Ramen Egg (The Easiest Recipe!) - Rasa Malaysia (2024)

FAQs

How to cook egg in ramen easy? ›

If you prefer scrambled eggs, simply transfer your cooked Ramen, seasoning, and a bit of oil to a pan. Cook the noodles for a few minutes and pour in a beaten egg. Cook for 2-4 minutes, stirring frequently, and enjoy!

Using a spider or slotted spoon, carefully lower eggs into water. Reduce heat to maintain a bare simmer (about 190°F/88°C). Cook for exactly 6 minutes for a liquid egg yolk and 7 minutes for jammy egg yolk. Drain hot water and carefully peel eggs under cold running water.

When the Ajitama are done, remove them from the marinade and keep them in a sealed container until you are ready to use them. They should last for at least 3 days in the fridge. You can also reuse the marinade up to 3 times before it gets too diluted, so you may want to hang onto that.

Carefully and gently lower one egg at a time into the boiling water with a mesh strainer/skimmer or a ladle. When you add the first egg, set a 7-minute timer. You can cook them 6 to 6½ minutes for a runny egg yolk and 8 to 9 minutes for a custard-like egg yolk.

Try a vegan version of the infamous TikTok ramen for a quick, easy, and satisfying recipe. Skip the broth, and instead mix ramen noodles with a sweet and spicy soy sauce, Just Egg, and Everything Bagel Seasoning. Top it all off with fresh Chinese chives for the perfect lunch or dinner!

Classic Seasoned Eggs.

The first and easiest way to season your soft-boiled ramen eggs is to peel them and once they have fully cooled and Then submerge them in a mixture of soy sauce and mirin. The mixture of soy sauce and mirin gives the eggs a sweet and salty flavor that's highly addictive.

You just cook your ramen like normally, then just beat up an egg, add it to your noodles with some garlic powder, the seasoning packet that came with your noodles, and a stick of butter. Give it a little stir for a minute. Little confession. I have actually never had an egg in my noodles before.

In a medium bowl, combine the noodles and the seasoning packet with 2 cups of water and microwave on high power until the noodles are cooked, 4 minutes. Stir the noodles and crack the egg on top. Microwave on high power until the egg white is just cooked through but the yolk is still runny in the center, 1 minute.

Start with room temperature eggs. This way the cook time is always consistent. If you use refrigerated eggs, you will need to add another minute or so to the cook time. Cook for exactly 6 minutes and 15 – 30 seconds, and immediately cool down the eggs in an ice bath.

Ramen eggs, or ajitama, are Japanese soft boiled eggs soaked in a sweetened soy marinade. They're sweet and savory with umami-packed soft, jammy yolks! Great for ramen and also as a side. For a similar addictive Korean soy marinated eggs, try mayak eggs.

How long do ramen eggs last? ›

Some common flavourings that can be added to the steeping liquid are: dried shiitake mushrooms, dried sardines or anchovies, bonito flakes, kombu, and even onion and garlic. Ramen eggs will keep for around 4 days refrigerated in their liquid or out of it. The eggs will likely be fully cured after 2 days.

You can add them to a salad or eat them with rice. I have a recipe for Instant Pot Chicken Congee (Chicken Jook) and love to top my rice porridge with a ramen egg (or a fried egg) and some cooked vegetables to make it a complete meal.

Place eggs in ice water and let eggs cool down before peeling. I like to peel them under cold running water. 5. Place peeled eggs into soy mixture (you want to make sure the eggs are fully submerged in the sauce, so placing a plate on top works) and store in the fridge for at least 2 hours.

It's not recommended to freeze soy sauce eggs because the texture of the eggs will be tough when thawed, but you can freeze leftover marinade to use in dressings, stir fries, and more for up to 3 months. Transfer the stock to an airtight container or freezer bag, leaving room for the liquid to expand, and freeze.

Bring water to a gentle simmer in a medium pot. Gently lower eggs into water with a slotted spoon or strainer (do not drop eggs into water, as they might crack). Cook for exactly 6 minutes, then remove eggs with slotted spoon and serve.

Stir in ramen seasoning packet. Reserve remaining seasoning packet for another use. Crack egg into center of noodle mixture in saucepan; cover egg with some of the noodles and cook over low heat 3 minutes or until egg white is set and yolk begins to thicken.

A really soft poached egg should take around 2 minutes and a soft-to-firm one will need 4 minutes (it depends on the size of the egg and whether you're using it straight from the fridge). To check if it's done, carefully remove your egg from the pan with a slotted spoon and give it a gentle prod with a teaspoon.