Japanese Ramen Egg
How to make Ramen Eggs - gooey, soft, almost runny egg yolks, ramen eggs are the best. Learn the secret techniques.
Foto: Rasa Malaysia
Ingredients
- water (for boiling)
- 1 tablespoon baking soda
- 6 eggs (at room temperature)
- 50 ml Japanese tsuyu (or soup base such as Mizkan Bonito-Flavored Soup Base)
- 50 ml cooking sake
- 25 ml soy sauce (or Tamari soy sauce)
- 25 ml mirin
Steps
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Combine the water and baking soda in a pot and bring it to a boil. The water level should be deep enough to cover all the eggs. Once the water is boiling, add the eggs and cook for 7 minutes.
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In a separate pan, combine all the ingredients for the Seasoning Sauce. Bring the sauce to a boil, then remove it from the heat and let it cool.
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When the eggs are done cooking, plunge them into ice water and let them sit for 5 minutes. Carefully peel off the shells while the eggs are still in the water, ensuring you remove the membrane covering the egg white.
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In a container or bag, add the seasoning sauce and the eggs. Gently rotate the eggs to ensure they’re evenly coated in the sauce, then let them stand overnight or for 1 to 2 days in the fridge. When ready to serve, slice the eggs in half and enjoy them with ramen or as a snack.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| water | - | - | - |
| baking soda | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| eggs | 6 | - | - |
| Japanese tsuyu | 50 ml | - | - |
| cooking sake | 50 ml | - | - |
| soy sauce | 25 ml | - | - |
| mirin | 25 ml | - | - |
*Estimated market prices, may vary by region
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