This delicious ramen egg recipe is so easy and unique. We use plum wine instead of the more traditional mirin in this recipe. The plum wine pairs so well with the saltiness of the soy sauce.
So, we wanted to make ramen eggs one day, however, we quickly realized that we did not have any mirin on hand. We did have some plum wine in our fridge though, so that’s when the light bulbs went off in our heads. That’s when we decided that we had to try making ramen eggs with plum wine instead of using the more traditional mirin. And we are so glad we did because we were so happy with the results!
Key features and tips
Plum wine is naturally pretty sweet. This is one of the reasons why we thought it would be great as part of the ramen eggs marinade. The sweetness of the plum wine helps to balance out the saltiness of the soy sauce and seasoning sauce. It is seriously so good! Plus, after you use a bit of plum wine for the marinade, you can enjoy drinking the rest of the plum wine with your meal! I’d say that is a win-win!
Ingredients needed to make this ramen egg recipe
- Soy sauce
- Plum wine
- Seasoning sauce
- Water
- Eggs
Where to find plum wine
You can find plum wine at your local Asian or Korean grocery store/market. You have to be 21 years or older (in the U.S.) to purchase the plum wine. You can also find plum wine at most local ABC stores, or wine/spirits stores.
Tools recommended for this recipe
- Medium-sized saucepan
- Ziploc bags
- Strainer ladle or large slotted spoon
- Glass bowls
How to make our plum wine ramen eggs
Step 1: Make the marinade
In a resealable plastic bag, combine soy sauce, plum wine, seasoning sauce, and water. Note: If you plan to eat/use these ramen eggs in just a few hours of marinating, use 0-1 Tbsp water. Otherwise, start with 2 Tbsp water and taste before adding more water. Adjust the saltiness with water to your taste preference and depending on how long you plan to marinate it. We use a bag to easily cover the eggs as much as possible with the marinade.
Step 2: Start boiling the eggs
Let’s boil the eggs. Bring water to a boil in a medium saucepan. There needs to be enough water to fully cover the eggs (there should be 1 inch above eggs).
When the water comes to a boil, carefully and slowly lower the eggs into the boiling water with a large spoon or strainer ladle. Doing this slowly helps to prevent the eggs from cracking.
Step 3: Reduce the heat
After the eggs are submerged in the boiling water, immediately reduce the heat to maintain a very gentle boil and cook the eggs for 7 minutes. (Note: If you want a more runny egg yolk – 6 to 6 ½ minutes. If you prefer a custard-like egg yolk but not runny – 8 to 9 minutes.) You just want the water to be simmering, but not so hot that the eggs bounce around due to a rapid boil.
Step 4: Submerge eggs in an ice bath
Once the 7 minutes is up, immediately submerge the eggs in an ice bath. This stops the eggs from cooking immediately. Let the eggs cool for about 3 minutes.
Step 5: Gently peel the eggs
Now it’s time to gently peel the eggs. Take care to peel them gently since they are not hard-boiled eggs and are not completely hardened.
Step 6: Put the eggs in the marinade
Put the eggs in the plastic bag with the marinade and seal it up tightly. The eggs should be submerged in the marinade. Marinate the eggs overnight or up to 3-4 days in the refrigerator.
Step 7: Serve and enjoy!
When you’re ready to serve, take out the eggs from the marinade bag and cut each egg in half. Enjoy!
What to eat with these ramen eggs
These are delicious on top of ramen (of course) like on top of our Upgraded Instant Ramen Recipe Hack recipe! You could add these on top of any noodle dish really, such as on top of our Korean Cold Noodles in a Spicy Kimchi Sauce, Korean Cold Noodles with Spicy Sweet and Sour Gochujang Sauce, or our Best Korean Warm Noodle Soup. You could also serve these jammy eggs on top of freshly steamed rice with a drizzle of sesame oil on top and a sprinkle of roasted sesame seeds. These ramen eggs are also a delicious snack just by themselves! Yummy!
More recipes to try
- Upgraded Instant Ramen Recipe Hack
- Easy Chorizo Egg Rolls
- Whole30 Straw Mushrooms and Beef Stir-fry
- Air Fryer Wings with Spicy Gochujang Sauce
- Easy Asian-style Stir-fried Rice Noodles
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Plum Wine Ramen Eggs
This delicious ramen egg recipe is so easy and unique. We use plum wine instead of the more traditional mirin in this recipe. The plum wine pairs so well with the saltiness of the soy sauce.
Ingredients
- ¼ cup soy sauce
- ¼ cup plum wine
- 1 tsp seasoning sauce
- 2 - 5 Tbsp Water
- 4 eggs
Instructions
- In a resealable plastic bag, combine soy sauce, plum wine, seasoning sauce, and water. Note: If you plan to eat/use these ramen eggs in just a few hours of marinating, use 0-1 Tbsp water. Otherwise, start with 2 Tbsp water and taste before adding more water. Adjust the saltiness with water to your taste preference and depending on how long you plan to marinate it.
- Let’s boil the eggs. Bring water to a boil in a medium saucepan. There needs to be enough water to fully cover the eggs (there should be 1 inch above eggs).
- When the water comes to a boil, carefully and slowly lower the eggs into the boiling water with a large spoon, ladle, or mesh strainer. Doing this slowly helps to prevent the eggs from cracking.
- After the eggs are submerged in the boiling water, immediately reduce the heat to maintain a very gentle boil and cook the eggs for 7 minutes. (Note: If you want a more runny egg yolk - 6 to 6 ½ minutes. If you prefer a custard-like egg yolk but not runny - 8 to 9 minutes.) You just want the water to be simmering, but not so hot that the eggs bounce around due to a rapid boil.
- Once the 7 minutes is up, immediately submerge the eggs in an ice bath. This stops the eggs from cooking immediately. Let the eggs cool for about 3 minutes.
- Now it’s time to gently peel the eggs. Take care to peel them gently since they are not hard-boiled eggs and are not completely hardened.
- Put the eggs in the resealable plastic bag with the marinade and seal it up tightly. The eggs should be submerged in the marinade. Marinate the eggs overnight or up to 3-4 days in the refrigerator.
- When you’re ready to serve, take out the eggs from the marinade bag and cut each egg in half. These are delicious on top of ramen or you can also enjoy them as a snack right out of the bag. Enjoy!
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