Ramen Eggs (Ajitama)
These soft-boiled ramen eggs have jammy and creamy yolks and flavorful marinated whites are perfect with ramen, a snack, a side or a starter.
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.
Video
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.