Ramen Egg (Japanese Soft Boiled Egg)

3 easy steps & 5 mins prep to make this divine Japanese ramen egg. Sweet & savory perfect soft boiled egg with luxurious soft-set yolk and just-set white.

3 easy steps5 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! 😀

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I just love Love LOVE ramen egg!! 😀 It’s definitely one of my favorite ways to enjoy eggs.

I still love you poached egg and scrambled eggs. hehe~

But if you have never tried a ramen egg, you seriously gotta try it now. Yes NOW!

Ramen egg (味付け玉子 Ajitsuke Tamago) is a sweet and savory Japanese soft boiled egg.

The luxurious soft-set yolk and smooth just-set white has soaked in the soy sauce and mirin to make one deliciously divine egg.

You can normally find this specialty egg as a topping on a fresh bowl of ramen, but it’s a common Japanese side dish or snack too.

Best of all, you don’t need to fly all the way to Japan to eat this delicious ramen egg because it’s super easy to make at home! Though I wouldn’t mind to have another excuse to visit Japan 😉

3 Easy Steps to Make Ramen Egg (Japanese Soft Boiled Egg)

  • Pressure cook to make soft boiled eggs
  • Dunk the eggs into cold water to cool
  • Marinate the eggs in the fridge

Everyone prefers a different egg yolk consistency, check out our Perfect Pressure Cooker Eggs Guide and find your favorite yolk. Then, you can apply that cooking time to this recipe!

Ramen Egg (Japanese Soft Boiled Egg) Recipe Marinade
Step 6: Lay a paper towel on top of the eggs and soak up some of the marinade.

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Ingredients For Ramen Egg (Japanese Soft Boiled Egg)

Tool For Ramen Egg (Japanese Soft Boiled Egg) Recipe

Vegetable Steamer – We’ve used the trivet that came with our Instant Pot Pressure Cooker. But for those who don’t use Instant Pot, this steam basket will work as well.

Ramen Egg (Japanese Soft Boiled Egg) Recipe


Now it’s YOUR turn to take out your pressure cooker and cook some Ramen Egg (Japanese Soft Boiled Egg)! 

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Ramen Egg (Japanese Soft Boiled Egg)

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.
4.5 from 2 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total: 10 minutes
Servings: 3 - 4
Author: Pressure Cook Recipes

Ingredients

  • 3 – 4 large eggs

Marinade

Instructions

  • 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).
  • Serve!
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Recipe Notes:

*For Jumbo (XL) Eggs: add an extra minute to the pressure cooking time.
*The pressure cooking time is for eggs straight out of the refrigerator.
Everyone prefers a different egg yolk consistency, check out our Perfect Pressure Cooker Soft, Medium, Hard Boiled Eggs eggsperiment and find your favorite yolk. Then, you can apply that cooking time to this recipe!
Storage: the ramen eggs are good for 2 days in the fridge.
Total cooking time for the recipe does not include the inactive time.
Course: Appetizer, Breakfast/Brunch, Dinner, Lunch, Side Dish, Snack
Cuisine: Japanese
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
3 easy steps & 5 mins prep to make this divine Japanese ramen egg. Sweet & savory perfect soft boiled egg with luxurious soft-set yolk and just-set white.

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Selena Wilson
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Selena Wilson

hi Amy and Jacky,
how much time do you use for 14 eggs?
thanks.
Selena

Selena Wilson
User
Selena Wilson

I used the recipe to cook the soft boiled egg. I experimented a couple of times and adjusted the timing based on my preference on the doneness. I can now have repeatable success. I usually cook a batch of 7 eggs, 3 minutes on low, and add 15 seconds before I do a QR. the egg yolk comes out really creamy. I use the “master stock” recipe instead of the sauce above to marinate the eggs. It is just a matter of convenience since I am also making braised beef shank. One of these days I will try the Japanese… Read more »

Jacky + Amy
Editor
Jacky + Amy

Hi Selena,

Thank you so much for your kind words on the recipe 🙂

Master stock eggs are yummy as well!

Have fun cooking & please take care
Jacky

Christine
User
Christine

Why do you reduce the cook time with more eggs ?

Que
User
Que

Any & Jacky, I tried to make the ramen eggs twice in the 3qt. First with 6 eggs at 3 minutes low pressure, QR. And they came out perfectly hard boiled. I tried again with 5 eggs and at 2 minutes low pressure, QR. Still hard boiled eggs. Is it possible that the 3qt has a different pressure/temp than the 6qt which I assume that was what you used to test the eggs? At least I got almost a dozen eggs done for Easter. LOL.

Raymond
User
Raymond

5 minutes for me, the yolk was too runny. I think I will go for either the 8 or 9-minute mark next time.

What are your thoughts about re-using the marinade?4 stars

Mark
User
Mark

Hi, I really wanted to make these Ramen eggs… However, that’s a lot of sake to buy that would last me three lifetimes. It sounds the same as mirin (they actually use that word in the description) do I really need both or can I modify somehow or simply do without the sake? Thanks…

Raymond
User
Raymond

What kind of moron did you use?

The mirin in my grocery store contains Corn Syrup.

Raymond
User
Raymond

*MIRIN (I hate autocorrect sometimes)

Edgar
User
Edgar

Is there any easy way to peel the shells? I tried cooking it for 5min and another batch for 6min, but I’m not having much success in peeling the shell without breaking the egg.

Benny
User
Benny

Thank you for this recipe!
Will the egg taste the same as your recipe if I use Japanese Soy Sauce instead?

Sharon
User
Sharon

This may be a silly question, but do you just crack the egg shells and not peel them before putting them in the marinade? Or do you fully peel off the shell and then put them in the marinade? Thank you!

Harold
User
Harold

It would be good to put this in the recipe. Thank you for this delicious dish.

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