It makes everything go smoother during any recipe if you prepare everything you need beforehand.
Add one teaspoon of baking soda or salt to a pot of water and bring to a rolling boil. (This will help the shell detach from the inner egg and make it easier to remove later). Then reduce to a low boil.
Ramen eggs are all about delicate timing.
- Using a slotted spoon, mesh strainer, or frying ladle, place the eggs into the gently boiling water.
- Cook for between 6 to 6 1/2 minutes.
Anything under that will result in a runny egg, and going beyond the 7-minute mark will run the risk of an egg that’s too hard. Remember, the egg will keep cooking inside its shell even after you’ve removed it from the hot water, which brings us to the next and crucial step.
After you remove the eggs from the boiling water, you’ll need to cool them quickly. Fill a bowl with cold water and, if you have them available, several ice cubes. If you don’t have ice available just fill the bowl with cool water and you can then run a cold tap over the eggs in the bowl to keep their surrounding bath cool.
Using your slotted spoon or similar utensil, remove the eggs quickly from the boiling water and place them into the cold water. Either use ice to chill them quickly or run a cold tap over them for two minutes or so, until they’re cool to the touch.
You want to keep them from cooking any longer and avoid completely cooked hard-boiled eggs.
Peeling is a part that can go so wrong for so many. If you used baking soda in the boiling water, this step will be a little easier, but don’t get complaisant! You do not want to prematurely rip the egg.
- Tap the egg gently on a hard surface, like a cutting board, so that the shell breaks in several places.
- Once the shell is broken all over, carefully pinch and tear it away bit by bit.
You can do this while running it under a cool tap if you want, the running water will flush the shell and make it a little easier to remove.
If you have troublesome eggs when peeling...
See our guide on peeling an egg perfectly to learn some tips and tricks for getting that perfect peel every time!
Now comes the moment of truth. Do you serve right away, or do you marinate? If you have got at least four hours, I strongly recommend marinating your eggs (but don’t try this if you have less time. The best marination length is 6-8 hours for perfect ramen eggs, so 4-hour marination is already quite short).
If you choose to serve immediately, place all your other ingredients into your bowl first except the broth. Then cut the egg in half with a sharp knife and immediately transfer to the top of your noodles. Gently pour the broth around the egg so that it is surrounded by steaming hot liquid. Add final garnish or seasoning and serve!
If, however, you want your taste buds to totally flip out, have some patience and follow on to the next step.
Add the following mixture to a seal-able container:
- 1 cup of water
- 1/4 cup soy sauce or tamari
- 1/4 cup mirin (sweet cooking sake)
- 1 tbsp. rice vinegar (if you want a stronger pickled flavor, you can use two tbsp.)
You want enough of the mixture to cover the eggs at least halfway, though if you have a tall container, use that, and cover them completely.
Now you wait. Place the eggs in the fridge and let the marinade do its holy work. If the eggs are not quite covered, turn them every couple of hours to get equal time in the flavor bath.
Once at least 4 hours (but preferably 6-8) have passed your eggs will be ready! Cut in half quickly with a sharp knife and place on the top of your ramen noodles. Pour broth gently around the noodles and egg, and serve with any final garnishes.
And that’s it! The perfect bowl of ramen, ready to rock your world.