Ramen Eggs

One thing that I love to make is ramen eggs. Obviously they are great in ramen, but I also just like to eat them with salad or on their own. So much tastier than a plain boiled egg and super easy to make too. Even before sheltering in place, I would make these on Sunday and we would have them for the whole week. These days, without soccer, my appetite has dropped a lot so for lunch I have usually just been having one of these eggs and some slices of soy mozzarella. Good enough to tide me over until dinner.

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  • Ramen Eggs
  • The original recipe can be found here.

  • 6 large eggs
  • 3/4 cup Mirin
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup dark soy sauce
  • Instructions
    1. Fill a saucepan with some water. Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and to have about 1 inch of water above the eggs.
    2. Bring the water to a boil over high heat with the lid on. Then lower the heat to medium or medium high, so that the water is still bubbling but not at a rolling boil (the eggs are more likely to crack at a rolling boil).
    3. Lower each egg gently into the water.
    4. Cook for 7 minutes for solid egg whites and a slightly runny yolk (other cook times can be found in the link to the original recipe).
    5. When the time is up, remove the eggs and immediately place them in a bowl with cold running water, for at least 2 – 3 minutes, OR place them in an ice bath for a few minutes.
    6. Place a paper towel over a hard surface to catch the egg shells. Carefully peel the eggs by gently tapping them on to create little cracks along the surface.
    7. Once peeled, place the eggs in the marinade. Let the eggs marinate for at least for 2 hours, or 8 – 12 hours for best results, or even up to 24 hours.
    8. Remove the eggs from the marinade and place them in a separate air-tight container.
    9. Keep the rest of the marinade in an air-tight container in the fridge. This can be re-used for up to 3 weeks.


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