Ramen Egg (Japanese Soft Boiled Egg)

Method13 steps

1. 1

   Step 1: Choose commercially pasteurized medium shell eggs for this soft-yolk recipe and follow their package directions; keep them refrigerated for now. Put enough separate cooking water in a pot to cover the eggs by about 1 inch when added. Keep the measured 8 tbsp marinade water for step 2.

   Uses Water, enough to cover the eggs by about 1 inch in the cooking pot

2. 2

   Step 2: In a clean bowl, mix the 3 tbsp shoyu, 1½ tbsp mirin and 8 tbsp marinade water.

   Uses 3 tbsp shoyu (Japanese soy sauce) · 1½ tbsp mirin · 8 tbsp water, for marinade

3. 3

   Step 3: Set out a clean food-safe sealable bag and a shallow dish to support it in the refrigerator.

4. 4

   Step 4: Put ice and clean ice-bath water into a large bowl, ready to cool the eggs immediately after cooking.

   Uses Ice, for the egg-cooling bath · Clean water, for the ice bath

5. 5

   Step 5: Bring the cooking water from step 1 to a boil, then reduce the heat until it is just simmering.

   Uses Egg-cooking water in pot

6. 6

   Step 6: Take the six pasteurized shell eggs from the refrigerator and gently lower them into the simmering cooking water from step 5 with a slotted ladle.

   Uses 6 commercially pasteurized medium shell eggs, refrigerated · Gently simmering egg-cooking water

7. 7

   Step 7: Simmer the eggs and cooking water from step 6 for about 6 minutes, gently swirling the eggs with a spoon. Egg size affects the soft-yolk texture; follow the pasteurized egg product directions.

   Move eggs to ice bath · 6 minUses Eggs in simmering cooking water

8. 8

   Step 8: Immediately lift the eggs from step 7, leaving the cooking water behind, and place them in the ice bath from step 4 for about 3 minutes, until cooled.

   Check cooled eggs · 3 minUses All six eggs only, excluding cooking water · Prepared ice-water cooling bath

9. 9

   Step 9: Lift the cooled eggs from step 8 out of the ice bath, drain and gently peel them. Discard the shells and bath water.

   Uses Cooled eggs in ice bath

10. 10

    Step 10: Put the peeled eggs from step 9 into the measured marinade from step 2 and gently turn to coat.

    Uses All six peeled eggs only, excluding discarded shells and bath water · Complete measured shoyu-mirin marinade

11. 11

    Step 11: Transfer the eggs and marinade from step 10 into the prepared food-safe bag. Seal it, place it in the supporting dish and refrigerate promptly.

    Uses Peeled eggs and measured marinade

12. 12

    Step 12: Marinate the sealed eggs and sauce from step 11 in the refrigerator at 4°C or below for 3–4 hours, checking from 3 hours before serving.

    Check marinated ramen eggs · 180 minUses Sealed refrigerated eggs and marinade

13. 13

    Step 13: Lift the eggs from step 12 out of the marinade and drain. Halve gently if wanted and serve promptly as a cold topping with a separately prepared meal. Keep unused eggs refrigerated, follow their product storage directions and use within 3–4 days; discard the used marinade.

    Uses Eggs only, excluding marinade left in the bag