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.
Course Appetizer, Breakfast/Brunch, Dinner, Lunch, Side Dish, Snack
Cuisine Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 - 4
Author Pressure Cook Recipes


  • 3 – 4 large eggs



  • 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!


*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.