These simple but delicious Ramen eggs are a great compliment to a hearty, comforting bowl of ramen! This is how I get them to peel easily with a perfectly jammy center every time!
In a large pot, bring water to a boil and add 2 tbsp of vinegar. Gently place the eggs in the boiling water and simmer for 7 minutes over a gentle boil, keeping the water temperature between 180-200F.
Combine soy sauce, mirin, and sake in a medium saucepan. Simmer over medium high heat for 2 minutes and remove from the heat to let cool.
Shock the eggs in ice water until completely cooled and remove the shell.
In a bowl or container, place in the eggs and pour over the cooled marinade. Cover and place in the fridge overnight. Serve with your favorite ramen and enjoy!
Notes
KEY TIPS:Use Room Temperature Eggs: Consistency is key for making perfect Ramen Eggs every time - therefore, bring your eggs up to room temperature before cooking them. You can ensure they are at room temperature by taking them out of the refrigerator at least 30 min - 1 hour before cooking. If you are using cold, straight-from-the-refrigerator eggs, you will need to add another minute or so to your cooking time.Add Vinegar into Your Boiling Water: I add distilled white vinegar to the water before boiling my eggs. Vinegar helps break down the egg shell, allowing the peeling to be a much easier process. You want your eggs to be peeled as smoothly as possible - otherwise, the raggedy texture will be highlighted after marinating.Shock Your Eggs in an Ice Bath: Once the 7 minutes of cooking are up, remove the eggs from the pot and immediately shock them in ice water! This is a KEY step in making perfectly jammy Ramen Eggs. Shocking the eggs in ice water will stop them from cooking further. You do not want the eggs to continue cooking after the 7 minutes; otherwise, you will end up with hard-boiled eggs.Cool Your Marinade: Make sure that the marinade is cooled completely prior to pouring it over the soft boiled eggs. This will ensure the eggs don't overcook in the hot liquid. We only want to marinade the eggs and allow them to soak up that delicious marinade, not cook them further!Submerge Your Eggs Completely in the Marinade: Prepare an air tight container to put your eggs in and make sure it is deep enough to submerge the eggs in the liquid. If you don't have enough liquid to fully cover the eggs, place a paper towel or parchment paper over the eggs and press it into the marinade, then secure the lid. You need them to be completely submerged so each Ramen Egg will marinate evenly (you don't want any white spots!)How to Store Ramen Eggs: Keep your Ramen Eggs in an airtight container for up to 2-3 days. I recommend removing them from the marinade after 1-2 days to avoid them becoming too salty. (The Ramen Eggs never last too long in my house so I've never had this issue!)