5 from 12 votes
Easy Ramen Egg Recipe (Ajitsuke Tamago)
This recipe produces ramen eggs with soft, custardy to slightly saucy yolks, achieved by boiling eggs with vinegar and pricking them to ensure even cooking and easy peeling. After cooking, the eggs are cooled in ice water and optionally marinated in a mixture of soy sauce, mirin, and brown sugar to infuse savory sweetness. The eggs can be used immediately or after refrigeration, adding a rich, flavorful topping for ramen or other dishes.
Prep Time
20 mins
Cook Time
6 mins
Marinate Time
1 hr
Total Time
1 hr 26 mins
Servings:
6
eggs
Calories:
87 kcal
Course:
Side Dish, Soup, Snacks, Others
Cuisine:
Asian, Japanese, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 eggs
Amount Per Serving
Calories 87
% 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.