-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 post was originally published on January 17th, 2018. The recipe was updated on May 8th, 2020.
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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.
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
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!
Instant Pot Ramen Egg
- 4-6 eggs
- 1 cup cold 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 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).