To make ramen eggs with softly set, jammy yolks, boil large refrigerated eggs for around 6½–7 minutes, chill immediately in ice water, then peel and refrigerate them in a soy-based marinade. The exact time depends on egg size and starting temperature.
Prepare a small marinade
For four eggs, mix about ½ cup soy sauce, ½ cup water and 1–2 tablespoons mirin or a little sugar to taste. Use a clean container that keeps the eggs submerged; refrigerate throughout marinating.
Cook and chill the eggs
Lower eggs gently into simmering or gently boiling water, start a timer, then transfer to an ice bath when done. Let them cool enough to handle before tapping and peeling under a little cool water. Softer eggs are delicate, so work slowly.
- Start with intact, fresh eggs.
- Keep the boil controlled rather than violently rolling.
- Chill promptly to slow further cooking.
Marinate without over-salting
Refrigerate peeled eggs in the mixture for a few hours, tasting one if you want to assess seasoning. Extended soaking can make the whites too salty and firm. Keep eggs chilled and use within a short refrigerated window; do not leave them overnight at room temperature.
Serve in a hot bowl
Cut the egg with a sharp, clean knife just before serving and place it on finished ramen. Add it after the noodles and broth so the yolk remains soft. For guests who need fully cooked eggs, use hard-boiled eggs instead.
Frequently asked questions
Can I use a different size of egg?
Yes, but smaller eggs may cook faster and extra-large eggs may take longer.
Can I reuse the marinade?
Avoid reusing marinade that contacted peeled cooked eggs unless you handle it as a perishable food ingredient with safe storage and cooking.
Related reading: how to keep ramen noodles from getting soggy.
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