How long do you boil a ramen egg?

Boil it for 6 to 7 minutes for a jammy yolk. Go up to 8 minutes for a firmer yolk, then cool it in ice water right away.

Can I put a raw egg in ramen?

Yes, as long as it cooks in hot broth. Crack it into the simmering broth and poach it until the white is fully set, or stir a beaten egg into the boiling broth.

Why did my egg turn into scrambled bits?

The broth was boiling hard or you stirred after cracking the egg in. Lower the heat to a gentle simmer and leave the egg alone, or use the egg drop method on purpose.

What is the difference between a ramen egg and a boiled egg?

A plain boiled egg is just cooked. A ramen egg is soft-boiled, then marinated in soy sauce and mirin, so the white is savory and brown on the outside.

Can I make ramen eggs ahead?

Yes. Marinate them the day before and keep them in the fridge. Slice and add them to hot ramen just before eating.

Ramen Egg: How to Add an Egg to Ramen (4 Easy Ways)

Description

A soft, layered Japanese rolled omelette seasoned with dashi, mirin and soy sauce, made in a regular frying pan.

Ingredients

Scale

3 large eggs
2 tbsp dashi stock (optional)
1 tbsp mirin
1 tsp sugar
1 tsp soy sauce, plus more for serving
Neutral oil, for the pan
Finely grated daikon, for serving (optional)

Instructions

Whisk the dashi, mirin, sugar and soy sauce until the sugar dissolves. Add the eggs and whisk until smooth, without creating a lot of foam.
Heat a nonstick pan over medium heat. Wipe a thin layer of oil over the pan with a folded paper towel.
Drip a little egg into the pan to test the heat. It should sizzle right away. If it browns fast, lower the heat.
Pour in about one third of the egg and tilt the pan to cover the bottom. Pop any large bubbles with chopsticks.
When the egg is nearly set but still slightly moist on top, roll it from the far end toward you into a tight log.
Push the roll to the far end, oil the empty part of the pan, pour in another third of the egg and lift the roll so the raw egg flows underneath. Roll the log back toward you.
Use the last of the egg the same way, then roll one final time.
Move the tamagoyaki to a bamboo mat or a clean kitchen towel, roll it up and press gently for a few seconds. Let it cool for a few minutes, then slice into 6 pieces.

Notes

A regular 8-inch nonstick frying pan works too. Fold the sides of each round layer toward the center before rolling. For tamago nigiri, let it cool completely and press a slice onto a small bar of sushi rice. Keeps up to 3 days in an airtight container in the fridge.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Pan-fried
Cuisine: Japanese

Keywords: tamagoyaki recipe, Japanese rolled omelette, tamago sushi