Ramen Eggs aka Soy Sauce Eggs

Sylvia Waldsmith


To me, these are almost a guilty pleasure, maybe it's because I feel so indulgent when I eat them! I love them simply halved, sprinkled with salt and ground black pepper and eaten with some toast.


★★★★★ 1 vote
3 Hr
10 Min
Stove Top


6 large
eggs, cold from the refrigerator
6 Tbsp
warm water
2 Tbsp
2 Tbsp
rice vinegar
3/4 c
soy sauce
scallions, white and green parts, thinly sliced
ice bath in a medium bowl


1Bring a pot of water (enough water that will cover the six eggs) to a full boil over medium high heat. Carefully add cold eggs to the water and cover.
2While eggs boil, mix together water, sugar, vinegar, soy sauce and scallions in a medium bowl or quart size resealable bag. Set aside.
3At the end of 6 minutes, 50 seconds (trust me), drain pot and place eggs in the ice bath. As soon as you can touch the eggs, peel them in the ice bath and place them in the soy sauce mixture. Place a plate on top to keep them fully submerged.
4Place in refrigerator for 2 to 6 hours (the longer you let them it, the saltier they will be). The eggs will keep up to a month in a tightly sealed container (they won't last that long....you'll have eaten them and made another batch....or two.....or three!)
5Serve halved or sliced, sprinkled with some fancy sea salt (or not so fancy kosher salt) and ground black pepper. Chop them up and place on a salad or a sandwich or serve with some crunchy toast! Serve on top of a bowl of chicken soup or ramen soup.

About Ramen Eggs aka Soy Sauce Eggs

Course/Dish: Eggs, Other Appetizers
Main Ingredient: Eggs
Regional Style: Japanese
Hashtags: #ramen, #Egg, #salty, #soy-sauce