Japanese Ramen Egg Muffins (Printable Version)

Umami-rich muffins with ramen eggs and fusion flavors, ideal for quick breakfast or brunch enjoyment.

# What You'll Need:

→ Ramen Eggs

01 - 6 large eggs
02 - 3 tablespoons soy sauce
03 - 2 tablespoons mirin
04 - 2 tablespoons water
05 - 1 tablespoon sugar

→ Muffin Batter

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 cup whole milk
11 - 2 large eggs
12 - 4 tablespoons unsalted butter, melted
13 - 1 tablespoon toasted sesame oil
14 - 1/2 cup scallions, thinly sliced
15 - 1/4 cup shredded nori (seaweed)
16 - 1/2 cup grated cheddar or mozzarella cheese

→ Toppings

17 - 1 tablespoon toasted sesame seeds
18 - Extra sliced scallions

# Directions:

01 - Bring a saucepan of water to a gentle boil. Carefully lower in 6 eggs and simmer for 7 minutes. Immediately transfer eggs to an ice bath. Once cooled, peel the eggs.
02 - Combine soy sauce, mirin, water, and sugar in a bowl, stirring until sugar dissolves. Add peeled eggs to marinade, cover, and refrigerate for 1 hour or overnight for intensified flavor.
03 - Preheat oven to 350°F (175°C). Grease or line a 6-cup muffin tin.
04 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
05 - In a separate bowl, whisk together whole milk, eggs, melted butter, and toasted sesame oil until cohesive.
06 - Pour wet mixture into dry ingredients and stir gently until just combined. Fold in scallions, nori, and cheese if desired.
07 - Spoon batter to fill each muffin cup halfway. Drain marinated ramen eggs, pat dry, and gently nestle one egg in the center of each cup. Top with remaining batter, ensuring eggs are fully enclosed.
08 - Sprinkle toasted sesame seeds and additional sliced scallions over muffin tops if preferred.
09 - Bake for 22–25 minutes or until golden and a toothpick inserted into the muffin (avoiding the egg) emerges clean.
10 - Allow muffins to cool for 5 minutes in the tin, then transfer to a rack. Serve warm or at room temperature.

# Additional Tips::

01 -
  • Uses familiar muffin ingredients while bringing in deep Japanese-inspired umami flavors
  • Great for meal prep and reheats beautifully for busy mornings
  • Unique centerpiece for brunch or a conversation-starter at potlucks
  • Customize to suit your preferences with vegetarian and cheese-free options
02 -
  • High in protein with a satisfying kick of flavor from the soy-marinated ramen egg
  • Easily adapted to vegetarian diets or dairy allergies
  • Great for making ahead plus the eggs inside stay creamy even after baking
03 -
  • Always use the freshest eggs for best peeling and the most vibrant yolks
  • Do not overcook the ramen eggs so the centers remain jammy even after baking
  • Let the muffins rest five minutes out of the oven to fully set the egg before digging in

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