Do you ever feel immense sadness when you finish that delicious runny marinated soy sauce ramen egg in your bowl of ramen? Then dry your tears. The recipe for these irresistible soy sauce ramen eggs is here to save the day!
There is really both an art and a science to boiling eggs. There are some amazing articles out there exploring all the ways to make a perfect boiled egg to your liking.
This post is not quite so comprehensive. It is really for the lover of gooey, but not runny, soft boiled eggs.
Huge shoutout to my cousin Lenda for her recipe inspiration. She made a batch of these for my daughter, who is becoming a bit of a picky eater. She gobbled these up like they were candy!
For those with little ones, this is a really yummy and easy make-ahead recipe that kids will love! My daughter loves to squeeze the gooey yolk with her fingers.
For my other kid-friendly recipes, check out my chicken noodle soup and garlicky roasted zucchini.
How to Make the Perfect Soft Boiled Egg?
- use enough water to cover all the eggs
- use great quality cage-free eggs
- place eggs very gently into gently boiling water to prevent breakage
- boil for 7 minutes
- have an ice bath ready to instantly cool down eggs and stop their cooking
How Long Can You Keep Soy Sauce Ramen Eggs?
If these are refrigerated, you can keep these as long as 5-7 days in my experience. Any longer, and your eggs will be overly salty because they will absorb too much soy sauce.
Soy Sauce Ramen Eggs
Ingredients
- 6 eggs cage free
- 2 quarts water
Marinade
- 1 1/2 cups water
- 2 tbsp soy sauce
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp rice wine vinegar
Instructions
- Add 2 quarts of water into a large pot. Bring water to a rolling boil. When water is boiled, turn fire to medium low.
- Using a slotted spoon, gently lower the eggs one at a time into the pot. Do not allow eggs to clank into the pot or they will crack.
- Allow eggs to simmer on medium heat for 7 minutes, gently stirring the water occasionally.
- Prepare a large ice bath. When eggs have finished cooking for 7 minutes, remove eggs from the water and place directly into the ice bath. Allow to sit at least 10 minutes.
- Then, using a spoon, peel the eggs. Tap the egg on each pointy end until the shell slightly breaks. Then, using the spoon, push the shell gently off the egg. Repeat until all eggs are peeled.
- Make marinade for eggs. Add water, soy sauce, garlic, sesame oil, sugar, and rice wine vinegar into a tall deli container. Mix well.
- Add eggs gently into the marinade, making sure all eggs are completely covered. Marinade at least 8 hours for best results.
