How to make jammy ramen eggs

Cook for a jammy center

Bring enough water to a gentle boil to cover the eggs. Lower cold eggs in with a spoon and start the timer immediately. For a large egg from the refrigerator, begin with the medium setting in the online egg timer; make small adjustments on your next batch if you prefer a firmer or softer center.

Keep the water at a steady boil, not a violent one. This helps limit shell cracks and makes the timing more repeatable.

Chill before peeling

When the timer ends, transfer the eggs to ice water for at least five minutes. The ice bath stops residual cooking, protects the jammy yolk and makes the eggs easier to handle. Crack and peel gently under cool running water if needed.

Make a simple marinade

For four peeled eggs, combine equal parts soy sauce and water, then add a small splash of rice vinegar and a little sugar if you like. Keep the eggs submerged in a covered container in the refrigerator. Turn them once or twice so the color develops evenly.

Marinate for four to twelve hours. A shorter time gives a mild savory flavor; a longer time produces a darker exterior and stronger seasoning. The marinade seasons the outside first, so do not expect it to turn the yolk salty.

Serve and store safely

Halve the eggs over hot ramen, grain bowls or toast just before serving. Keep prepared ramen eggs refrigerated and use them promptly. Do not leave cooked eggs or marinade at room temperature for extended periods, and discard anything with an unusual odor or uncertain storage history.