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.
- Prep time
- 3 min
- Cook time
- 7 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 – 4 large eggs
- ⅓ cup water
- 2 tablespoons cooking sake
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon regular soy sauce
- ½ tablespoon dark soy sauce
Instructions
- 1
Pressure Cook Eggs: Place steamer rack and add exactly 1 cup of cold water in Instant Pot. Place the eggs at the center of the rack. close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at:1 - 2 eggs: Low Pressure 5 minutes + Quick Release4 eggs: Low Pressure 4 minutes + Quick Release6 eggs: Low Pressure 3 minutes + Quick Release. *Note: These cooking times are for eggs straight out of the fridge.
- 2
Cold Water or Ice Bath: Open the lid and immediately place the eggs in a bowl of cold tap water for 30 seconds. Rinse the eggs under cold running water for 5 seconds. Pour out the water in the bowl and refill it with cold tap water and place the eggs back into the bowl for another 3 minutes.
- 3
Make Ramen Eggs: Carefully crack and remove the eggs shells. Mix all the marinade ingredients in a small bowl. Place all the eggs in the marinade.Lay a paper towel on top of the eggs and soak up some of the marinade (see picture in the article).Place the eggs in the fridge for at least 4 hours (preferably overnight). Serve & enjoy~ :)