Easy Ramen Egg Recipe (Ajitsuke Tamago)
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5
Easy Ramen Egg Recipe (Ajitsuke Tamago)
Description
The Easy Ramen Egg Recipe describes a method to cook large eggs to a precise doneness—either custardy or slightly wetter yolks—by boiling them in water seasoned with vinegar, which helps ease shell removal. Pricking the wide end of the eggs helps achieve a rounder shape and further simplifies peeling.
After boiling, the eggs are transferred to ice water to stop cooking and cool fully, preserving the desired texture. The marinade of soy sauce, mirin, and brown sugar adds a balanced sweet and salty flavor that soaks into the exterior white of the egg. Eggs can be marinated for deeper flavor or used directly after cooling.
These eggs are popular as a topping for ramen, enriching the broth with their creamy yolks and seasoned whites. Marinated eggs keep well refrigerated for up to four days, while un-marinated boiled eggs should be consumed within 48 hours. They can be reheated by immersion in hot ramen broth.
Ingredients
- 6 large egg or as many as you need
- 2 tablespoons white vinegar
- ¼ cup soy sauce
- ¼ cup mirin cooking wine
- 1 teaspoon brown sugar
Instructions
- Fill a medium saucepot with enough water to fully cover the eggs, once added. Place the saucepot over high heat and add the vinegar. Bring to a boil. (The vinegar makes the eggs easier to peel.)
- Use a needle to prick a hole in the wide end of each egg. (This does two things, it helps the egg to form a prettier shape as it cooks, without a flat end, and it makes the eggs easier to peel.)
- Once boiling, use a skimmer or slotted spoon to gently lower the eggs into the water. Once they are all in, set a timer for 6 or 7 minutes, depending on wether you want saucy yolks or custardy yolks.
- Meanwhile, fill a medium mixing bowl with ice and cold water. The moment the timer goes off, use the slotted spoon to carefully move the eggs from the boiling water to the ice water to cool. Cool for at least 10 minutes.
- While the eggs are cooling, pull out a large jar or measuring pitcher, that will fit all the eggs. In the container, mix the soy sauce, mirin, and brown sugar.
- Once the eggs have cooled, gently peel off the shells, and lower them into the marinade. Chill the eggs in the marinade for 1-4 hours. Make sure to gently stir them at least once to reduce discoloration spots.
- When ready to serve, remove from the marinade, and cut in half.
Notes
- Pricking the egg's wide end results in a more rounded egg shape and easier peeling.
- Marinating eggs enhances flavor but is optional; eggs can be eaten immediately after cooling.
- Marinated eggs store up to 4 days in the fridge; un-marinated eggs should be consumed within 48 hours.
- Reheat eggs in hot ramen broth before serving for ideal temperature and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6eggs
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 87kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 678mg | 28% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 238IU | 5% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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