Easy & Simple Ramen Eggs

Perfect soft-boiled eggs marinated in a delicious soy marinade. These simple and easy ramen eggs are delicious, made with minimal ingredients, and great for meal prep! Fantastic for the whole family. (These are gluten-free adaptable).

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 2

Cook Time 6

Marinating Time 24

Course Appetizer, Side Dish

Cuisine Asian, Japanese

Servings eggs

Calories per serving 110 kcal

Ingredients

4 large room temperature eggs or bring them to room temperature by running cold eggs under warm water until shells are not cold
1 tablespoon white vinegar for boiling eggs to make peeling process easier (optional)
1 teaspoon salt for boiling eggs to make peeling process easier (optional)

Soy Sauce Marinade

¼ cup regular soy sauce or substitute with a gluten-free soy sauce, tamari sauce or coconut aminos
¼ cup mirin
¼ cup cold water
2 teaspoon white granulated sugar or sub with brown sugar

Instructions

In a mason jar or small air-tight container, combine marinade ingredients until the sugar fully dissolves. TIP: You can microwave this for 30 seconds to help the sugar dissolve. Set aside.
In a small pot of water, add vinegar and salt. Boil water over high heat.
Once water reaches boiling point, carefully lower room temperature eggs. Reduce to medium high heat for a rolling boil and do not cover. For soft boil eggs with a runny yolk, boil for 6 minutes or 6.5 minutes for a jammy yolk. For hard-boiled eggs, boil for 10 minutes.
Meanwhile prepare an ice water bath in a large bowl.
Transfer cooked eggs into bowl of ice water to stop the cooking process. Do not just run them under cold water. Let them sit in the ice bath until the eggs have cooled down completely.
Gently crack and peel egg shells with the back of a spoon. Start by cracking from the bottom of the egg (the less pointy side) as there is a gap between the egg white and the shell. You can use your fingers to gently peel away the shell and then use the back of the spoon to lift the shell off. This prevents any finger nail marks in the egg whites. Important: Soft-boiled eggs require a gentler touch over hard-boiled eggs when cracking and peeling.
Carefully place cooked eggs into soy sauce marinade. Cover the container with a lid. Marinate overnight or for 24 hours for best results. The egg whites will began to stain at around the 2 hour mark if you're in a hurry to enjoy them. Tip: Place a small square of plastic wrap or paper towel over the eggs to further submerge them into the marinade.
Slice the eggs open with a sharp knife by slicing them down the middle. Enjoy cold! There's no need to reheat them.

Notes

Storage

These eggs will last up to 3 days stored in an airtight container in the fridge. By day 4, I would be cautious to consume, as the recipe requires a 24-hour marinating time which already counts as day 1.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition