Marinated Egg – Ramen Making Chapter 2

There’re already so many thorough articles about how to make perfect boiled eggs. For me, I’m using my own method to cook my favorite egg with set white and runny yolk. They are easy to peel too. You could use these boiled eggs to make marinated eggs for topping of ramen. They are also very delicious to eat alone. Another fancy way to serve them is top caviar on the halved egg.

Step 1. Decide how long to boil according to egg’s size.
The eggs I’m usually using are pretty small, almost the same size of tablespoon. The boiling time is 4 minutes. For bigger egg, boiling time should adjust to 5 minutes.



Step 2. Put eggs into a small pot, add water till slightly cover the eggs. Be careful about pot size, since bigger pot will increase boiling time, thus affect the result.



Step 3. Heat the pot on low heat till bring the water to boil, turn the heat to lowest immediately, set timer to boil 4 minutes.



Step 4. When the eggs are cooked by set time, remove pot from heat immediately. Pour boiled water away and refill pot with tap water to chill eggs down for a few seconds. Repeat for 2 to 3 times, till eggs are warm, then peel immediately. The eggs will look like below, with firm white but runny yolk.


Final Step Use boiled eggs to make marinated eggs.



Marinated Egg - Ramen Making Chapter 2

Print Pin
Course: Side Dish
Cuisine: Japanese
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Author: Omnivore's Cookbook


  • 1 cup water
  • 1 slice ginger size of a dollar coin
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 Boiled eggs peeled


  • Add water, ginger, soy sauce, vinegar and salt to a small pot, heat on medium heat till bring a boil. Turn to low heat and boil for 8 minutes. Remove pot from stove to chill down.
  • After the mix liquid in the pot is cool enough, add eggs and the liquid in a small container. Let the liquid to cover the eggs. Marinate in the fridge overnight. The eggs could be stored in the fridge for 2 days.


Other chapters of ramen raking series

Chapter 1 … Chashu (braise pork belly)
Chapter 3 … Pork Stork
Chapter 4 … Tonkotsu Ramen


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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

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2 thoughts on “Marinated Egg – Ramen Making Chapter 2

  1. Pingback: Chashu (Braised Pork Belly) | Omnivore's Cookbook | Omnivore's Cookbook

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