5 from 15 votes
Ramen Eggs (w/ Jammy Yolks) aka Ajitsuke Tamago
Ramen Eggs or Ajitsuke Tamago are soft-boiled eggs with slightly runny, jammy yolks that are marinated in a savory mix of dashi, sugar, soy sauce, mirin, and sake. The eggs are gently boiled to precise timing, chilled, peeled, then soaked in the marinade to develop tender whites and flavorful interiors perfect for topping ramen or enjoying as snacks.
Prep Time
3 d
Cook Time
7 mins
Total Time
3 d 7 mins
Servings:
8
eggs
Calories:
886 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 8 egg Large size, and room temperature is crucial!, large
- water for boiling
Marinade
- 1 cup dashi Instant is ok, prepared warm, or just warm water
- 3 tbsp sugar
- 8 tbsp soy sauce light
- 4 tbsp mirin
- 4 tbsp sake
Equipment
- 1 timer
- 1 gallon sized sealable plastic bags
- 1 large bag clip
Instructions
- Pull your eggs out of the fridge for 1-3 hours to get them to room temperature.
- Prepare an ice bath in a large mixing bowl with about 2 cups of ice and 2-3 cups of water.
- Get enough water boiling in a pot on high heat so that after you add the eggs there's at least one inch of water above the eggs. Once it hits a boil lower the temperature slightly so it maintains a low boil.
- Gently lower the eggs into the boiling water one at a time so they don't crack. You can do this quickly with a large ladle so timing on all the eggs are even. Start your timer immediately for exactly 6 minutes 30 seconds.
- When the timer's up, take out all the eggs as quickly as possible and transfer to the ice bath. Ladle the ice water over the eggs, and gently stir to evenly chill, for exactly 2 minutes. Remove the eggs from the bath, gently remove the shells, and set aside.
- In a mixing bowl, make the dashi according to the packet instructions, so that you have 1 cup of prepared dashi. This should be done with warm water. If you're substituting dashi for just water, also make sure it's warm.
- Add the sugar first, and stir so it dissolves, then add the rest of the marinade ingredients and stir to combine.
- Pour the marinade into the bag, and add the eggs. The clip will help the marinade completely cover the eggs. If you don't have a bag or clip you can marinade in a bowl or tray, but it will take more liquid to completely cover the eggs. You can also use that method and just rotate the eggs every half day or so, but the results will be slightly different.
- Transfer to the refrigerator for at least two days. Eat within 2-3 days as the optimum window, but remove from the marinade after 3 days if you can't use them all right away.
Cup of Yum
Notes
- Using room temperature eggs is crucial for accurate timing and achieving the ideal jammy yolk texture.
- Egg size affects boil and ice bath times; adjust as necessary for larger or smaller eggs to maintain yolk consistency.
- Instant dashi enhances the marinade's color and lightness, though it imparts minimal flavor; it can be omitted if unavailable.
Nutrition Information
Calories
886kcal
(44%)
Carbohydrates
78g
(26%)
Protein
59g
(118%)
Fat
31g
(48%)
Saturated Fat
10g
(50%)
Cholesterol
1146mg
(382%)
Sodium
9779mg
(407%)
Potassium
940mg
(20%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
1663IU
(33%)
Calcium
274mg
(27%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 8 eggs
Amount Per Serving
Calories 886
% Daily Value*
| Calories | 886kcal | 44% |
| Carbohydrates | 78g | 26% |
| Protein | 59g | 118% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 1146mg | 382% |
| Sodium | 9779mg | 407% |
| Potassium | 940mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 1663IU | 33% |
| Calcium | 274mg | 27% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.