Soy Sauce Marinated Ramen Eggs Recipe

How to make it

1. Get your eggs out of the refrigerator and let rest until they come to room temperature. This should happen at the same time it takes for your water to boil on the stove. You can also prepare the ice bath at this time by mixing together a 4:1 ratio of water to ice in a large bowl.

2. Once the water on the stove is at a gentle boil, carefully lay the eggs in so that they don’t crack. Cook for 6 ½ -9 minutes, depending on how jammy you want your eggs. 6 minutes is the minimum time for the egg whites to set properly. Anything above 10 minutes will get into hard boiled territory.

3. Immediately move the eggs from the boiling water into your ice bath with a slotted spoon to stop the cooking process. Let them go completely cold in the ice bath.

4. While the eggs cool, make your marinade. Bash the whole ginger and garlic so it is crushed to release the flavors. Add to a small saucepan with 1 ½ cups water, ½ cup Lee Kum Kee Premium Soy Sauce, ½ cup mirin, and ¼ cup sugar. Bring to a boil then immediately lower and simmer for 2-3 minutes, ensuring the sugar completely dissolves. Turn off the heat and let sit to the side to cool.

5. Once your eggs are completely chilled, tap them lightly on a flat surface to help easily peel the eggs. Transfer peeled eggs to an airtight container and pour the marinade over the top. Cover and let marinade overnight, at least 12 hours and up to 24 hours.

6. When ready to enjoy the eggs, they’re best served cut in half on top of a bowl of ramen noodles or rice. Enjoy, and check out more Asian egg recipes on our recipes page!