Ramen Egg (Ajitsuke Tamago) #ramen | Easy Japanese Recipes at JustOneCookbook.com

Ramen Egg

Course: Side Dish
Cuisine: Japanese
Keyword: boiled egg, soy sauce egg
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 4 hours 20 minutes
Servings: 2 Eggs
Ramen Eggs (Ajitsuke Tamago) are delicious as topping on ramen or enjoyed as a snack. Read on to learn how to make this flavorful soft boiled eggs recipe at home. 
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Ingredients

  • 2 large eggs (You can make up to 6; refrigerated till Step 3)
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • 3-6 Tbsp water (Feel free to adjust saltiness)

Instructions

  1. Gather all the ingredients.  With this recipe, you can use up to 4-6 eggs.

    Ramen Egg Ingredients
  2. Combine soy sauce, mirin and water in a plastic bag. Set aside.
    Ramen Eggs 1
  3. Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs (should be 1 inch above eggs).
    Ramen Eggs 2
  4. When boiling, take out the eggs from the refrigerator and carefully submerge the eggs into water with a mesh strainer/skimmer or ladle.
    Ramen Eggs 3
  5. Immediately reduce heat to maintain a simmer and cook the eggs for exact 7 minutes (See Notes). Make sure the water is simmering, but not so hot that the eggs bounce around.
    Ramen Eggs 4
  6. After 7 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further. Let them cool for 3 minutes.
    Ramen Eggs 5
  7. The soft boiled eggs are not completely hardened so gently peel the eggs.
    Ramen Eggs 6
  8. Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate for overnight to up to 3-4 days in the refrigerator. 
    Ramen Eggs 7
  9. Take out the eggs and cut in halves to serve. Enjoy the eggs by themselves or use them as a ramen topping. 
    Ramen Eggs 8

To Store

  1. Keep the eggs in the refrigerator all the time. Enjoy the eggs within 4 days if your eggs are soft-boiled. If your eggs are hard-boiled, you can keep in the refrigerator for up to a week. For safety, I recommend discarding the marinade and making a new batch if you want to make more. 

Recipe Notes

Cooking Time for Eggs:

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.