Real Recipes From Real Home Cooks ®

ramen eggs aka soy sauce eggs

★★★★★ 1
a recipe by
Sylvia Waldsmith
Gautier, MS

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. Enjoy!

★★★★★ 1
serves 6
prep time 3 Hr
cook time 10 Min
method Stove Top

Ingredients For ramen eggs aka soy sauce eggs

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

How To Make ramen eggs aka soy sauce eggs

  • 1
    Bring 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.
  • 2
    While eggs boil, mix together water, sugar, vinegar, soy sauce and scallions in a medium bowl or quart size resealable bag. Set aside.
  • 3
    At 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.
  • 4
    Place 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'll have eaten them and made another batch....or two.....or three!)
  • 5
    Serve 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.