6 Minute Egg TimerFree 6 minute egg timer for jammy-yolk eggs perfect for ramen, grain bowls, and salads. Custardy, partially set yolk with fully cooked white.Frequently asked questionsWhat does a 6-minute egg yolk look like inside?A 6-minute egg has a fully set white and a yolk that is custardy, deeply orange-gold, and partially set — it holds a soft shape when halved but still has a liquid-adjacent center. This "jammy" texture is prized in Japanese cooking and has become iconic in ramen restaurants worldwide.Why is 6 minutes considered the best timing for ramen eggs?Six minutes produces the classic Japanese ramen egg (ajitsuke tamago) yolk — jammy rather than liquid or fully solid. This texture absorbs the soy-mirin marinade beautifully and provides a rich, creamy contrast to broth. The fully set white makes the egg easy to peel and slice cleanly.How do I make marinated ramen eggs with the 6-minute timer?Boil and peel the 6-minute egg (ice bath is essential). Mix soy sauce, mirin, and a little water (1:1:2 ratio). Submerge eggs in marinade and refrigerate 4–12 hours. The longer they marinate, the deeper the color and flavor. The jammy yolk absorbs marinade best.Can I use 6-minute eggs in salads like a Niçoise?Yes — 6-minute eggs are excellent in salads. They slice cleanly (unlike 4-minute eggs) while still having an appealing orange, jammy yolk rather than the grey-tinged yolk of a fully hard-boiled egg. They're visually striking and texturally superior to fully hard-boiled for salads.How do I peel a 6-minute egg perfectly?The ice bath after the timer is critical — it contracts the white slightly from the shell, making peeling much easier. Tap the egg all over to create a uniform crack pattern, then peel under cool running water starting at the air pocket end. 6-minute eggs are much easier to peel than 3–4 minute eggs.