Ramen Eggs are my absolute top comfort food. You can be sure that in our house, these don’t last long.
Over the years we have worked to perfect making them as close to restaurant quality as we can. And then we got the Instant Pot.
I thought, “oh people say making eggs is easier in an Instant Pot. Well, let’s try it.”
OMG.
Not only are Ramen Eggs easier. But the peel PERFECTLY. Which is important for a Ramen Egg. If you jack up the egg whites, they can ooze the soft boiled yolk.
Homemade Ramen Recipe for Stove Top & Instant Pot
I mean look at these delicious pieces of perfection. Talk about soothing. Add them to a warm soy sauce soup and mind blowing.
Instant Pot Recipe!
(If you don’t have an Instant Pot Scroll down!)
- 2 minutes in IP on Steam Setting
- 1.5 cup of water (1 cup for 6 qt Instant Pot)
- 5-6 Eggs on a trivet
- 3 minute natural release
- Quick Release
- IMMEDIATE 5 minute ice bath
- Peel Eggs and Rinse (I do it under running water and put the shells down the disposal)
- Move to their soak
Ramen Egg Soak Parts:
- 3/4 cup rice vinegar
- 1/2 cup soy sauce
If you need more in you bowl just keep doubling the portions. I reuse this mixture several times.
Place paper towel on top. Marinate for 8-24 hours in the refrigerator.
Cover the bowl with plastic cling wrap if you don’t want your fridge to smell like soy sauce every time you open the door.
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Ramen Eggs on the Stove Top
- Fill a medium size pot with water
- Add 1 tbs of vinegar to water (helps with peeling)
- Bring the water to a boil
- Use tongs to add 5-6 eggs into boiling water
- Set timer for 6.5 minutes
- IMMEDIATELY add eggs into an ice bath for 5-10 minutes
- Peel under cold running water
- Add to soak
- See above 🙂
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Homemade Ramen Noodle Recipe
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More Dinner Ideas! |
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