Me and my kids love this recipe so much, I sometimes make it twice a week! I prefer my eggs on the more jammier side instead of runny. I also switch up the marinade from time to time depending on how lazy I am and what I have on hand.
These are perfect at the bottom of a thermos (warms up nicely) when packed with fried rice or steamed rice and pork chops or other proteins. I also eat them straight out of the fridge as a perfect protein hit. Sometimes I won’t have a chance to eat them and when I do, I almost forget how delicious they are.
Here is most best recipe and I’ll include variations below:
Ramen Eggs – Marinated Jammy Boiled Eggs
Ingredients
- 8 ea eggs
Marinade
- 1/2 cup soy sauce
- 1 tbsp honey
- 1 clove garlic
- 1/4 cup water
- 1 tbsp sesame oil
- 1 tbsp roasted sesame seeds
- 1/8 cup mirin
Instructions
- Combine all the marinade ingrediants and set aside.
- In a saucepan, bring water to a boil (you want enough water to submerge the eggs fully). Once boiled, use a slotted spoon/ladle to gentle lay the eggs into the boiling water.
- Set a timer for 8 mins (I like it on the jammier side). Ensure the water is completely covering the eggs.
- Optional: you can turn/stir the eggs for a more even cooking but I'm usually multitasking with a 100 other things I don't bother.
- Once the 8 mins has passed, take out the eggs and put them in an ice bath for 10 mins (set a timer). The ice bath makes them easier to peel (separates them from the membrane) and somewhat freezes the yolk)
- Once 10 mins have elapsed (or longer if you got tied up doing something else), use a spoon to gentle crack the eggs all around. I like to do this to all the eggs first before attempting to peel any, I feel letting the water soak through a bit helps with peeling.
- Use a pointed/pointer spoon to geltle peel the eggs and place them in the marinade. Depending on what type of bowl you use, you may need to rotate your eggs so they marinade evenly.
- Let eggs marinade for at least a couple of hours before serving. I generally like to wait an hour so the garlic has a chance to mellow out and the marinade soaks in. Store in the fridge for up to 5 days.
Other ways I enjoy them include:
- Viet Maggi Sauce
- Skip the sesame seeds, mirin or sesame oil
- Using leftover Lo Sui marinade
You can also use only 1/2 the marinade as long as you remember to mix it around/flip the eggs regularly. While they can last up to 5 days in the fridge and I’ve read some people like to re-use the marinade for another time, I prefer making a new batch (hence, why I like to use less marinade and mixing the eggs around more).
Here’s a video I made for my girlfriend for the Viet Maggi Sauce marinade when I’m really tight for time.
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