Ramen eggs can be found floating atop your favorite noodle bowl. A discolored exterior may cause some minor concern at first, but once you know the secret, you’ll never go back. You may find yourself eating more eggs than ever before, so plan your shopping accordingly.

By Chris Logue, GreenStar Food Educator

Prep Time: 20 minutes

Servings: 4 eggs


4 eggs, whole, raw, and in the shell

1 ½ Tbsp mirin

3   Tbsp tamari, wheat-free 

3   Tbsp sugar

1 ½ Tbsp miso paste, white

½  Tbsp honey

1 garlic clove, crushed and roughly chopped


To soft boil the eggs:

Bring a small saucepan of water to a rolling boil. While this heats, remove the eggs from the refrigerator and place them into a small mixing bowl.  Cover them with the hottest water you can get from the tap. Set aside. Once the water is rolling, take a slotted spoon and lower the eggs one at a time into the boiling water. Be careful! Steam is hotter than boiling water and will scorch yourself if you’re not careful. Once all the eggs are in, set a timer for 7 minutes. Prepare an ice bath in the small mixing bowl.

In a small saute pan, combine the rest of the ingredients and give it a quick whisk to incorporate them all together. Bring almost to a boil, but not quite, and then chill.

When the eggs are done cooking, place them into the ice bath and allow them to fully chill before peeling. To peel, gently crack the shell against the edge of the bowl and submerge back into the water. Peel from the wide end to the top while under water.

Combine the peeled whole eggs with the chilled marinade and store overnight in the refrigerator.  Make sure that the eggs are all under the level of the marinade. If this is not working well, another option is to place everything into a plastic bag, remove as much air as possible, and then roll up into a tube. You are looking for full coverage.

To serve, split in half with a sharp knife and place into soup or mouth.

Hard-boiled eggs:

Using the same technique above, cook the eggs for 11 minutes to get a fully set yolk. If you’re looking for a small dot of not-fully-cooked yolk, change the cook time to 9 minutes.

If you are wanting to make sure that your eggs are cooked perfectly to your liking, go ahead and cook one more than you need and split it open right away when the timer goes off.  It will be hot, but you will get instant quality assurance. And then you can salt it and eat it —not a bad deal, really.