3 easy steps & 5 mins prep to make this divine Japanese ramen egg. Sweet & savory perfect soft boiled egg with luxrious soft-set yolk and smooth just-set white. It’s soooo delicious. Please don’t just eat it with ramen! 😀
Place steam rack inside the pressure cooker. Add exactly 1 cup of running cold tap water into the pot. Then, place the eggs at the center. Close lid.
Pressure cook at:
1 - 2 eggs: Low Pressure 5 minutes
4 eggs: Low Pressure 4 minutes
6 eggs: Low Pressure 3 minutes
(for eggs straight out of the fridge and cooked with an Electric Pressure Cooker), then quick release. (Instant Pot: press cancel button right away)
Open lid and immediately place the eggs in a bowl of cold tap water for 30 seconds. Rinse the eggs under cold running water for 5 seconds. Then, pour out the water in the bowl and refill it with cold tap water and place the eggs back into the bowl for another 3 minutes.
Carefully crack and remove the eggs shells.
Mix all the marinade ingredients in a small bowl.
Place all the eggs in the marinade.
Lay a paper towel on top of the eggs and soak up some of the marinade (see picture in the article).
Place the eggs in the fridge for at least 4 hours (preferably overnight).