My whole family is obsessed with these easy marinated ramen eggs. Soft-boiled eggs (see my tips for timing, below!) are peeled and soaked in a mixture of soy sauce, mirin, garlic, ginger, and sesame oil, letting the whites absorb all that sweet-savory flavor. Slice them in half to reveal jammy centers that are perfect on ramen, rice bowls, avocado toast, or just eating straight from the fridge!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Note: Garlic and Ginger add an extra flavor boost, but I list them as optional in the recipe because the eggs are delicious with simply the soy-mirin marinade as well.
- Eggs
- Mirin – Mirin is a sweet Japanese seasoning that’s traditionally made from rice wine, but the kind commonly found in the Asian foods aisle of the grocery store typically contains low to no alcohol and is used purely for flavor. (You can think of it similar to a cooking wine that contain very little or no alcohol, if it’s something you worry about. Or like using alcohol-based extracts like vanilla.)
- Water
- Fresh garlic
- Fresh ginger
- Sesame oil – Find sesame oil near the Asian foods.
- Deli container – I really like these tall 1 quart deli containers for this recipe.
How to Make Easy Marinated Ramen Eggs
- Bring some water to a boil and then add your eggs. Cook for about 6 1/2 minutes. This timing gives you a nice, solid egg white with a soft, jammy center. Note: You can use ANY favorite method for soft-boiling eggs in this recipe. Some people prefer steaming, pressure cooking, etc. If you have a favorite method to arrive at soft-boiled, feel free to use it!
- Immediately move the eggs to an ice bath to stop the cooking process. When fully cool, peel carefully.
- While the eggs are cooling, mix up your marinade in a 1-quart deli container. The marinade is a simple mix of soy sauce, mirin, water, garlic, ginger, and sesame oil.
- Add the eggs, cover, and let them marinate in the refrigerator. You’ll want to let them sit for at least 6hours before use, although a full 24-48 hours will give you the deepest color and flavor. Make sure to swirl them around a bit during that time for even coverage.
- For serving, pull the eggs out to begin warming up a bit as you prep your ramen. After I dish up my ramen, I like to put the whole egg in the bowl to gently warm it up (and also cool down the ramen a bit). When ready to eat, slice your egg in half, letting it sit cut side up, and the hot broth will finish the job. Enjoy!
Storing and Other Tips
- Store marinated ramen eggs in an airtight container, submerged in the marinade, and enjoy within 3 days for best results.
- The eggs will take on the brown color of the marinade. It’s okay if you see spots on your eggs or have some that are darker than others. Swirling the eggs around during the marinading process will help you get even coverage.
- Don’t microwave or boil your marinated eggs to reheat them, as that will likely result in overcooked eggs! If you’re short on time, you can pop the whole marinated egg in a bowl of very warm water for a minute or two as you finish cooking your ramen, then let the hot ramen broth do the rest of the work after slicing.
How long should I cook soft-boiled eggs?
I’ve found the sweet spot to be between 6-7 minutes, but it depends on your personal preference. The eggs in this photo were pulled at 6 1/2 minutes and it’s a pretty soft center. Large eggs at 6 1/2 minutes should still have some runny yolk in the centers of the egg with a thicker, jammier edge.
7 minutes (and even slightly after) results in more of a fully jammy center. I prefer mine cooked just a bit longer, but my family likes them a little less done, so it’s really preference. Try a batch and see what you like!
Frequently Asked Questions
No. Since the marinade has been in contact with eggs, you should toss it after the original eggs have been used and make a fresh batch for new eggs.
Because the eggs will float, you’ll want to swirl or gently stir them during the marinating process.
Sure. Add a pinch or red pepper flakes or a drizzle of chili oil to your marinade.
Yep! Your eggs will just be a little less salty.
Mirin provides flavor, but also sweetness. If I’m out of it, I like to sub in a few squeezes of honey or a spoon of sugar (brown or white) and about 1/2 cup extra water.
Feel free to enjoy these marinated eggs however you like! They make a great snack right out of the fridge. They are also delicious added to hot rice bowls, salads, noodles, or grain bowls. You can mash them up on toast, add to sandwiches or lettuce wraps, etc. They are a great little hit of protein however you use them!
Easy Marinated Ramen Eggs
Ingredients
- 6 eggs
- ½ Cup soy sauce I prefer Aloha Shoyu
- ½ Cup mirin
- ½ Cup water
- ½ teaspoon sesame oil
- 2 garlic cloves smashed
- 4 slices fresh ginger
Instructions
- Note: You can use ANY favorite method for soft-boiling eggs in this recipe. Some people prefer steaming, pressure cooking, etc. If you have a favorite method to arrive at soft-boiled, feel free to use it!Bring a medium-sized pot of water to boil on the stove top. Reduce heat to a low simmer.Place all eggs in the water at once and boil for 6.5-7 minutes.
- Immediately remove eggs at the same time and place them directly in an ice bath.
- While eggs are cooling, combine soy sauce, mirin, water, garlic, ginger, and sesame oil in a quart-sized deli container, or similar container. Peel eggs and add them to the marinade. Refrigerate for 12-48 hours for eggs to soak up marinade. Twirl them around occasionally for even marination.
- Slice in half and serve on ramen, rice bowls, avocado toast, etc,
Notes
- Store marinated ramen eggs in an airtight container, submerged in the marinade, and enjoy within 2-3 days for best results.
- Don’t microwave or boil your marinated eggs to reheat them, as that will likely result in overcooked eggs. If you’re short on time, you can pop the whole marinated egg in a bowl of very warm water for a minute or two as you finish cooking your ramen, then let the hot ramen broth do the rest of the work after slicing.
Questions & Reviews
I can’t wait to try 😋😋
I also want to try hard boiled eggs in marinated balsamic vinegar .
On a different note fun to see family in Seahawks gear. We lived in Friday Harbor for 14 years. How have I never heard of a Seattle dog ,love cream cheese and onions so will be trying that also. Enjoying your site at always
I have always started eggs in water and then brought to boil, but followed your instructions this time. They all cracked and leaked into the water creating big ribbons of cooked egg white. Should the eggs be at room temperature before starting this recipe?
Hi! I’m sorry you ended up with leaky eggs. Generally speaking- especially for soft-boiled eggs, it’s best to start them in water that’s already hot and up to temperature so they begin cooking immediately and the timing stays precise. When eggs start in cold water and heat gradually, they cook more slowly and it’s harder to tell when they’re done.
My guess is that the water may have been at a rolling boil and the eggs bumped around a bit too much. I recommend having the water hot but not vigorously boiling (a gentle simmer is perfect) and using a large slotted spoon to carefully lower the eggs into the pan so they don’t crack.
do you peel them before or after marinating?
Well that is an important step that I should have made more clear, haha. Sorry about that! Peel them first!
Do you remove the egg shell after you pull it out of the marinade? Marinate in egg shell or out of?
Peel the eggs before marinating, sorry for the typo omitting that step!