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+ servings

Easy Ramen Eggs

Sweet and Savory Ramen Eggs with runny and jammy yolks and firm whites!
Prep Time15 mins
Cook Time30 mins
Marinating Time4 hrs
Total Time4 hrs 45 mins
Servings: 6
Calories: 92kcal

Equipment

  • 1 stockpot - 2 quarts or larger
  • 1 spoon
  • 1 prep bowl - 5 quarts or larger
  • 1 container - 1 quart (large bowl also works)
  • 1 kitchen timer (optional)

Ingredients

Instructions

  • Add 3 cups of water to the stockpot. Bring the water to a rolling boil. Using a spoon, add one egg at a time into the boiling water.
  • Boil the eggs over a rolling boil for about 6 minutes 30 seconds for a jammy/runny egg yolk with firm whites. Suggest setting a timer.
  • In the prep bowl fill with cold tap water. When the timer rings, immerse the eggs directly in cold tap water. Wait 30 seconds, pour out the water and refill with cold tap water.
  • Wait another 30 seconds and proceed to peel the eggs.
  • In the container, immerse the eggs in the Chinese Master Stock for 2 hours. Flip the eggs, and soak for another 2 hours.
  • Cut each egg in half. Serve and Enjoy!

Notes

Large egg = 78 calories
About 1 tbsp Chinese Master Stock per egg (likely less) = 14 calories
Total: 92 calories

Nutrition

Serving: 1egg | Calories: 92kcal