Soft-Boiled Ramen Eggs
溏心蛋
Rich and creamy with a perfectly jammy center, these soft-boiled ramen eggs are just like the ones from your favorite ramen shop! Quick to make and packed with umami, they are marinated in a savory soy sauce mixture and make a perfect topping for noodles, rice, or a delicious standalone snack. Simple ingredients with impressive results!
- servings
- 👥 20 servings
- time
- ⏱ 2 min
- Cuisine
- 🍽 Japanese
by @Kangacook_official · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 5 gsalt
- 6egg
- 150 mlwater
- 75 mlsoy sauce
- 75 mlmirin
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 65 kcal
- protein
- 3.8 g
- fat
- 2.7 g
- carbohydrate
- 5.9 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Bring 900 ml of water to a boil, then add 100 ml of room-temperature water to slightly lower the temperature.
- 2
Gently place the eggs into the water and simmer on low heat for 6 minutes and 30 seconds.
- 3
Prepare a bowl of ice water. Once the eggs are cooked, transfer them immediately into the ice water to cool.
- 4
Bring 150 ml of water, soy sauce, and mirin to a boil, then let the marinade cool completely.
- 5
Peel the eggs, place them in the marinade, and refrigerate for at least 3 hours before serving.
