Ramen Eggs
Jammy, custardy yolks in a savory-sweet soy marinade. Takes 24 hours but 10 minutes of work. Put them on everything.
Ingredients
- Eggs6 large
- Soy sauce3 tbsp
- Dark soy sauce1 tbsp
- Honey2 tbsp
- MSG¼ tsp
- Water½ cup
- Green onion2 stalks
- Garlic3 cloves
- Sesame seeds1 tsp
Steps
- 01
Boil the eggs
Bring a pot of water to a rolling boil. Gently lower eggs in. Cook exactly 6½ minutes for jammy centers.
Exactly 6:30 — set a timer
- 02
Ice bath
Transfer immediately to an ice bath. Let sit 5 minutes until completely cool. Peel carefully.
Ice bath stops the cook and makes peeling easier
- 03
Make the marinade
Combine soy sauces, honey, MSG, water, garlic, green onion, and sesame seeds in a container that fits the eggs snugly.
- 04
Marinate
Add peeled eggs to marinade. Lay a paper towel over the top to keep eggs submerged. Cover and refrigerate 24 hours.
The paper towel trick is the move — works perfectly
- 05
Serve
Slice in half lengthwise. Use on ramen, rice bowls, or eat straight from the fridge. Keep in marinade up to 5 days.