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Ajitsuke Tamago (Ramen Eggs)

[heart_this] · Mar 21, 2018 · 14 Comments

Ajitsuke Tamago (Ramen Eggs)

Tasty marinated soft boiled eggs with custard-like yolks that are perfect for ramen or, breakfasts, snacks, lunches, salads, etc.

An important component of a good bowl of ramen is the ramen egg, aka ajitsuke tamago, which is a marinated boiled egg, a seasoned egg. The eggs are boiled until somewhere between a soft boil and a hard boil where the whites are set and the yolks are partially set, custard like, rather than runny or hard. To get this amazing custard like textured yolk you boil the eggs for 6-7 minutes and then plunge them into a cold water bath to stop the cooking process. The eggs are peeled after cooling and then they are marinated in a salty and sweet mixture of soy sauce, sake, mirin and sugar until they have absorbed the flavour and turned a light to dark brown colour. Once ready these ajitsuke tamago are perfect in a steaming bowl of ramen or for breakfast, lunch, a snack, in a salad, etc. Given how easy it is to make these eggs, you’ll want to have a few on hand in the fridge all the time!

Ajitsuke Tamago (Ramen Eggs)

Hard boiled eggs marinated in a sweet and salty soy sauce based marinade!

Ajitsuke Tamago (Ramen Eggs)

You can make these ramen eggs without mirin.

Ajitsuke Tamago (Ramen Eggs)

These ramen eggs are so easy to make and so convenient to keep in the fridge for use in ramen, adding to salads, sandwiches, or just snacking on them by themselves!

Ajitsuke Tamago (Ramen Eggs)

Ajitsuke Tamago (Ramen Eggs)
Ajitsuke Tamago (Ramen Eggs)

Ajitsuke Tamago (Ramen Eggs)

Prep Time: 15 minutes Cool Time: 15 minutes Cook Time: 30 minutes Marinate Time: 12 hours Total Time: 12 hours 40 minutes Servings: 12

Tasty marinated soft boiled eggs with custard-like yolks that are perfect for ramen or, breakfasts, snacks, lunches, salads, etc.

ingredients
  • 1 cup water
  • 1/2 cup soy sauce
  • 1/2 cup sake
  • 1/2 cup mirin *
  • 1/4 cup sugar
  • 12 eggs
  • water for boiling
  • water, cold for cooling
directions
  1. Heat the water, soy sauce, sake, mirin and sugar in a sauce pan until the sugar has dissolved and cool completely.
  2. Fill a large pot with water, bring to a hard boil, add 4 eggs and cook for 6 minutes before transferring them to a large bowl filled with cold water until completely cool. Repeat for remaining eggs.
  3. Peel the eggs and place them in a large ziplock bag with the marinade, seal and let marinate overnight in the fridge.
Note: You can marinate for less time for less flavour of more time (up to 2-3 days) for more flavour.
Note: You can omit the mirin.
Tip: Use leftover marinade from chashu pork which will also have all of the pork juices to add even more flavour!
Nutrition Facts: Calories 63, Fat 4g (Saturated 1g, Trans 0), Cholesterol 159mg, Sodium 86mg, Carbs 0.5g (Fiber 0, Sugars 0.3g), Protein 5g

Nutrition by: Nutritional facts powered by Edamam
Use in:
Tonkotsu Ramen
Tantanmen Ramen (Dandan Noodles)
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Sesame Crusted Seared Ahi Tuna ‘Sushi’ Salad with Wasabi Vinaigrette

Similar Recipes:
Jalapeno Popper Deviled Eggs
Buffalo Chicken Deviled Eggs
Bacon Guacamole Deviled Eggs
Chashu Pork (Marinated Braised Pork Belly)
Tamagoyaki (Japanese Rolled Omelet)

Appetizer, Breakfast, Egg, Food, Gluten-free, Japanese, Low-carb, Recipe, Vegetarian

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Reader Interactions

Comments

  1. MasterChef says

    March 12, 2019 at 1:31 pm

    Thank you for this recipe! I have successfully reproduced the results and I am quite delighted!

    Reply
  2. Makoto Cole says

    May 22, 2019 at 3:51 pm

    This is much easier than I thought. I always assumed they used a sous vide or something fancy to achieve that runny yolk. From now on, I am boiling my eggs for 6-7 minutes. Thanks for sharing!

    Reply
  3. Hugh Harden says

    February 18, 2020 at 2:17 am

    Nice knife!

    Reply
  4. Roses says

    May 17, 2020 at 11:56 am

    oh… so easy and delicious. I love this recipe. Thanks you!

    Reply
  5. Will says

    August 26, 2020 at 5:19 am

    Tasty marinated soft boiled eggs

    Reply
  6. Danae Rocco says

    August 27, 2020 at 12:44 pm

    What can I substitute for the sake???

    Reply
    • kevin says

      August 31, 2020 at 8:53 am

      You can substitute one of: dry sherry or Chinese rice wine or water for the sake.

      Reply
  7. Marie-France says

    January 23, 2022 at 6:00 pm

    How long do these keep in the fridge?! Should I take them out of the liquid? Thanks

    Reply
    • kevin says

      January 24, 2022 at 2:31 pm

      I store them in the liquid but you can store them without. I try to finished them within a week. Enjoy!

      Reply

Trackbacks

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  2. IUILBRC Chapter 47: Eating Tonkotsu Ramen – Exiled Rebels Scanlations says:
    June 13, 2020 at 3:04 pm

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  3. Ajitsuke Tamago and Avocado Toast – Let Us Go Then You and I says:
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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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