt to a medium saucepan of boiling water. All the eggs should be completely submerged in water if possible. It is also recommended to use refrigerated eggs or cold eggs for a better outcome.
2. Place the eggs in the pot and boil for 6 to 7 minutes to make perfect soft-boiled eggs with a runny yolk. Remember, the egg sizes matter because the boiling and cooking process time depends on their size.
3. When the allotted time has passed, place the eggs straight into a bowl of ice water to halt the cooking.
4. After the eggs have cooled for approximately 10 minutes, peel them.
5. When peeling the boiled eggs, immerse them in the same ice water bath. Gently crack and let the water seeps into the egg shell opening, making it easier to peel.

3. Marinate the eggs overnight

Put the cook soft-boiled eggs and sauce in a zip-top bag as soon as the dark soy sauce is cool enough. As much air as you can get out of the bag before sealing. Keep chilled for 8 to 10 hours. To ensure that the marinade completely covers the eggs, twist and clip the bag shut. This enables you to prepare a smaller amount of marinade. After a few hours, turn the eggs occasionally over to marinate them equally.

Take the eggs out of the marinade and cut them lengthwise to serve. Then to cleanly cut In half, use a piece of twine, fishing line, or cheese cutter. Use the eggs as a ramen topping, a snack, a component of a bento, or anything you want. Always remember, if you soft-boil your eggs, you should consume the ramen eggs within 3–4 days. While, if your eggs are hard-boiled, you can store them for up to a week in the refrigerator. Now your ramen-cooked eggs are ready. It is now time to have your hot bowl of ramen. Visit the Sugoi Mart noodles collection and experience the best ramen experience with tasty soft boil eggs.

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