PERFECT Ramen Egg

Ingredients

• 4 pieces Large Eggs (room temperature, preferably fresh)
• 4 cups Water (for boiling and ice bath)
• 1 tsp Baking Soda (helps loosen the shell membrane for easy peeling)
• 0.5 cup Soy Sauce (regular or low‑sodium; provides salty umami base)
• 0.25 cup Mirin (sweet rice wine; adds subtle sweetness and shine)

Instructions

1. Prepare Boiling Water with Baking Soda

   Fill the saucepan with 4 cups of water, add 1 tsp baking soda, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

2. Boil the Eggs

   Gently lower the room‑temperature eggs into the boiling water using a slotted spoon, then reduce to a gentle simmer and cook for exactly 7 minutes.

   Time: PT7M

   Temperature: 100°C

3. Ice‑Water Shock

   Immediately transfer the eggs to a bowl filled with ice water (or very cold tap water) and let them sit until they reach room temperature, about 5 minutes.

   Time: PT5M

4. Peel the Eggs

   Tap each egg gently on the counter, roll to crack the shell, and peel under a thin stream of water to help remove stubborn bits.

   Time: PT2M

5. Prepare the Marinade

   In a zip‑top bag or small container, combine 0.5 cup soy sauce and 0.25 cup mirin. Mix gently.

   Time: PT2M

6. Marinate the Eggs

   Place the peeled eggs into the soy‑mirin mixture, seal the bag/container, and refrigerate for at least 12 hours, preferably 24 hours, to develop a jammy interior and deep umami flavor.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

6 g

Carbohydrates

2 g

Fat

5 g

Fiber

0 g