Ajitsuke Tamago

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Soft Boiled Ramen Egg

Ajitama (also known as ramen eggs) are one of the most popular ramen toppings, and for good reason! These soft-boiled eggs, gently soaked in a flavorful umami-rich sauce, are a perfect complement to a comforting bowl of ramen or a delightful snack all on their own.

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Ajitama Eggs

Yield

6 servings

Type

Marinate

Time

1 hr 10 mins

Level

Easy

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what you'll need:

» tsuyu sauce » soy sauce » water » mirin » sake » water » salt » eggs

Make marinade

Add tsuyu sauce, soy sauce, water, mirin, sake and sugar to a saucepan and boil for 1-2 minutes. Remove from the heat and leave to cool.

1

Boil water

Bring a pot of water to a rolling boil and add salt. Salt water helps prevent the egg white leaking out if the shell breaks.

2

Add eggs

Gently lower the eggs into the water and set a timer for 7 minutes. Place a lid on top of the pan to prevent the water from evaporating.

3

Cool eggs

After 7 minutes, transfer the eggs straight to a bowl of ice cold water and leave to cool for 10 minutes.

4

Peel and dry

After 10 minutes, peel the eggs while still in the water and dry them with kitchen paper.

5

Marinate

Once the marinade is cool to the touch, pour it into a ziplock bag and add the eggs.

5

Store

Seal the bag, place it in a tray (to prevent leaks) and store in the refrigerator for 45 minutes to 3 days. 

6

Enjoy

Cut in half and enjoy with your favorite ramen or on its own as a satisfying snack!

7

See the full post for more information plus tips and tricks to get perfect ajitama every time!