Description
Ramen Eggs, or Ajitsuke Tamago, are soft-boiled eggs marinated in a savory soy-based sauce, delivering rich, jammy yolks and a deep umami flavor, making them a perfect, irresistible topping for ramen dishes.
Ingredients
Eggs
- 4 eggs
Marinade
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin
- 1 tablespoon sugar
Instructions
- Boil Eggs: Bring water to a rolling boil in a pot and gently add the eggs to avoid cracking. Cook the eggs for 6 to 7 minutes to achieve soft centers with jammy yolks.
- Cool and Peel: Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Once cooled, carefully peel the eggs to maintain their delicate texture.
- Prepare Marinade: In a separate bowl, combine the soy sauce, water, mirin, and sugar, stirring until the sugar dissolves completely to create the marinade.
- Marinate Eggs: Submerge the peeled eggs fully in the marinade. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to deeply penetrate the eggs.
- Serve: Retrieve the eggs from the marinade, slice them in half, and serve alongside or topped on ramen to enhance the dish with rich umami notes.
Notes
- Marinate the eggs longer (up to 12-24 hours) for a deeper, more intense flavor.
- Store marinated eggs in the refrigerator for up to 3 days for best quality.
- Adjust the amount of sugar in the marinade to suit your preference for sweetness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Japanese
