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 marinate for a couple times or use it for ramen broth or [chashu](https://youtu.be/Z_3Dyg5B-FY). I made a video for [shoyu ramen](https://youtu.be/tCBUV7Ub3pQ) a while ago. I 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.
Jurion: Interesting. I do the cold water method. Start eggs in cold water, bring to boil and immediately take off and cover for 8-13 mins depending how done I want them. It works so the whites cook without penetrating to the yolk as much. Never had a green ring like you can get from keeping on boil
monkeyhandler: I use Sous Vide. Drop the eggs into 190f water for exactly 10 minutes.
The marinade in this recipe looks on point though. I’ll be using this marinade on my next batch.
moo_ness: Sous vide takes all the guess work out of eggs
Corndog57: Those eggs look great. Anytime I soft boil eggs I end up peeling off a good bit of the whites so they look mangled. Do you have this problem?
Evil_Bonsai: Lot of good recipes in here. Thanks to all!
CrazyPupil: I was struggling to do this exact thing today. bless you.
ThePhilaDood: Those eggs look beautiful
JeffTheCampChef: This looks very good
giveitago: Thank you for posting this. I don’t need it but I appreciate going on the internet and finding obscure information like this when I do.
TheAllDayThrowAway_: I got one of those egg-shaped microwave egg cookers for a present last year. It has really made making hard/soft boiled eggs easier. I’ve discovered that if I cook 3 eggs at 6.25 minutes then toss them in an ice bath immediately, I get the perfect soft boil. As you’ve described. This is dependent on microwave power so it has to be dialed in for each microwave.
The only problem I have with this method is that on rare occasions there seems to be a “hot spot” in my microwave and one of the eggs will have a burned spot that has to be cut out.
unknowncreatures: I like my eggs just like this, I set a 3 minute timer once the water starts boiling , that usually makes them perfect just like this 😀
Vyvacious: Upvoted