Ramen Eggs (Ajitama)
User Reviews
4.9
36 reviews
Excellent
Ramen Eggs (Ajitama)
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These addictively delicious Ramen Eggs are easy to prepare and recreate the authentic taste of ramen-shop-style Ajitsuke Tamago (味付け玉子), or Ajitama for short. These mouthwatering Japanese soft-boiled eggs have a creamy yolk and umami-packed white, making them delicious on noodles, in a sandwich, or as a snack all by itself!
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Ingredients
- ¾ cup low sodium chicken stock
- ⅓ cup soy sauce
- ⅓ cup sake
- 2 tablespoons evaporated cane sugar
- 25 grams ginger
- 6 large eggs
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Instructions
- To make the ramen egg marinade, add ¾ cup low sodium chicken stock, ⅓ cup soy sauce, ⅓ cup sake, 2 tablespoons evaporated cane sugar, and 25 grams ginger to a small pot and bring the mixture to a boil. Continue boiling the mixture until it no longer smells like alcohol (this will take about 2 minutes). Let this cool to room temperature before using it.
- Us the back of a spoon to crack a small round divot in the bottom of 6 large eggs.
- Place the eggs in a medium saucepan and fill it with enough water to cover the eggs by 2-inches.
- Bring the eggs to a rolling boil, and then turn off the heat. Set a timer for 5-6 minutes. The time will vary on several factors, including your eggs' size and temperature, your stove's efficiency, etc.
- When the timer is up, drain the eggs and rinse them in several changes of cold water until the eggs feel cool to the touch. Keep the eggs soaking in cold water for at least 20 minutes.
- To peel the eggs, crack them all over using the back of a spoon, and then start peeling them from the bottom (where you cracked the divot), and work your way around the egg in a spiral. Make sure the egg stays wet and that you remove all of the soft membranes. Add the eggs to a zipper bag.
- Remove the ginger and pour the soy sauce marinade over the eggs. Press out as much air from the bag as possible and seal it shut. Let the eggs marinate in the refrigerator for at least 8 hours or as long as 12.
- After they're fully seasoned, remove the Ajitama from the marinade and store them in a sealed container in the fridge for up to three days.
Nutrition Information
Show Details
Calories
119kcal
(6%)
Carbohydrates
7g
(2%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
186mg
(62%)
Sodium
801mg
(33%)
Potassium
144mg
(4%)
Fiber
0.2g
(1%)
Sugar
5g
(10%)
Vitamin A
270IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6eggs
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 186mg | 62% |
| Sodium | 801mg | 33% |
| Potassium | 144mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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