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

FAQs

How to cook egg in ramen easily? ›

Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds. Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.

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.

What Are Ramen Eggs? Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama. “Aji means taste, and tama means ball (or egg), so the literal translation is taste-ball,” Yamash*ta says.

You most certainly can add a fresh egg to your ramen; it's delicious. But don't do it over heat while the broth is at a boil unless you beat it first. If you want the egg whole, crack it in as soon as the boiling stops, and gently baste it with spoonfuls of hot broth.

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!

Ramen Eggs (Ajitsuke Tamago) are soft boiled eggs with a sweet, salty, and rich umami flavor. The yolk is perfectly soft and the flavors of the egg are SO delicious when topping your ramen, or any other way you want to eat them!

A ramen egg is a soft-boiled egg marinated in a salty-sweet mixture of soy sauce and mirin. Soaking the eggs overnight infuses them with complex umami flavor. Ramen eggs are typically served atop bowls of ramen, a dish of thin, yellow noodles cooked in a hot broth, or enjoyed as a snack or side dish.

These Denver Omelet Style Breakfast Ramen Noodles are full of ramen noodles, scrambled eggs, ham, peppers, and onions and are so easy and delicious, you'll definitely be coming back for more!

Egg yolk: This helps make this broth and ramen super creamy! Don't worry about it being raw, it does cook through as the hot broth hits the seasoning mixture. Kewpie mayo: I love to use Japanese mayo here! But, you can use regular mayo, too.

Don't let it sit too long, or it will get cold and mushy. But five minutes or so should do the trick.

Is ramen with egg healthy? ›

Pile on protein: Since ramen noodles are low in protein, topping them with eggs, chicken, fish or tofu will provide a source of protein that will keep you fuller longer. Choose low-sodium versions: Instant ramen noodles are available in low-sodium options, which can cut the salt content of the dish drastically.

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.

Hard boiled eggs should be cooked for about 10-12 minutes. This timing avoids a powdery, dry yolk that comes from overcooking while keeping it solid enough for applications like devilled eggs or egg salad.

Bring a saucepan (large enough to hold the eggs in a single layer) of water to a boil over medium-high heat. Using a slotted spoon, gently lower the cold eggs into the water one at a time. Cook for exactly 6½ minutes, adjusting the heat as necessary to maintain a gentle boil.