Ramen Egg (Japanese Soft Boiled Egg)

Japanese soft-boiled egg, or ramen eggs, are a great addition to any meal, whether it be to noodles or even a simple salad. It is delicious, needs only 4 ingredients and takes only 20 minutes active time. Give this recipe a try!

Course Side Dish
Cuisine Japanese
Keyword onsen egg, japanese soft boiled egg, ramen egg
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 105 kcal
Author Bee Leng


  • 6 Eggs Medium Sized


  • 3 tbsp Shoyu (Japanese Soya Sauce)
  • 1 1/2 tbsp Mirin
  • 8 tbsp Water



  1. Add tap water to the pot. Water level should reach 1 inch above the eggs when the eggs are placed in the pot.

  2. In a bowl, add in the soya sauce, mirin and water and and mix well.

  3. Get ready a ziplock plastic bag.
  4. Put the ice into a big bowl and add water to it.

COOKING METHOD (start 4 hours before or the night before)

  1. Bring the water in the pot to a boil. Once it is boiling, lower the heat until the water is just simmering.

  2. Take the eggs from the fridge and gently lower the eggs into the water with a slotted ladle.

  3. Let it simmer for 6 mins, gently swirling the eggs around with a spoon.

  4. After 6 mins, remove the eggs immediately and plunge into the bowl of iced water for about 3 mins.

  5. Once the eggs have cooled down, gently remove the shells from the eggs.

  6. Put the eggs into the bowl of soya sauce mixture and mix well.
  7. Then transfer the eggs together with the sauce into the ziplock bag.

  8. Leave the bag in the fridge for 3-4 hours or overnight for the eggs to continue marinating before serving.

Top Tips


  1. Use eggs about a week old. If the egg is very fresh, it is difficult to remove the shell.
  2. Runny egg yokes depend on the size of the eggs. So you have to make a few attempts to make it right.