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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, ramen eggs are a nutrient-dense food providing high-quality protein, healthy fats, and essential vitamins like B12, D, and A. They also contain choline for brain health and selenium for antioxidant support. However, because they are marinated in soy sauce, they can be high in sodium, so they should be consumed in moderation.
Ramen eggs contain approximately 13g of protein per 100g, which translates to about 6-7g of protein per large egg. This makes them an excellent source of high-quality protein for muscle repair and growth.
Yes, ramen eggs are generally keto-friendly as they contain only about 3.5g of carbohydrates per 100g. Their high fat and protein content makes them an ideal snack or topping for those following a low-carb or ketogenic lifestyle.
Standard ramen eggs are often not gluten-free because the marinade typically uses soy sauce, which contains wheat. To make them gluten-free, you must substitute the soy sauce with tamari or a certified gluten-free liquid aminos.
To get a jammy yolk, boil large eggs for exactly 6 to 6.5 minutes, then immediately transfer them to an ice bath to stop the cooking process. Once peeled and marinated for 12-24 hours, the yolk will have a thick, custard-like consistency.
Ramen eggs have a complex, savory, and umami-rich flavor profile with subtle notes of sweetness from mirin and saltiness from soy sauce. The texture is unique, featuring a tender white and a rich, creamy, jammy center.
Once marinated and removed from the liquid, ramen eggs typically last 3 to 4 days in an airtight container in the refrigerator. It is recommended to remove them from the marinade after 24 hours to prevent them from becoming overly salty or rubbery.
Ramen Eggs is a versatile ingredient found in cuisines around the world. With 160 calories per 100g and 13 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the animal product category with complete nutrition information.
View all animal product →Freezing ramen eggs is not recommended. The freezing and thawing process ruins the texture of the egg white, making it rubbery and tough, and destroys the creamy, jammy consistency of the yolk.
Yes, ramen eggs can be beneficial for weight loss because they are high in protein, which promotes satiety and helps you feel full longer. At approximately 160 calories per 100g, they provide a flavorful, nutrient-dense option that can prevent overeating.
Ramen eggs are generally safe for diabetics as they are low in carbohydrates and high in protein and fat, which helps prevent blood sugar spikes. However, be mindful of the sugar or mirin used in the marinade, as these can add small amounts of hidden sugars.