Ramen Egg

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	7 mins
Total Time	17 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

2 egg (s), size L
2 tablespoon soy sauce
2 tablespoon mirin
6 tablespoon water

Instructions

Place a plastic bag in a bowl. Mix the soy sauce, mirin and water in the bag.
Bring the water to a boil in a saucepan, carefully add the eggs and immediately reduce the heat. The eggs should not hop around in the water. Boil the eggs for 7 minutes, then remove them. Rinse in a bowl with ice water and allow to cool.
Then peel the eggs very carefully and add them to the marinade. Seal the bag. The eggs should be completely covered with the marinade. Put in the refrigerator for at least four hours (although they are even better after a day in the marinade).
Remove the eggs from the marinade for serving, cut in half and add to the ramen soup as a topping.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.