FOUR Ingredients ONLY Ramen Eggs is perfect for any time of the day!

Yolky Ramen Eggs marinated in soy sauce is super easy to make at home and insanely delicious.

Add a Ramen Egg on top of rice, noodle, salad, toast, or even have it own a snack.

You can bulk make these eggs, which can last in the fridge for up to 5 days.

There are two things in the world that I can have EVERY SINGLE DAY and never get sick of Ramen Eggs and Rice.

I swear a ramen egg can spice up every meal and can elevate instant noodles right away.

I like to prepare Ramen Eggs every Sunday and have them throughout the week. A healthy, easy, and affordable snack with accessible ingredients.

If you are a vegetarian, you can substitute dashi stock with water instead.

The hardest part about making these addicting Ramen Eggs is peeling the eggshells, but don’t worry, I got a few tricks to help you out.

To be honest, that is one of the reasons why I use to hate making Ramen Eggs. It is already hard enough to peel hard-boiled eggs, but it makes it even harder when the yolk is still soft.

The key to perfectly peeled Ramen eggs is to add vinegar and salt to the water before boiling.

This extra step will help break down the shells, which will help them peel easier.

Also, make sure to let the eggs rest in ICE COLD water for at least 3 minutes. It stops the eggs from overcooking, but it also helps the shells peel easier as well.

Do you want more Meal Prep Recipes? Here are some of my favorites to help me save time throughout the week!

Spicy Korean Cucumber Salad (10 Minutes ONLY!)
Korean Spinach Salad 2 Ways (Sigumchi Namul)
Two Types of Asian Cucumber Salad (Spicy Garlic, Sweet and Sour)
Asian Honey Garlic Potatoes (Only 5 Ingredient!)

Ingredients

8 Eggs
½ cup of Mirin
½ cup of Soy Sauce
1 cup of Dashi Stock or Water
3 tbsp of Vinegar

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In a large bowl, mix soy sauce, mirin, and dashi stock or water.
To prepare the eggs, add 3 tbsp of vinegar to a pot of water, bring it to a simmer.
Once the water is simmering (not boiling), gently add in the eggs, set the timer to 7 minutes for the perfect yolky egg. If you prefer your egg yolks more cooked, cook them for another 1-2 minutes.
After 7 minutes, add the eggs into an ice bath and let them rest for at least 3 minutes.

To help the peeling process, crack the front and back of the eggshell using a pointy teaspoon. Using the tip, slide the teaspoon into the layer between the egg and the shell, and peel off the shell.
Add the eggs into the marinade and let it rest for at least 3 hours or overnight.

Ramen Eggs

By Tiffy Cooks

5 from 2 votes

FOUR Ingredients ONLY Ramen Eggs is perfect for any time of the day! Yolky Ramen Egg marinated in soy sauce is super easy to make at home and insanely delicious. Add a Ramen Egg on top of rice, noodle, salad, toast, or even have it own a snack. You can bulk make these eggs, which can last in the fridge for up to 5 days.

Print Recipe Pin Recipe

Prep Time:10

Cook Time:15

Resting Time:3

Total Time:3 25

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Asian, Japanese

Diet: Vegetarian

Keyword: Asian Food, Asian Recipes, Easy, Easy Recipes, Eggs, Healthy, meal prep, QUICK RECIPES, ramen eggs, snack, Street Food, VEGETARIAN, Vegetarian Recipes

Servings: People

Calories: 199kcal

Ingredients

8 Eggs
½ cup Mirin
½ cup Soy Sauce
1 cup Dashi Stock or Water
3 tbsp Vinegar

US Customary – Metric

Instructions

In a large bowl, mix soy sauce, mirin, and dashi stock or water.
To prepare the eggs, add 3 tbsp of vinegar to a pot of water, bring it to a simmer.
Once the water is simmering (not boiling), gently add in the eggs, set the timer to 7 minutes for the perfect yolky egg. If you prefer your egg yolks more cooked, cook them for another 1-2 minutes.
After 7 minutes, add the eggs into an ice bath and let them rest for at least 3 minutes.
To help the peeling process, crack the front and back of the eggshell using a pointy teaspoon. Using the tip, slide the teaspoon into the layer between the egg and the shell, and peel off the shell.
Add the eggs into the marinade and let it rest for at least 3 hours or overnight.

Video

Notes

The key to perfectly peeled Ramen eggs is to add vinegar and salt to the water before boiling. This extra step will help break down the shells, which will help them peel easier. Also, make sure to let the eggs rest in ICE COLD water for at least 3 minutes. It stops the eggs from overcooking, but it also helps the shells peel easier as well.

Nutrition

Calories: 199kcalCarbohydrates: 15gProtein: 15gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 327mgSodium: 2165mgPotassium: 236mgFiber: 0.2gSugar: 8gVitamin A: 478IUCalcium: 74mgIron: 2mg

3 Comments

Hi Tiffy! I made these this week, and they were such a great make-ahead for easy meals! One question though: is there anything we can do with all the leftover brine? I’d love to repurpose it into another recipe, as it seems a bit wasteful just to chuck it. Thanks!