This Instant Pot Ramen Egg Recipe will make the perfect topping for your ramen at home! They cook in just two minutes and then are soaked in a Japanese style marinade to make the perfect ramen egg!
Hello ramen lovers! I know you guys love ramen because my Easy Chicken Ramen recipe is currently the most popular recipe on this site! It’s so popular that I decided to make an Instant Pot version, which I shared last week. Today I am showing you how to make the perfect ramen egg – in the Instant Pot! Mind blown. It is seriously easy to make boiled eggs in the instant pot. You just place them on top of the steamer rack, add some water to the bottom of the pot and set the time to your desired doneness.
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The Perfect Soft-Boiled Ramen Egg Takes Two Minutes in the Instant Pot
Personally I like my ramen egg to be soft boiled – the runny yolk is the best! Plus it gives you a little room for error if you reheat it later without overcooking the yolk. To make the perfect soft boiled eggs in the instant pot, I set mine to just two minutes at high pressure. The eggs came out exactly how I like them!
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Of course, you may want yours slightly more done (or less???) – so feel free to tweak the time to your own preference. Be sure to use the quick release for pressure as soon as they are done and dunk them in an ice bath right away to keep them from overcooking. After cooling and peeling, they go into the easy marinade for a good soak. It’s best to soak them overnight, but if you only have a few hours that is ok too. Then enjoy them on their own or as a topping for your Easy Chicken Ramen!
Prep 10 mins
Cook 2 mins
Inactive 8 hours
Total 8 hours, 12 mins
Yield 4 eggs
¼ cup low sodium soy sauce
¼ cup rice vinegar
¾ cup water
- Whisk together the ¼ cup of soy sauce, ¼ cup of rice vinegar and ¾ cup water, set aside.
- Prepare an ice bath by filling a bowl with ice and water.
- Add one cup of water to your instant pot/electric pressure cooker. Put the steamer rack in the bottom of the pot, and place the eggs on top of the rack. Set to manual, high pressure for two minutes. Be sure your vent is set to sealing. After cooking, use the quick pressure release right away. If you allow them to sit in the heat they will continue to cook and will be over done. Place in the ice bath for 3-5 minutes. Remove from ice bath and gently peel (egg will be soft). To peel gently tap the bottom of the egg to get it started. Sometimes peeling under water makes it easier. However, the freshness of the egg will make a difference in how easy or difficult it is to peel them.
- Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don't leave in the broth very long before serving or the egg will overcook).
This is the perfect topping for my Easy Chicken Ramen (instant pot chicken ramen recipe HERE)
THIS is the instant pot I use (affiliate link)
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make!