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.
Servings 3 - 4
*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.
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Calories: 116kcal | Carbohydrates: 10g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 497mg | Potassium: 73mg | Sugar: 8g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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