How to Cook an Egg in Ramen


Egg sizes

For this recipe, use only ‘large’ size eggs. Other ones will work but you’ll have to adjust cooking times for them. ‘Large’ is a specific size rated by the USDA which means the eggs weigh about 24 ounces per dozen. Here’s the rest of the USDA sizes for comparison:

  • Small: 18 ounces
  • Medium: 21 ounces
  • Large: 24 ounces
  • Extra-Large: 27 ounces
  • Jumbo: 30 ounces


Can I cook an egg in the microwave?

Is Cooking Eggs in the Microwave Safe? Yes, it is safe to cook eggs in the microwave, whether you wish to poach, scramble, or “fry” your eggs. Sometimes, microwaved eggs taste even better than stovetop eggs.

3 Factors that Impact Cooking Time for Soft-Boiled Eggs

When preparing to soft boil eggs, three specific factors can affect the cooking time:

  1. Water temperature. Aim for 190°F for best results. Bring room temperature water to a rolling boil before bringing it to a constant simmer and adding your eggs for an even cooking process. Using the cold water method to halt cooking will allow for even more precision.
  2. Batch size. The more eggs you add to the pot, the slower the cooking process will be. Four eggs are the maximum amount that you should cook at a time for a perfectly soft-boiled batch.
  3. Egg size. Eggs come in six different sizes, ranging from peewee to jumbo, which can impact the cooking time. Larger eggs may take longer for the whites to set and yolks to come up to preferred consistency.

Is it bad to microwave cup noodles?

Microwaving cup noodles can cause super-heating of the contents as well as can release chemicals from the foam. … Most cup noodles direct you to heat water in a separate container in the microwave and then pour it in and close the lid.

Is ramen with egg healthy?

Ramen enthusiasts know everything’s better with an egg on it. You can cook it fresh or marinate the eggs in tamari for a more seasoned add-in. Either way, you’re getting a nutritious blend of B vitamins from the eggs, which are crucial for the nervous system.

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How To Make Marinated Soft-Boiled Eggs

These ramen eggs are so simple to make! The most difficult part is waiting for them to marinate.

All the instructions are in the printable recipe card at the bottom of this post. But first, here is a bit more information (and some step-by-step photos).

To make these ramen eggs, all you have to do is make soft-boiled eggs and then marinate them. Though it is just a few simple steps, I can understand that boiling eggs can be somewhat challenging. Here are a few tips that can help you!

Tips For Making Perfect Soft Boiled Eggs

Making fabulous soft-boiled eggs is so easy. Here are some tips that will make it even easier.

Leave The Eggs At Room Temperature

Let the eggs sit on the counter for at least a few hours. They should come to room temperature. This will make it easier for the eggs to peel after they are soft-boiled.

Use A Ladle

Use A Ladle

Add the eggs into boiling water gently using a ladle. You can add a little bit of vinegar or salt. This helps because if the egg cracks, the vinegar or salt in the boiling water prevents the egg from spreading out too much.

Watch The Cooking Time

Cook eggs for 7-8 minutes and keep rotating the eggs. This makes sure the egg yolk will be centered. If you like a runny egg, cook for only 7 minutes. I like mine a little more solid, so I usually cook them for 8 minutes.

Place The Soft-Boiled Eggs Into An Ice Bath

Remove the eggs into icy cold water so the eggs will not be cooked further by the residual heat.

Tips For Making Ramen Egg Marinade

After you have some perfectly soft-boiled eggs, you are ready to marinate them. Here are some tips (and step-by-step pictures) that will help you make the perfect marinade!

Use a Resealable Plastic Bag

You can use any refrigerator-safe plastic bag that seals completely. The important part is making sure it seals without leaking since it will have lots of liquid marinade inside it.

Add Water To A Tall Container

This tip is will help you remove all the extra air out of the food storage bag!

Add some water to a tall container. Seal the plastic bag and leave about an inch of it open in the corner. Then, submerge the marinating eggs into the container of water.

As the bag lowers into the water, the water pressure will push the air out of the bag. When all the air is out of the bag, seal it completely.

Frequently Asked Questions About Ramen Eggs

Q: How long do ramen eggs last?

Soft-boiled ramen eggs will only last a few days in the fridge because they can not be frozen. Use your ramen egg within 5 days for the best taste and to stay safe.

Q: How to make the eggs without Mirin?

If you don’t have mirin, it can be substituted with sake/dry sherry and sugar. Read more about Japanese food substitution in this guide.

Q: What to eat with ramen egg?

Apart from eating with ramen, they can be just eaten as a snack, or you can add to your Bento Box. If you are going to add to your bento box, make your soft-boiled eggs a little firmer.

Should I crack an egg into my ramen? 

This is entirely up to you. Some people like to poach an egg in their ramen bowl. This is definitely an option. The only reason I don’t like doing this is that I really like how marinated eggs taste. They add a lot of flavour to my soup.

Can I hard-boil ramen egg? Yes, it is okay to hard-boil your ramen egg. Traditionally, the eggs in ramen noodles are soft-boiled. If you like your eggs to have a firmer consistency, just let them cook for 5 more minutes.

The cook

My goal when making an ajitama egg is to have an egg cooked to the following characteristics:


  • A fully cooked white, pleasantly bouncy without being rubbery
  • A yolk that is custardy, not liquid nor hard

Firstly, I want the white cooked to a different doneness than the yolk. To do this, it’s in my best interest to blast the egg with rapid heat, so that the outside cooks rapidly, and the inside just begins to get warmed.


Water transfers heat evenly and quickly, so it’s a perfect medium to cook in. This means, though, that sous-vide is not going to work for your classic ajitama, short of setting a circulator at a super-high temperature north of 200 degrees Fahrenheit. Whites and yolks firm up at different temperatures, with yolks firming up at a much lower temp than whites (around 140-180 degrees for whites, 149 to 158 degrees for yolks). Egg proteins can also firm up as time goes on, further complicating things (a yolk cooked at 150 degrees for an hour is looser than one cooked at 150 degrees for two hours).

For our purposes, we don’t need to deal with such complexities. So into a rolling boil of water the eggs go. By the time the white is fully set (about seven minutes), the yolk is just starting to come up to temperature.


I also want to ensure that the exterior has as much time to cook without transferring heat to the yolk, because the yolk cooks faster than the white. To do this, simply use cold eggs. The cold interior of the egg is going to prevent that heat transfer from occurring too quickly, giving you more flexibility in creating the gradient from firm white to fudge-like yolk.

After the eggs cook, it’s critical to shock them in ice water to stop all cooking. Again, we’re aiming for a very specific texture, so the faster we can halt any carry-over cooking, the better. It might seem arbitrary, but an egg with a few more minutes of warmth pumped into the yolk can go from glorious runny goodness to a chalky yellow disappointment.


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Step 4

Crack an egg into a small bowl. Leave it whole for a poached egg, or beat it for more of an egg-drop soup effect.

Instant Pot Ramen Egg

This Instant Pot Ramen Egg Recipe will make the perfect topping for your ramen at home!  They cook in just a few minutes and then are soaked in a Japanese style marinade to make the perfect ramen egg!

4.34 from 6 votes

Print Pin RateCourse: Appetizers, Breakfast, Brunch, SnacksCuisine: Japanese

Keyword: Crockpot/Slow Cooker, Easy Recipes, Low Carb, Make Ahead, Quick Recipes, Vegetarian recipes

Prep Time: 10 minutesCook Time: 4 minutes8 hours

Total Time: 8 hours 14 minutes

Servings: 4 eggsCalories: 74kcalAuthor: Meghan McMorrow | Fox and Briar

Can you put a raw egg in instant ramen?

All you have to do is crack a raw egg into your pot of noodles (or you can lightly beat the egg in a separate small bowl and then pour it into the pot of noodles ). As you mix the broth, the egg should start to separate and cook. Delicious!

Important Tips Tricks to Make Ramen Eggs

Tip #1: Cook the marinade

To make the marinade, I highly recommend cooking it for 1 minute after boiling. This ensures the sugar dissolves and the alcohol evaporates completely leaving only the natural umami and sweetness in the sauce.

Tip #2: Add vinegar and salt when boiling eggs

If you don’t have a particular method of cooking boiled eggs, try adding vinegar and salt to the boiling water before you add the eggs.

I’ve tried many different approaches and I was shocked at the 100% success rate with the vinegar & salt method when comes to peeling my eggs. The peels come off perfectly every time.

Have you tried it? Do you use any “trick” to make boiled eggs? Please share your method in the comment below.

Tip #3: Use refrigerated eggs

Using a fine-mesh sieve/strainer, gently lower your eggs straight from the fridge into the (already) boiling water and lower the heat slightly to a simmer.

Tip #4: Cook 7 minutes from the first egg in boiling water

Start setting the timer for 7 minutes from the first egg submerging in boiling water. It takes about 30 seconds or less to submerge all 4 eggs. (In other words, set the timer for 6 minutes and 30 seconds if you start the timer when you finish submerging all the eggs. Little adjustment matters!

I use large American eggs for this recipe and knowing that egg sizes do vary in different parts of the world, you might need to adjust the cooking time slightly.

Tip #5: Shock the eggs in ice water

Shock the boiled eggs in ice water immediately and let them chill for at least 15 minutes. I use the same ice water to dip the boiled eggs a few times when peeling them. Water goes into the gap and helps peel easily.

Tip #6: Marinate the eggs overnight

You could marinade the ramen eggs for just a few hours or overnight which I prefer. That way I can focus on making ramen the next day while the eggs stay marinated in the fridge waiting for their appearance.

I’d stop marinating around after 2 days, or else it gets salty. Also, soft-boiled eggs should be consumed in 3-4 days.



When you’re not in the mood to make a bowl of hot ramen soup from scratch, you can always boil instant noodles and add in a poached egg and some yummy cheese slices to make it a full meal.

It’s such an easy meal to make with minimal prep work required, and you won’t have a ton of dishes to wash up afterward.

If you want to make your ramen healthier, add in some extra vegetables, and it’s sure to fill you up.

Rather go for a vegan ramen recipe but not miss out on flavor? Check out this delicious vegan ramen noodle soup!

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.