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.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
    1. Hi Selena,

      Thank you for your question 🙂

      We haven’t tried 14 eggs. I am guessing maybe 1.5 – 2 minutes.

      Have fun cooking & please take care
      Jacky

  1. 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 sauce.

    1. Hi Christine,

      thank you for your question 🙂

      When cooking more eggs, the get up to pressure time will be longer and the eggs will be cooking during that time.

      Take care & have fun cooking
      Jacky

  2. 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.

  3. 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?

    1. Hi Raymond,

      thank you for your comment and question 🙂

      I would recommend trying 7 minutes first.

      The marinade will last for about 3 days in the fridge so yes, you can reuse them.

      Take care & have a great weekend
      Jacky

  4. 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…

  5. 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.

    1. Hi Edgar,

      thank you for your question 🙂

      Soft boiled eggs are harder to peel. The easiest way I found is to peel it under cold running tap water.

      Take care & have fun cooking
      Jacky

    1. Hi Benny,

      It’s great to hear from you again. Hope you have been doing well 🙂

      Japanese Soy sauce can be used instead for this recipe.

      Take care & have fun cooking
      Jacky

  6. 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!

    1. Hi Sharon,

      Good question! Fully peeling the shell off will be a better option 🙂

      It’s great to hear from you. Hope you have been doing well!

      take care & have fun cooking
      Jacky

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