This is not your traditional ramen egg recipe. These ramen eggs are soft boiled and the marinated in a black tea and ginger marinade. Eat them as a snack or add them to a big bowl of delicious ramen.
Ramen Eggs for Everyone!
We are big fans of ramen eggs, hard boiled eggs, baked eggs, scrambled eggs, and any other egg you can think of. EGGS. These ramen eggs are our new absolute favorite. You can eat them as a snack or serve them with ramen. The sky is the limit.
These are not your traditional ramen eggs. Traditional ramen eggs are soft boiled, cooled in an ice bath, and then marinated in soy sauce, mirin, and water.
These ramen eggs are soft-boiled just like traditional ramen eggs and also put into an ice bath, but they are marinated differently. They’re actually quite similar to Chinese Tea Eggs (Check out this recipe by The Woks of Life).
How to Make these Quick Ramen Eggs
There are only a few steps you need to take before you are enjoying soft boiled ramen eggs. Let’s hop to it.
- Make the marinade.
- Soft boil the eggs.
- Let the eggs sit in a ice bath.
- Peel the eggs + let them soak in the marinade.
Preparing the marinade is the first thing you do because you want your marinade to cool before you place your soft boiled eggs into the marinade.
Honestly, this marinade is SO EASY to make!
- All you have to do is bring 4 cup of water to a boil and add the soy sauce, ginger, lemongrass, and fish sauce to the saucepan and whisk them together.
- Add the black tea and ginger tea bags and let them steep in the water until the mixture is cool.
Yes! You can add any other ingredients that you would like to the egg marinade. If you like this spicier, add more chili sauce or sriracha. Otherwise, feel free to get create with your flavors.
Be sure you let the marinade cool completely before you add the soft boiled eggs. WHY? If the marinade is still warm it will continue to cook your eggs.
Prepare the Soft Boiled Eggs
The thing about ramen eggs is that they are always soft boiled. Obviously there is no judgement if you like them cooked longer, but traditionally they are soft boiled. The egg white is cooked but the yolk isn’t cooked at all. It’s delicious, rich, and the absolute best.
Before even boiling the water for the ramen eggs prepare an ice bath by adding ice to a large bowl and then covering the ice with water.
For ramen eggs you bring a pot of water to a boil and carefully add the eggs into the pot. Set your timer for 5 minutes.
When the 5 minutes is up immediately remove the eggs from the ice bath with a slotted spoon and place them in the ice bath for at least 5 minutes.
Peel and Marinate the Eggs
After the eggs have been in the ice bath for at least 5 minutes (feel free to leave them in longer) remove the eggs from the ice bath and carefully peel them and place them into the cooled marinade to soak.
If you are making quick ramen eggs soak your eggs for at least 30 minutes.
However, you can place your eggs and marinade in the fridge overnight for extra flavorful ramen eggs!
Tips + Tricks for Ramen Eggs
Traditionally, soft boiled ramen eggs go into ramen soup.
After your ramen eggs have been in an ice bath carefully crack a section of the soft boil egg and begin to peel the egg.
If pieces of the shell are stuck to the egg membrane, slip your finger under the membrane the membrane (along with the shell) should slide off easily.
If the membrane is intact, carefully use your fingers to pull off large chunks of shell from the egg. It’s ok if they aren’t perfectly peeled!
The obvious serving option for ramen eggs is to serve them on top of ramen soup!
However, you can also serve ramen eggs other ways. How fun!
- Have your ramen eggs as a snack or for breakfast just like you would a hard boiled egg.
- Add your ramen eggs to any of your favorite salads. These ramen eggs are delicious with our simple Asian salad!
Ramen eggs can last for up to 5 days in the refrigerator is they are stored in an air tight container.
- 6 large eggs
- 6 cups water
- 2 tablespoons soy sauce (or tamari, for gluten free option)
- 2 teaspoons fresh grated ginger
- 2 teaspoons fresh grated lemongrass
- 2 teaspoons garlic chili sauce
- 1 teaspoon fish sauce
- 2 black tea bags
- 2 ginger tea bags
- Bring 4 cups of water to a boil in a medium saucepan and then remove from heat.
- Add the soy sauce, ginger, lemongrass, and fish sauce to the saucepan and whisk them together.
- Then, add tea bags to the saucepan and let the tea bags steep. Set aside and let it cool completely.
- In a separate saucepan bring 5 cups of water to a boil and carefully add 6 eggs.
- While the eggs are boiling prepare an ice bath by adding ice to a large bowl and covering the ice with water.
- Allow the eggs boil for 5 minutes and then place eggs in an ice bath for 5 minutes.
- Carefully remove the egg shells from all of the eggs and place them in the black tea mixture.
- Let the eggs sit in the tea mixture for at least 30 minutes or overnight in the refrigerator.*
- the longer you soak your eggs the more flavorful they will be.
- Recipe inspired by The Woks of Life Chinese Tea Eggs.
Serving Size: 1/6
Author: Category: EggsMethod: Stove TopCuisine: Asian
Keywords: ramen eggs