Missing some ingredients?
Stock up on your kitchen essentials from the comfort of your home with pandamart’s wide and fresh selection of online groceries. Get your fix of eggs, soy sauce and vinegar and have them delivered to you in 20 minutes.
Overnight Ramen Egg Recipe
Creamy, gooey, and rich with umami, ramen eggs are perfect for any occasion. Best known as Ajitsuke Tamago, these Japanese-styled soft boiled eggs can be used as a topping for any dish or just as a quick snack when you’re hungry. Here’s how you make the perfect ramen egg recipe!
Meal: Snacks, Sides
Cuisine: Japanese
Preparation time:
Cooking time:
Marinating time:
Total time:
Yield: 4 servings (4 eggs)
Ingredients
- 4 tbsp soy sauce
- 4 tbsp mirin
- 4 tbsp sake
- 1 tsp sugar
- 1l water
- 1 tbsp vinegar
- 4 large eggs, refrigerated
Equipment
- 1 saucepan
- 1 whisk
- 1 pot
- 1 strainer
- 1 bowl
- 1 airtight container
Directions
- In a saucepan, add soy sauce, mirin, sake, and sugar and bring it to a boil.
- Whisk the marinade until the sugar has completely dissolved.
- Once the marinade is boiling, turn down the heat to low and let simmer for 1 minute. Set aside to cool.
- In a pot, add a litre of water and a tablespoon of vinegar, and bring it to a boil.
- Using a strainer, gently add the eggs one at a time.
- Set a timer for 7 minutes and let the eggs cook.
- After 7 minutes, prepare an ice bath in a bowl, gently transfer the eggs from the pot to the bowl, and let them sit for 10 minutes.
- Once the eggs are completely cooled, gently crack the egg to peel off the shell. Repeat for all eggs.
- Transfer all the eggs into an airtight container, pouring in the marinade after.
- Set the eggs aside in the fridge for at least 2 hours to let them marinate.
- After the two hour mark, take them out, cut them in half and serve.
The longer, the better
This ramen egg recipe is best if left in the marinade for much longer than the minimum time—the usual recommended timeframe is at least 24 hours to 48 hours. The longer the eggs are left in the marinade, the more flavour and umami is soaked up, packing a strong punch of flavour in a small bite.