Japanese Ramen Egg: 3 easy steps & 5 mins prep to make this divine Japanese delight. Sweet & savory perfect soft boiled egg with luxurious soft-set yolk and smooth just-set white. It’s so delicious. Please don’t just eat it with ramen!
Pressure Cook Eggs: Place steamer rack and add exactly 1 cup of cold water in Instant Pot. Place the eggs at the center of the rack. close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at:1 - 2 eggs: Low Pressure 5 minutes + Quick Release4 eggs: Low Pressure 4 minutes + Quick Release6 eggs: Low Pressure 3 minutes + Quick Release. *Note: These cooking times are for eggs straight out of the fridge.
Cold Water or Ice Bath: Open the 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. 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.
Make Ramen Eggs: 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 & enjoy~ 🙂
*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.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
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