Soy-Miso Marinated Ramen Eggs can elevate any ordinary bowl of ramen soup to something amazing.
What are ramen eggs?
In their most basic form, ramen eggs are simply soft- or hard-boiled eggs that you float in the hot broth of a bowl of ramen soup. But they can be so much more. When you peel and marinate the eggs for a few hours in something as basic as soy sauce, they become something magical.
They’re essentially salty umami bombs. They take your humble bowl of ramen soup to the level of the sublime.
“Got leftover Easter eggs? MARINATE THEM.”
Hard or soft-boiled?
I prefer my ramen eggs to have a custard-like texture. They’re not completely cooked through. The jammy/custardy egg yolk leaks out into the surrounding broth, and…
Have I mentioned that ramen eggs are magical?
Many folks prefer a thoroughly cooked, hard-boiled egg. That’s cool with me. I explain how to achieve both results in the recipe below. Oh, and if you have leftover Easter eggs? MARINATE THEM.
Soft-boiled eggs are fragile, so have a care while you’re peeling them. I find that holding them under cold water helps. Another useful trick is to use a spoon to gently pull away the shell after you’ve cracked it and pulled away the first few pieces. Interestingly enough, older eggs separate from their shells more easily than fresh eggs.
What’s in the marinade for ramen eggs?
I like a mixture of soy sauce, rice vinegar, and miso paste. To avoid wasting ingredients, I like to marinate the eggs in a Ziploc bag with as much air squeezed out as possible. Then, I put the bag into a container: first, this prevents any leaks and second, the container pushes the level of the marinade over the eggs. For example, four eggs fit well into a 2-cup Pyrex measuring cup. I occasionally rotate the eggs if I happen to be home.
The longer you marinate the eggs, the more marinade becomes concentrated in the egg white. These were marinated for four hours:
Marinating overnight gets even better results. One note: if you’re sensitive to salt, definitely opt for a low-sodium soy sauce. Or, eat only half an egg with your soup.
Soy-Miso Marinated Ramen Eggs
- 4 eggs - (large; boiled according to preference and peeled; see Recipe Note #1)
- 1 cup soy sauce - (see Recipe Note #2)
- 1 tbsp miso - (see Recipe Note #3)
- 1/4 cup rice vinegar - (unseasoned)
- Mix the ingredients for the marinade in a zip-top bag. Add the eggs to the marinade and close the bag, being careful to remove as much air as possible. Place the bag in a steep-sided container (e.g., a pyrex 2-cup measuring cup) and refrigerate until needed, at least 4 hours and up to 1 day. Drain the eggs and keep in a refrigerated airtight container for up to 3 days.
- To boil the eggs:
- Fill a saucepan with sufficient water to cover the eggs by 1 inch. Bring to a gentle boil.
- Using a skimmer or a large spoon, CAREFULLY place the eggs (one by one) into the boiling water on the bottom of the saucepan—do not allow them to thud onto the bottom.
- Gently boil (medium-high heat) for 6 minutes (up to 7.5 minutes if you like a set yolk).
- After 6 minutes, drain the eggs and add them to an ice water bath. Let sit for 3 minutes.
- Starting with the wide end of the egg, very gently crack and carefully peel the eggs (the whites will be very delicate).
- If you are sensitive to salt or have dietary restrictions on sodium intake, use lower-sodium soy sauce.
- I like Awase miso, which is a combination of red and white miso.