These soft-boiled ramen eggs have jammy and creamy yolks and flavorful marinated whites on the outside. They are marinated in a sweet and salty marinade overnight and enjoyed as a ramen topping. They are also perfect for a snack, a side or a starter.
If you love soy sauce-marinated eggs like mayak eggs, you will love these Japanese-style soft-boiled eggs. They have jammy and creamy yolks inside and flavourful marinated whites on the outside.
Whether you put it as a topping on a bowl of ramen or a warm bowl of rice, serve it as a side or a snack, ajitsuke tamago is perfect.
What are ramen eggs?
Ramen eggs are seasoned soft-boiled eggs, sometimes hard-boiled. They are often added as a topping to a bowl of ramen, but they are also served as a starter, snack, side dish, or steamed rice. In Japanese ramen eggs are called ajitsuke tamago, ajitama or nitamago.
Why you’ll love ramen eggs recipe
This soy sauce marinated egg recipe is budget-friendly and easy to make with easy-to-find ingredients. You will remember those ramen eggs that you had at ramen shops.
Ingredients and substitutions
Eggs – Use fresh eggs at room temperature.
Sugar – Most Japanese recipes call for mirin for sweetness which you are welcome to use if you have any.
Soy sauce – Regular soy sauce was used in the recipe. A low-sodium soy sauce of the Kikkoman brand was used to make ramen eggs using this recipe and it was still tasty.
Sake – If you cannot consume alcohol or do not have sake around why not use chicken or dashi stock or water? If using water add shiitake mushrooms, bonito flakes, and aromatics like spring onion, ginger or garlic.
How to make Ramen Eggs
In a saucepan, combine soy sauce, sugar and sake. Turn the heat up and bring to a boil to cook the alcohol out and dissolve the sugar. Take out of the heat and allow to completely cool.
Bring a pot of water to a boil. Using a ladle or slotted spoon gently add the eggs, reduce heat, and simmer for 6 minutes for soft-boiled eggs and 7 minutes for hard-boiled eggs. Transfer to a bowl of ice water and let cool completely. This will stop further cooking from residual heat.
When the eggs are cool, peel them. Place the eggs in a bowl and pour the marinade into them. Cover with a small saucer to make sure the eggs are completely submerged in the marinade. Keep in the fridge to marinate for 8 hours or overnight.
How to store ajitsuke tamago
Keep the eggs in the fridge at all times.
Consume soft-boiled eggs within 3-4 days. For hard-boiled eggs consume them up to a week.
Remove the eggs from the marinade after 12 hours to prevent them from becoming any saltier. If you intend to keep the eggs in the marinade longer, add some water depending on the saltiness of the marinade.
How to serve
Enjoy them as they are as a snack, a side or an appetizer.
Serve ramen eggs with a bowl of noodle soup such as ramen.
Serve with a freshly steamed bowl of rice.
Tips and notes
When cutting the eggs in half, use a wet knife to minimise the yolk from sticking to the knife.
For added depth and flavour or when using water instead of sake, add shiitake mushrooms, bonito flakes, ginger, onion or garlic to the marinade.
Use the marinade as a seasoning.
If you prefer to learn by watching, you can find a video of this recipe on Youtube.
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Ramen Eggs (Ajitama)
Equipment
- 1 small sauce pan
- 1 medium sauce pan with lid
- 1 bowl for the ice bath
- 1 bowl to marinate the eggs
- 1 saucer smaller than the bowl to marinate the eggs, use as a lid
Ingredients
- 6 eggs small
- 1/4 cup soy sauce regular
- 1/4 cup sugar
- 1/4 cup sake
Instructions
- Marinade: In a saucepan, combine soy sauce, sugar and sake then bring to a boil. Take out of the heat and allow to cool completely.
- Cook the Eggs: Bring a pot of water to a boil. Add the eggs, reduce heat, and simmer for 6 minutes for soft-boiled eggs and 7 minutes for hard-boiled eggs. Transfer the eggs to a bowl of ice water and let cool completely.
- Marinate the Eggs: When the eggs are cool, peel them. Place the eggs in a bowl and pour the marinade into them. Cover with a small saucer to completely submerge in the marinade. Keep in the fridge to marinate for 8 hours or overnight.
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