Perfect Japanese Ramen Eggs – this recipe shows you how to make delicious, runny, and gooey Japanese eggs for ramen perfectly. Super easy, just marinate and boil! We love ramen eggs or ajitsuke tamago, which in Japanese (means “flavored eggs”). Japanese ramen eggs…you know those perfectly boiled and marinated eggs with a nicely set egg white but gooey, soft egg yolk that is so creamy and silky that you just can’t get enough?
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. You can keep these in the refrigerator for up to 3 days. Make sure to throw away the marinade after 12 hours. Paired with our Authentic Japanese Restaurant Ramen – its a match made in ramen heaven!
Ingredients
- Baking soda
- Eggs
- Japanese tsuyu or soup base
- Cooking sake
- Mirin
- Soy sauce
Check out our Authentic Japnease Ramen Noodles with Easy Chashu Pork video recipe
Cook’s Tips
- Timing is everything, and you have to be very precise when it comes to cooking time.
- ROLL THE EGGS as they cook. You are trying to make a custard center of the yolk.
- Just one minute could make the eggs undercooked with unset egg white, or overcooked as the egg yolk will be completely set.
- The cooking time also depends on the temperature of the eggs, whether they are straight out of the fridge or at room temperature. My recipe uses room temperature eggs
- Another challenging part of this recipe is the freshness of the eggs as the eggshells might be hard to peel and hence you won’t have pretty eggs if the shells don’t come off easily. For that, I used baking soda while boiling the eggs to make the peeling easier.
- As simple as they look, they do take some time to make. After you boil the eggs, you marinate the egg in the soy sauce mixture overnight or best 24 hours so the eggs taste absolutely flavorful
Amazing!
