Love those marinated ramen eggs from your favorite ramen shop? Now you can make ramen eggs at home (and shhh! they’re REALLY EASY!).
Ajitsuke Tamago, or Ramen Eggs, are an extremely popular topping for ramen. These soft-boiled eggs range from super runny to custard-y and are marinated in soy sauce and mirin for a nice, slightly sweet flavor. Aside from being served with ramen, they are a great snack or perfect to put in your bento!
The recipe is super easy but here are some helpful tips in case you aren’t super comfortable making soft-boiled eggs.
Helpful Tips
These tips are just from my experience and preference when it comes to ramen eggs. Feel free to adjust the steps to create ramen eggs that are perfect for you!
I always start with my eggs straight out of the fridge and put them directly into the boiling water. I also use large eggs, so if you are using small eggs, you will need to make sure you don’t boil them too long.
I put the eggs into already boiling water and let the water continue to boil throughout the cooking process, about 6-7 minutes, with 6.5 minutes being my *favorite*.
Once the boiling time is up, I immediately take the eggs out of the boiling water and put it directly into ice water to stop the cooking process and chill the eggs.
You can marinate the eggs for several hours or overnight, but make sure to adjust the flavor of the marinade to match the length of time. If you are only doing a few hours, use less water and if you are marinating it overnight, use more water. I also prefer my ramen eggs to have a strong flavor but if you like them to be more mild in flavor, use more water. Even leaving the eggs in the fridge overnight, the centers will still be gummy when you cut them open and will liquefy more once you put them into your hot ramen (or if you heat them up separately). In my video, I cut them directly out of the fridge.
Ramen Egg (Ajitsuke Tamago) / 味付け卵
Ingredients
- 2 large eggs
- water for boiling and ice water
- ice for ice water
- 2 tbsp soy sauce
- 2 tbsp mirin
- 3-5 tbsp water see recipe for notes
Instructions
- In a pot, put enough water to be able to cover the eggs, and bring to a boil. Once boiling, add the two eggs directly into the pot. Continue to boil the eggs for 6 1/2 minutes.
- While the eggs are boiling, in a medium sized bowl, combine some ice and water.
- Once the 6 1/2 minutes are up, immediately transfer the eggs from the boiling water into the bowl of ice water to stop the cooking process and to cool the eggs.
- In a container or ziploc bag, combine the marinade: soy sauce, mirin, and water. (If you are marinating the eggs for 3 hours, use 3 tbsp of water but if you are marinating it overnight or prefer your egg flavor to be less strong, use 5 tbsp of water).
- Seal the container/bag and refrigerate/marinate the eggs for 3 hours to overnight. Rotate the eggs periodically to make sure all sides are marinated.
- Once marinated, remove from the fridge and cut in half. Serve on ramen or enjoy as a snack!
Notes
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