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Ramen Eggs

[ Prep Time: 15 min | Cooking Time: 10 min | Serving: 6 ]

These Japanese-style soft boiled eggs are very popular and often served with ramen. They are very easy to prepare at home with a soy sauce based marinade!


  • 6 Eggs


Sauce Mix

  • 80 mL Mirin

  • 80 mL Japanese Soy Sauce

  • 60 mL Sake

  • ½ Tsp Dark Soy Sauce

  • 1 Tsp White Sugar

  • 180 mL Water

  • 1 Tsp Chopped Garlic



1. Let the eggs (6 pcs) warm up to room temperature.

2. Boil a pot of water, add salt (1 tsp) and eggs (6 pcs), simmer over high heat for 6 min with stirring.

3. Prepare a bowl of ice water. Add the soft boiled eggs to the ice water and let them cool for 15 min.

4. In a pot, add water (180 mL), Japanese soy sauce (80 mL), sake (60 mL), white sugar (1 tsp), mirin (80 mL) and chopped garlic (1 tsp), simmer over medium heat for 3 min.

5. Let the sauce mix cool to room temperature, add peeled eggs and marinate them in a refrigerator for 1 day.



  • Store the Japanese soft boiled eggs in the refrigerator for up to 2 days.

  • Boiling eggs warmed up back to room temperature are less likely to crack the shell.

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