Fresh ramen noodles in a delicious aromatic broth, filled with crunchy vegetables, fresh herbs and of course a soft-boiled ramen egg. Ramen eggs Ajitsuke Tamago – marinated eggs 味付け玉子 – you will find marinated eggs as a popular topping on many ramen bowls, but these aromatic, soft-boiled eggs are also a delicious snack for in between meals or on a buffet. Check out this recipe to learn how to make these flavorful ramen eggs at home.
Ramen eggs Ajitsuke Tamago – marinated eggs
Ramen eggs are soft-boiled eggs with a runny yolk. The yolk can range from super runny to pudding-like in texture. In Japan, these flavorful eggs are most commonly eaten as a topping in ramen, but you can also serve them as a side dish, snack, or as part of a buffet.
The best thing about Ajitsuke Tamago is that these flavorful eggs are super easy to make. You only need 4 ingredients, one of which is just water. Otherwise, you will need soy sauce, mirin and, of course, eggs. The Japanese noodle shops probably always have their secret ingredients and spices in the marinade, but today I’m going to show you the simplest yet most delicious recipe.
Some tips for ramen eggs
If you already have a good method for soft-boiling eggs, use it and just keep scrolling down.
Some voices say the eggs should be at room temperature, which of course can vary depending on the location. That’s why today we’re cooking cold eggs straight from the fridge. The cooking time I use in this recipe is for the standard German egg, size M. If you use other eggs, you may need to adjust the cooking time slightly.
When the eggs are done cooking, you need to cool them down with cold water as this will prevent the eggs from continuing to cook. Ideally, this is done using iced water to control the exact time for boiling (but running cold tap water will usually do for home use too).
You could marinate the ramen eggs for just a few hours or overnight, but I prefer to let the eggs marinate in the fridge for 2 to 4 days.
Ramen eggs “Ajitsuke Tamago” – marinated eggs can be used in the following recipes:
Ajitsuke Tamago Ramen Eggs
- 2 eggs
- 2 tbsp. Soy sauce*
- 2 tbsp. Mirin*
- 3-4 tbsp. water
- Boil water in one.
- Place the eggs in the boiling water straight from the fridge. Do this slowly with a slotted spoon to avoid cracking the eggs.
- Set your egg timer to exactly 7 minutes.
- Boil the water, reduce the heat so the eggs are just gently boiling. The water should boil, but the eggs shouldn’t dance around in the pot.
- You can try turning the eggs within the first 3 minutes to eventually keep the yolk in the center. 😉
- After 7 minutes, remove the eggs from the boiling water and put them in ice cold water and let them cool.
- Meanwhile, stir together the soy sauce, mirin, and water. Check the taste and if it’s too salty for you, add a tablespoon or two of water.
- Carefully peel the boiled and cooled eggs. (the eggs are still soft inside so peel really carefully)
- Place the soy marinade in a resealable plastic bag. Place the eggs in the marinade and seal the bag. Try to squeeze as much air out of the bag as possible, this will help spread the marinade around the eggs.
- Let the eggs marinate in the fridge overnight or up to 4 days.
- If you want to use the eggs, simply remove the desired amount, cut in half and enjoy. Whether you put it straight into your mouth or as a topping for your ramen bowl.