Waste_Manager: This is so much effort for an egg, I hope it’s incredible.
iceorrice: The key to making the perfect ramen egg is time and temperature. I’ve tested cooking the egg in a pressure cooker and a regular pot. **See more detailed instructions and results in [this video](https://youtu.be/xL8R0uchKN0)**
**Print recipe [here](https://www.iceorrice.com/shoyu-ramen-egg/)**
The most basic tare sauce consists of soy sauce, mirin, and sake. For this recipe, we added bonito flakes and other spices. With these ingredients, it gives the eggs tons of umami flavors and goes very well with any noodle soups.
If you’ve made soft-boiled eggs before, you know how tricky it is to cook the eggs perfectly. Unlike the typical soft-boiled egg, a perfect ramen egg should have a fully set and tender white. The egg yolk is slightly runny, almost a fudge-like texture in the center, deep orange and translucent. After marinating, the egg is savory and sweet with a rich umami flavor. That’s my favorite kind of ramen egg.
NOTE: Most recipes commonly suggest 6 1/2 minute for the soft-boiled egg. **While this cooking time works for me, do remember that it may vary depending on the size of the egg, egg’s temperature, egg-to-water ratio, cookware, and even altitude. So do a few test runs and adjust the cooking time.**
You can re-use the marination again or use it for ramen broth or [chashu](https://youtu.be/Z_3Dyg5B-FY). The eggs would extract some liquid after marination. So the flavor is not as intense as the first time. I made a video for [shoyu ramen](https://youtu.be/tCBUV7Ub3pQ) a while ago and used the same sauce for the broth.
**For the tare sauce**
• 240 ml Japanese soy sauce
• 1 piece kombu
• 120 ml mirin
• 120 ml cooking sake
• 1 leek
• 120 ml bonito flakes
• 60 ml sugar
• 1/2 inch ginger thinly sliced
• 8 cloves garlic crushed
• 8 extra large eggs about 65g each
**Instructions**
• In a medium saucepan, add all the seasonings and bring it to a boil. Switch to lowest heat and gently simmer for 15 minutes. Strain the sauce through a fine-mesh sieve. Let it cool and set aside.
• Bring the water to a boil in a large pot. Make sure you have enough water to fully submerge all the eggs.
• if you take the eggs straight out of the refrigerator, place them in a bowl of warm water (104 F / 40 C) for 1 minute. The water should be a little warmer than body temperature.
• Use a slotted spoon to lower the eggs into the boiling water gently. Cook for exact 7 1/2 minutes over medium-high heat. If the eggs are room temperature, boil for exact 6 1/2 minutes.
• Prepare a bowl of ice-water. Drain the hot water and transfer the eggs to ice-water and let them sit for a few minutes. Peel the eggs under running water.
• Transfer the eggs to a zip top bag and pour the tare sauce over them. Squeeze out the air from the bag to marinate the eggs evenly.
Refrigerate for at least 8 hours and up to 24 hours. Discard the sauce and transfer the eggs to a sealed container. Consume the eggs within 3 days.
HomerMadeMeDoIt: I don’t get this recipe. How can I make it on my bbq grill?
ArgonGryphon: Pro tip if you want it to look super good cut in half, use string instead of a knife. Wrap around the egg and pull straight.
PM_ur_sandwiches: Marinating in mirine should be called *mirinating*
dr_smackdathoe: Yeah so what’s a substitute for everything but the soy sauce, eggs, garlic, and sugar?
genechem: That is your channel? It is awesome!!! Just subscribed!
vitamincheme: Are those huge eggs or tiny hands?
Beezer12WashingBird: Are Bonita fish big?
MaDpYrO: The kombu and the bonito is not at all worth it. That stuff is expensive and it’s way way way overpowered by the rest of the flavours. Most recipes I’ve seen call it quits after sake/mirin/garlic/ginger/spring onions/brown sugar, then thinning it up with water to not make the eggs overpowering.
Also personally I go for 6½ minutes boiling time. It’s a matter of taste I guess.
ModulusNews: 7.5 minutes might be too long, i do mine at 5.5
CalvinsStuffedTiger: Wow thank you for this. I always wondered how my favorite ramen place made the MOST delicious egg I’ve eaten .
Is there anything you can do with the marinade after the eggs come out?
Jack07Daniels: Awaiting part 2 where you make the ramen and add the eggs.
MadDongTannen: Seems like a lot of prep just for some soft boiled eggs. Is it worth all that?
icecoldshake: I too like to consume black sauces
janeway_ox: Looks like your sieve has a leak in it.
PM_ME_BURNING_FLAGS: I can’t stand the idea of eggs being seasoned with garlic, but the technique looks useful and cool. And your presentation of the recipe was amazing.
Kitkat_the_Merciless: I dunno B, that’s a lot of work for eggs.
teluxe: Finally a recipe that doesn’t require a charcoal grill.
versusChou: Nice recipe. I usually don’t go through all the ingredients you did, but I’m sure yours is more traditional.
Also, I tend to use Chef John’s method for soft-boiled eggs. Perfect every time.
Edit. I’m not sure why I’m being downvoted… I’m not telling people to make Scotch eggs. I’m just saying that his steaming method to make soft-boiled eggs works very well for me.
firestepper: Was really hoping for a glamour shot where they place it in ramen.
Dragoneer1: EIGHT HOURS?!
liliIllill: 7 1/2 minutes is way to long.
6:45 is a sweet spot for eggs fresh from the fridge.
withoutamartyr: Do you marinate it in the fridge? Or does sitting in alcohol and soy keep it from spoiling at room temp?
asah: silly q: has anyone tried cook the eggs in the broth unpeeled? I thought eggshells were permeable to allow color and flavor to penetrate…
tickleyourfrontbutt: Lost me with the Bonito flakes. They sell them at the pet store so you can feed them to your cats.
Edit: I’m not suggesting this is lousy, I’m just saying that my dumb brain is immediately going to think “cat treat.”
hiimsock: Jesus they’re going to have a stroke after eating it though.
SoaringCondorVictory: Isn’t Mirin and cooking sake the same thing? Or are they adding sake after the mirin? Confused by the word choice.
Mentioned_Videos: Videos in this thread:
[Watch Playlist ▶](http://subtletv.com/_r7h2ktr?feature=playlist&nline=1)
VIDEO|COMMENT
-|-
(1) [Shoyu Ramen (Soft Boiled) Eggs…Which Cooking Method is Better?](http://www.youtube.com/watch?v=xL8R0uchKN0) (2) [Melt-in-your-mouth Japanese Rolled Chashu for Ramen – Instant Pot Pressure Cooker](http://www.youtube.com/watch?v=Z_3Dyg5B-FY) (3) [Easy Instant Pot Shoyu Ramen Noodle Soup Recipe](http://www.youtube.com/watch?v=tCBUV7Ub3pQ)|[+110](https://www.reddit.com/r/GifRecipes/comments/7h2ktr/_/dqnlrr2?context=10#dqnlrr2) – The key to making the perfect ramen egg is time and temperature. I’ve tested cooking the egg in a pressure cooker and a regular pot. See more detailed instructions and results in this video Print recipe here The most basic tare sauce consists of so…
[Scotch Eggs – Crispy Sausage-Wrapped Soft Cooked Egg – How to Make Scotch Eggs](http://www.youtube.com/watch?v=hkPPn5ycsnc)|[+2](https://www.reddit.com/r/GifRecipes/comments/7h2ktr/_/dqnttow?context=10#dqnttow) – Nice recipe. I usually don’t go through all the ingredients you did, but I’m sure yours is more traditional. Also, I tend to use Chef John’s method for soft-boiled eggs. Perfect every time. Edit. I’m not sure why I’m being downvoted… I’m no…
[How to Make Yakibuta Ramen Noodles (Roasted Pork Ramen Recipe) 焼豚ラーメン 作り方レシピ](http://www.youtube.com/watch?v=-wa0umYJVGg&t=78s)|[+1](https://www.reddit.com/r/GifRecipes/comments/7h2ktr/_/dqnytsl?context=10#dqnytsl) – I use this one from cooking with dog. very easy
[Instant Pot Miso Ramen Noodle Soup](http://www.youtube.com/watch?v=xeUEPR6EzxY)|[+1](https://www.reddit.com/r/GifRecipes/comments/7h2ktr/_/dqo1f4h?context=10#dqo1f4h) – I did make a couple of ramen videos before and use the eggs 🙂 The last shot is from this Miso ramen video
I’m a bot working hard to help Redditors find related videos to watch. I’ll keep this updated as long as I can.
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fattymaroon: “In this video, we are gonna shoyu how to make eggs.”
EliteTK: That’s a short amount of time for the kombu, wouldn’t it be more appropriate the leave the kombu in there for a few hours before adding the rest of the ingredients and simmering?
Also, holy mother of waste – that’s a lot of wasted sauces and ingredients just for a few eggs, is there no use for this stuff afterwards? I’m sure you could season some soup with that actually… Maybe yakisoba (add some oyster sauce and remove the kombu).
gweilo: This is great. Never thought of marinating boiled eggs! Might experiment with some different flavours.
moschles: You have to spin the leeks before you boil them.
auxiliaryNote: You can control the hardness of the yolk better if you steak the eggs instead of boiling them. Plus they’re a little easier to peel
KateUptonsCumback: I used to make these at a Ramen shop I had worked at. Like made them with half the effort than this. Shoyu, a touch of mirin, rice wine vinegar, sugar, red pepper flakes and braised them that way on low heat.
Amazing Tamago
opticscythe: all that prep work and cooking to add a little flavor to an egg…
coffee-9: I don’t have any mirin since girls don’t look my way.
scumlordy: Don’t mind me, just mirin your eggs.
Mathieulombardi: I fucking hate this sub and it’s shitty cooking practices
ibelieveinmydog: Sugar? Eww
