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-This Instant Pot Ramen Egg Recipe will make the perfect topping for your ramen at home!  They cook in just a few minutes and then are soaked in a Japanese style marinade to make the perfect ramen egg!
This Instant Pot Ramen Egg Recipe will make the perfect topping for your ramen at home! | Soft boiled Egg for ramen | Instant pot boiled egg | ramen egg recipe | Instant pot ramen egg | how to make a ramen egg | Japanese Marinated Egg | Easy soft cooked ramen egg

This post was originally published on January 17th, 2018.  The recipe was updated on May 8th, 2020. 

Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission at no extra cost to you. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!

This Instant Pot Ramen Egg Recipe will make the perfect topping for your ramen at home! | Soft boiled Egg for ramen | Instant pot boiled egg | ramen egg recipe | Instant pot ramen egg | how to make a ramen egg | Japanese Marinated Egg | Easy soft cooked ramen egg

How to Make a Ramen Egg (in the Instant Pot)

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 cold water to the bottom of the pot and set the time to your desired doneness.
This Instant Pot Ramen Egg Recipe will make the perfect topping for your ramen at home! | Soft boiled Egg for ramen | Instant pot boiled egg | ramen egg recipe | Instant pot ramen egg | how to make a ramen egg | Japanese Marinated Egg | Easy soft cooked ramen egg

I originally published this recipe a few years ago.  Based on reader feedback, I retested the recipe and have decided to update the cooking time of the eggs.  The original recipe called for cooking the eggs for two minutes, however many readers found that this was not enough time.

The Perfect Soft-Boiled Ramen Egg Takes Three to Five 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, Set the instant pot to manual, high pressure for three to five minutes.  I find that there is some variation in how the eggs cook based on the size of the egg and the size of the instant pot, and the egg can be done to my desired doneness at three minutes, but sometimes it will not be fully cooked.

 

I recently tested this recipe again, and cooked the eggs at different times to see which one is best.  I found that at three minutes, the egg cooked in the 6 quart instant pot had whites that were just set and a runny yolk.  The egg cooked in the 8 quart instant pot had whites that were still mostly raw. for this reason, I would suggest cooking the eggs for at least  four minutes if you have an 8 quart instant pot.

How long does it take to cook eggs in the instant pot?

In the 6 quart instant pot:

  • 3 minutes for runny yolks and whites that are just set
  • 4-5 minutes for more jammy yolks and firmer whites
  • 6-7 minutes for yolks that are fully set

This Instant Pot Ramen Egg Recipe will make the perfect topping for your ramen at home! | Soft boiled Egg for ramen | Instant pot boiled egg | ramen egg recipe | Instant pot ramen egg | how to make a ramen egg | Japanese Marinated Egg | Easy soft cooked ramen egg

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!

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Instant Pot Ramen Egg

4.43 from 7 votes
Prep 10 minutes
Cook 4 minutes
8 hours
Total 8 hours 14 minutes
Servings 4 eggs
This Instant Pot Ramen Egg Recipe will make the perfect topping for your ramen at home!  They cook in just a few minutes and then are soaked in a Japanese style marinade to make the perfect ramen egg!

Ingredients 

  • 4-6 eggs
  • 1 cup cold water

For The Marinade:

Instructions 

  • 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 3-5 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).

Notes

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)

Nutrition

Serving: 1egg | Calories: 74kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 599mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 238IU | Calcium: 27mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizers, Breakfast, Brunch, Snacks
Cuisine: Japanese
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

This Instant Pot Ramen Egg Recipe will make the perfect topping for your ramen at home! | Soft boiled Egg for ramen | Instant pot boiled egg | ramen egg recipe | Instant pot ramen egg | how to make a ramen egg | Japanese Marinated Egg | Easy soft cooked ramen egg

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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21 Comments

  1. 3 stars
    Hi,
    I tried 4 min with immediate water bath in the 8 qt Duo Evo Plus at high pressure. They turned out hard boiled. 10 XL eggs.

    Oh well. I’ll try again once I finish these.

  2. 5 stars
    These eggs are amazing! So worth doing. I used my 6 quart Insta Pot and went with 5 eggs. They came out perfect! The yokes were jammy! Yum!

    1. 5 stars
      Based on your comment, I also used a 6 quart with 6 eggs and followed the recipe to a tee..3 minutes high pressure with instant release…perfect! I used as a topping to the instapot chicken congee…

  3. I made this yesterday. The ramen was AMAZING and it was so easy. I’m thrilled with it.

    I have the 8 QT Duo and I made 4 eggs with 1 C of water at high pressure and it wasn’t enough. I had to throw them out and start over. My second attempt I set a timer on my watch and put them in for just shy of 3 min. They were still a tad undercooked. Next time I’m going to do a full 3 minutes.

  4. I make this recipe every week, these eggs are delicious! I use a 6 qt. instant pot and cook 6 eggs at a time for 2 minutes at high pressure, instant release, then place them in an ice bath to cool. I leave them in the marinade for 2 days, then drain and the eggs stay good in the fridge for a week. They are perfect, whites cooked solid but soft, and yolks at the translucent jelled stage, not liquid and not hard boiled. You have to be careful when you peel them, but they do peel easily.

  5. Should have read the comments before trying this. 2 minutes is absolutely not enough for 4 eggs in a cup of water. White was very soft but solid, yolk came apart completely when I tried to peel. Maybe 3 minutes would be better.

    1. Hi Janelle, what size of instant pot do you have? I’m asking because I suspect the size of the instant pot might be a factor in determining the amount of time it takes to cook. My recipe was tested in an 8 quart Instant Pot Duo.

  6. 4 stars
    I tried this yesterday and two minutes high pressure was not enough either. The whites and yolk were still liquid. I used 4 large eggs, exactly one cup of water, two minutes and then straight into an ice bath.

    I tried it again today for 3 minutes on high pressure, let out the steam, opened the Instant Pot and let them stay in there for another 60 seconds before putting them into the ice bath. Let them sit in the ice bath for 5 minutes, and they were perfect. The marinade is so delicious too. It really brings out the richness and creaminess of the egg in the ramen. Thanks for the recipe!

    1. Hi Jamie, thanks for your comment! It’s so interesting that it worked out differently for us. I’m really glad you enjoyed the marinade!

    2. Thanks for the marinade and ramen recipe! Here’s what I tried for the eggs, which worked well, I think.

      I have a 6-quart instant pot duo and placed on the rack that comes with it five cold large-size eggs, then added 12 ounces cold water. I ran it on low pressure five minutes, then did a quick release and put the eggs for five minutes in a cold water bath (with a slight trickle coming from the faucet).

      The eggs were close to perfect, but the slightest bit runny. This might be a good thing, since they will probably set up more when heated in the ramen broth. Otherwise, I would say low pressure for 6 minutes is likely the sweet spot for jammy eggs.

      In general, I prefer low pressure when making hard-boiled eggs, because the shells are less likely to crack, but that doesn’t really matter here, since you’re peeling immediately to put in the marinade.

  7. I tried this today and the eggs didn’t cook enough! 2 minutes high pressure, quick release and into the ice bath and the one I peeled first still had liquid white and yolk. Maybe I did something wrong, or maybe they need longer than 2 minutes. I use 5 min for hard boiled. Thanks for the recipe, though – we love the ramen and ramen egg!

    1. Hi Lee! Hmm, a few things come to mind – how many eggs did you use? Did you use exactly one cup of water? A different amount of water or eggs could change the end result. Also, the size and temperature of the eggs may have been a factor. I use large eggs, but if your eggs were extra large that might have also been why they didn’t cook as fast. I’m glad you liked the recipe though! If you want soft boiled eggs, Try to add another minute onto the cooking time and see if that works. Thanks for your comment!