Living in Okinawa for 4 years curated our love for Ramen and Ramen eggs. And honestly it is not that hard to make them yourself. Granted I do have to give credit to my Husband, Ryan, because he is the one that is working on his Ramen making skills and mastered these eggs. 

You start first with a pot of boiling water with just a little salt. (The salt is important to help plug any cracks that might happen with the eggs while boiling.) When the water is boiling, use a spoon and gently put however many eggs you want in the water. We normally do 6 eggs. For a perfect softboiled Ramen egg you will cook them for ONLY 7 minutes.


As soon as the 7 minutes are up put the eggs immediately into an ice bath. This helps to stop them from cooking.


You will want to let them sit for about 15 minutes. 


While the eggs sit, you will make the Ramen egg mixture. This is made up of Mirin, Soy Sauce, and water.


The recipe I use for 6 eggs is:

4 TBSP Mirin

4 TBSP Soy Sauce

12 TBSP Water

The best way to marinate the eggs is in a ziplock bag. What I do is place a bag in a bowl add the ingredients to the bag.


Once the eggs are cool to the touch, peel them and add them to the bag with the marinate. 


Refrigerate for at least 4 hours, it is even better overnight. The end result is a perfect soft boiled Ramen egg that you can eat by itself or place on top of your ramen. 


Stay tuned to my blog for a Miso Ramen recipe in coming weeks. 

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