Japanese Ramen Eggs

Enjoy Japanese Marinated Eggs, also known as Ramen Eggs. These soft-boiled delights are perfect for ramen or snacks!

Course Appetizer, Side Dish, Snack

Cuisine Asian, Japanese

Keyword Japanese marinated egg, quick ramen egg

Prep Time 10

Marination Time 10

Total Time 10 10

Servings eggs

Calories 80kcal

6 Eggs
1 Cup Ice
1/2 Cup Soy Sauce
1/2 Cup Japanese sake can substitute with dry sherry wine or Chinese cooking wine
5 1/2 tbsp Sweetener your preferred sweetener
1 Cup Water

Gather all the ingredients.
In a stove top pot, add soy sauce, Japanese sake, sweetener, water and bring to boil on high heat. Once boiling, reduce to medium, cook for 1 minute and then remove from heat and set aside.
Fill stove top pot with water and bring to a boil. Once boiling, add in eggs and let it cook for 2-4 minutes. Once time has passed, remove from heat and cover the stove top pot. Let eggs sit in the hot bath for 1 minute.
In the meantime, prepare a bowl of ice cold water. Note - must be ice cold for the shells to come off cleanly.
Once 2-4 minutes has passed from step 3), transfer eggs only into the ice bath. Let it sit in the ice bath for 1-2 minutes and then remove the shells.
Transfer peeled soft boiled eggs into a marinating jar (ziplock will work as well) and pour the cooled marinade from step 2). Place in the fridge and let it marinate for 10-12 hours. Once marination is complete, discard liquid and store in airtight container inside the fridge. The eggs should hold for at least 5-7 days.