Japanese Ramen Eggs
Perfectly marinated soft-boiled eggs with a jammy center, ideal for ramen bowls.
medium⏱️ 45 minjammy yolk
Ingredients
- 1½ c water
- ⅓ c soy sauce
- ¼ c rice vinegar
- 1 tsp red pepper flakes
- 2 Tbsp sugar
Instructions
- Boil eggs to jammy doneness, then transfer to an ice bath and peel.
- Combine water, soy sauce, rice vinegar, red pepper flakes, and sugar in a small saucepan.
- Heat over medium, stirring until sugar dissolves. Remove from heat and let cool.
- Place peeled eggs in a zip-lock bag or container and pour marinade over them.
- Refrigerate for at least 4 hours, or overnight for best flavor.