Ramen Eggs Recipe

Introduction

Ramen eggs, also known as ajitsuke tamago, are soft-boiled eggs marinated in a flavorful sauce that adds a delicious umami punch. They are perfect for elevating a bowl of ramen or enjoyed as a savory snack on their own.

Ingredients

• ½ cup mirin
• ½ cup tamari (or soy sauce)
• 1½ tbsp cane sugar
• 2 tbsp rice vinegar
• 2 scallions (finely chopped)
• ¼ cup water
• 1½ tbsp salsa macha (or chili crisp)
• 8-10 eggs

Instructions

1. Step 1: Combine the mirin, tamari, sugar, and rice vinegar in a saucepan. Bring the mixture to a simmer, cook for 2 minutes, then turn off the heat. Stir in the scallions, water, and salsa macha. Let the marinade cool completely.
2. Step 2: Pierce each egg gently with an egg piercer or a thumbtack to make peeling easier later.
3. Step 3: Fill a large pot with water enough to cover the eggs by 1 inch. Bring to a boil, then carefully add the eggs. Cook for 6 to 6½ minutes.
4. Step 4: Prepare an ice bath large enough to hold all the eggs. Once cooked, transfer the eggs immediately to the ice bath to stop the cooking process.
5. Step 5: Crack each egg gently and roll it lightly to loosen the shell. Peel the eggs under water for easier removal of the membrane.
6. Step 6: Place the peeled eggs in the cooled marinade, using a sealable container. Refrigerate for at least 1 day and up to 4 days, depending on how strong you want the flavor.
7. Step 7: When marinated to your liking, remove the eggs from the sauce and store them in an airtight container in the fridge. Use within 4 days.
8. Step 8: Enjoy your ramen eggs with rice, in a bowl of ramen, or as a tasty snack on their own.

Tips & Variations

• For a milder spice level, reduce the amount of salsa macha or substitute with plain chili oil.
• Adjust the cooking time slightly if you prefer a less or more runny yolk.
• If you don’t have tamari, regular soy sauce works well too.
• Use fresh eggs for easier peeling and best texture.

Storage

Store the marinated eggs in an airtight container in the refrigerator for up to 4 days. They are best consumed within this time frame for optimal flavor and safety. Reheat gently or enjoy cold as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce can be used as a substitute for tamari. Tamari has a richer, less salty taste, but both will provide a great savory flavor for the marinade.

How do I make peeling the eggs easier?

Piercing the eggs with an egg piercer before boiling helps prevent cracking and makes peeling easier. Cooling the eggs in an ice bath immediately after cooking also helps separate the membrane from the shell for smooth peeling.

Ramen Eggs Recipe

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These Ramen Eggs are marinated soft-boiled eggs with a flavorful blend of mirin, tamari, sugar, rice vinegar, scallions, and salsa macha. Perfectly cooked to achieve a tender, creamy yolk, they add a delicious umami punch to ramen, rice bowls, or can be enjoyed on their own as a savory snack.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 1 day 17 minutes
• Yield: 8–10 marinated eggs 1x
• Category: Breakfast; Snack; Side
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Marinade

• ½ cup mirin
• ½ cup tamari (or soy sauce)
• 1½ tbsp cane sugar
• 2 tbsp rice vinegar
• 2 scallions, finely chopped
• ¼ cup water
• 1½ tbsp salsa macha (or chili crisp)

Eggs

• 8–10 eggs

Instructions

1. Make the Marinade: Combine the mirin, tamari, cane sugar, and rice vinegar in a saucepan. Bring to a simmer over medium heat and cook for 2 minutes to dissolve the sugar and meld flavors. Turn off the heat and stir in the finely chopped scallions, water, and salsa macha. Allow the marinade to cool completely before using.
2. Prepare the Eggs for Boiling: Use an egg piercer or a thumbtack to pierce a small hole in the rounded end of each egg. This helps prevent cracking and makes peeling easier by allowing air to escape during boiling.
3. Cook the Eggs: Fill a large pot with enough water to cover the eggs by about 1 inch and bring it to a rolling boil. Gently add the eggs to the boiling water and cook for 6 to 6½ minutes to achieve a soft-boiled consistency with creamy yolks.
4. Prepare an Ice Bath: While the eggs are cooking, fill a large bowl with ice and cold water to create an ice bath. This stops the cooking process instantly once the eggs are done.
5. Cool and Peel the Eggs: Immediately transfer the boiled eggs to the ice bath and let them sit for several minutes until completely cooled. To peel, gently tap the eggs and roll them lightly to crack the shell, then peel carefully under running water or submerged in water to remove the membrane without damaging the delicate egg white.
6. Marinate the Eggs: Place the peeled eggs in a sealable container and pour the cooled marinade over them, ensuring they are fully submerged. Refrigerate for at least 24 hours, and up to 4 days, depending on your preferred intensity of flavor.
7. Serve: Remove the eggs from the marinade and store them separately in an airtight container in the refrigerator for up to 4 days. Enjoy these flavorful ramen eggs with noodle soups, rice dishes, or as a savory snack on their own.

Notes

• Using an egg piercer helps prevent cracking and makes peeling easier.
• Adjust marinating time to taste: less time for mild flavor, longer for a stronger marinade impact.
• Peel the eggs under running water or submerged in water to help remove the shell gently.
• Store marinated eggs in an airtight container to maintain freshness up to 4 days.
• These eggs can enhance many dishes beyond ramen, such as salads or rice bowls.

Keywords: ramen eggs, ajitsuke tamago, marinated eggs, soft boiled eggs, Japanese recipe, umami eggs, soy sauce eggs