Ramen egg is a delicious soft boiled egg marinated in a umami rich sauce. It's super easy to make and perfect in a hot bowl of ramen or even to eat on its own as a snack!
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What is Ramen Egg?
In Japan, we actually never say "ramen egg". Ramen eggs are called "ajitsuke tamago" (味付け卵) which means flavoured egg or "nitamago" (煮卵) which means literally means simmered egg. A regular boiled egg is called "yude tamago" (ゆで卵).
Even though ramen egg is most commonly seen on... (you guessed it) ramen, Japanese people also eat them as a snack. It's easy to buy ramen eggs already flavoured in the supermarket too!
How to cook soft boiled eggs
Ramen eggs are always soft boiled no matter what! It's one of their characteristics! Here is my way to get perfect soft boiled eggs every time!
- Firstly, you will need a pan that fits enough water to completely cover your eggs.
- Bring the water to a gentle rolling boiling and carefully lower your eggs in. (Your eggs should be cold and straight from the fridge.)
- Set the timer for 6-7 minutes (6=very soft, 7= quite soft)
- As soon as the timer is up, you need to put the eggs straight into ice cold water! (Don't forget the ice!!) and that will stop the cooking process.
Leave them for 10 minutes and then they'll be ready to peel!
Ramen is one of the most popular Japanese foods and is appreciated worldwide. Chewy noodles in a salty broth, topped with an array of tasty ingredients... what's not to love? And there are literally hundreds of types of ramen.
Here are some toppings that you commonly find on ramen:
- Chashu (Braised pork)
- Ajitsuke Tamago (Ramen egg)
- Menma (Fermented & dried bamboo shoots)
- Nori (Roasted seaweed sheet)
- Chopped spring onion
- Narutomaki (Fishcake)
Eat ramen eggs with these recipes!
Ramen eggs are delicious eaten on their own as a snack, but of course the best way to eat them is in a bowl of hot ramen! Check out some of my recipes that are delicious with ramen egg!
Ramen egg is a soft boiled egg soaked in a marinade. It's also known as ajitsuke tamago or nitamago.
Ramen egg is made with chicken eggs.
Bring water to a boil, cook the eggs for 6 to 7 minutes and transfer to ice cold water as soon as they're done. See in post for a more detailed explanation.
We usually don't reheat them as you can risk making the yolk too firm. The ramen egg tends to warm up in the ramen soup. If you really want to reheat them, you can place them in hot water, no warmer than 70C/158F to ensure they don't start cooking again.
They should be kept in the fridge and eaten within 3 days.
I wouldn't recommend it. The marinade loses flavour after it's been used anyway. It's better to make a fresh batch.