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A delicate egg white, a creamy, semi-liquid yolk, and a sweet-salty flavor that perfectly complements the aromatic broth. A pickled egg for ramen can transform an ordinary bowl of soup into a true feast. If you're making ramen at home and want a taste straight from a Japanese restaurant, be sure to try this simple recipe. All you need are a few ingredients and a little patience!
4 eggs
2 tablespoons House of Asia rice vinegar
100 ml House of Asia light soy sauce
50 ml House of Asia Mirin Sauce
3 tablespoons House of Asia rice vinegar
1 teaspoon House of Asia garlic, ginger and chili paste
100 ml of water
2 tablespoons of sugar
Place the eggs in boiling water with rice vinegar. Cook for 6,5 minutes, counting the time from the time the water returns to a boil. Then transfer the hard-boiled eggs to ice-cold water, let them cool, and peel them.
Place all the brine ingredients in a saucepan. Heat until the sugar dissolves. Remove from heat and let cool.
Place the eggs in a jar or sealable container and pour the cooled, but still warm, marinade over them. Let them cool and then refrigerate for at least 24 hours.
Just cut an egg in half to see what makes it such a unique addition to ramen. Beneath the delicate, slightly springy white lies a creamy, semi-liquid yolk, which blends perfectly with the hot broth. It softens its intense flavor and makes it ramen soup gains even more depth. Achieving this consistency requires precise cooking time, 6,5 minutes, and rapid cooling of the eggs in ice water.
A well-prepared ramen egg delights not only with its texture but also with its flavor, which comes from its aromatic marinade. Soy sauce gives it a distinct and deep umami flavor, mirin adds a pleasant sweetness, and rice vinegar subtly balances the overall flavor. Notes of ginger, garlic, and chili peppers also add a touch of zest. The longer the eggs sit in the marinade, the more intensely the egg whites absorb its aromas.
Although pickled eggs are most often served in a bowl of hot shoulder, their culinary possibilities are much broader. They pair beautifully with rice and vegetables, adding character to simple dishes. You can also serve them with Asian-style noodles or cut them in half and arrange them on a fresh salad. It's one of those side dishes worth having on hand when you want to spice up your everyday meal in a matter of moments.
Boil the ramen egg for 6,5 minutes, counting from the time the water returns to a boil. This will allow the egg white to set while the yolk remains deliciously creamy and semi-liquid.
The pickled egg has a distinct, sweet-salty flavor with a hint of umami and a delicate spiciness. The aromatic brine gives the egg white depth, while the creamy yolk pleasantly balances the intense spices.
The eggs should marinate in the refrigerator for at least 24 hours to allow the flavor to fully develop. It's best to prepare them the day before you start cooking the ramen.
Mirin can be replaced with a small amount of sweetened white wine, and rice vinegar with a mild apple cider vinegar. However, keep in mind that these substitutes will slightly alter the flavor of the marinade, so it's worth adjusting the sugar amount and acidity to your own taste.
Yes, pickled eggs for ramen are suitable for vegetarians. Just make sure the other ingredients, especially the broth, are also vegetarian.
Store the cooked eggs in a tightly sealed container in the refrigerator for up to 48 hours. It's best to prepare them in small portions and remove them just before serving.
Pasta 
Japanese 
up to 15 minutes 
Chicken 
Vegetables 
