I am high-key obsessed with the jammy eggs that come in ramen. So much so, that I started making them on the regular and not even putting them in ramen. I’m just snacking on them. The simple marinade penetrates the white of the egg and infuses the whole egg with umami flavor.

Thanks to Uncle Roger for the tip on how to keep the floating egg parts submerged! You know when your eggs are properly marinated when they are brown all over and when you cut them open you can see the marinade has gotten inside the eggs.

I’m a bit like a kitchen witch when it comes to marinated eggs. Below is an approximate recipe I use, but it’s really “a little bit of this and a little bit of that” kind of a process. If you don’t have all of the ingredients below, that’s ok! Some soy sauce, water, vinegar and sugar would probably also do the trick.

Marinated Jammy Eggs for ramen or for snacking

Makes 4-6 eggs

Ingredients:

• 4-6 eggs
• 1/4 cup soy sauce
• 1/4 cup chicken stock
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sambal oelek (optional)
• 1 tablespoon sake
• 1 tablespoon mirin
• 1/2 teaspoon MSG
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1 green onion, chopped
• 1-inch piece of fresh ginger, minced
• 2 teaspoons miso paste

Directions:

Bring a medium pot of water to a boil. Gently lower in the eggs so they don’t crack and turn down the heat slightly so it’s not an aggressive boil. Boil for 6 minutes 30 seconds. This is my magic number to achieve not too runny and not too cooked eggs. If you like yours cooked more, boil them longer.

Drain and place eggs in an ice bath till cool. In the meantime, combine all the marinade ingredients in a mason jar and whisk well so the miso paste breaks up.

Peel the eggs and gently place them in the jar. Take a paper towel and place it on top of the eggs so it becomes saturated with the marinade. This will ensure that any parts of the egg that are floating will get marinated.

Place in the fridge overnight. Enjoy your eggs the next day or the day after. The longer they marinate, the more flavorful they get. I don’t usually let them sit longer than three or four days (but they also don’t last that long).