Ramen Egg (Ajitsuke Tamago)

Ramen Egg (Ajitsuke Tamago)-1724

The one think that I look forward to in a bowl of Japanese ramen is the marinated soft-boiled egg. It is popularly called ramen egg or ajitsuke tamago. The egg is soft-boiled and marinated in soy sauce and mirin solution overnight. The yolk is still goey and runny, whilst the egg white has a sweet and salty taste. Needless to say, it is the best thing ever to happen to a bowl of noodle soup.

However, I really hate the fact that I always want more than just a piece of half an egg. And to get extra means paying $1.50 for each half-egg in ramen shops across Australia. That means $3 for a whole egg. I know it’s not ridiculously expensive. But as a comparison, for $3 dollars I can buy a dozen of cage eggs or half dozen of free-range eggs. Plus $1 dollar for the soy sauce-mirin marinade. That means $4 dollars for a dozen of homemade ajitsuke tamago! (or half for free-range version).

For the sake of getting the freedom of eating as many eggs as I can (without having my cholesterol level skyrockets), I must learn how to make this myself. Luckily I found quite a few recipes for the marinade, with lots of variations. Some people even put fish sauce in the marinade, which I am not really sure if it’s the best idea? At the end I chose SeriousEats.com‘s marinade recipe because of the simple ingredients that they used.

Ramen Egg (Ajitsuke Tamago) Step

One thing to note is that they used sake as part of the marinade, and while I thought that was a great idea, I would like to try it out without sake at all. This is because I have seen from other websites that they did not need to use sake. I think it’s because the mirin itself acts as alcohol too.

I found that this was surprisingly easy to make. The only challenging part was peeling the soft-boiled eggs without breaking them and keeping the yolk runny. One thing that helped me the most was the ice bath. While boiling these eggs, prepare some ice cubes and water in a bowl. After a few minutes in the boiling water, remove eggs straight to ice water to stop the cooking process and you must wait until eggs are completely cool before peeling them. Peeling eggs under running water from the tap will help too. Also, it’s greatly recommended to use eggs that are about 4-5 days old as they are easier to peel.

Ramen Egg (Ajitsuke Tamago)
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer
Serves: 6
Ingredients
  • 6 eggs
Marinade:
  • ½ cup soy sauce
  • ½ cup mirin
  • ½ cup water
  • 2 tbsp sugar
Instructions
  1. Bring water to a boil in a saucepan over high heat. Place eggs carefully with a spoon and turn the heat down to medium-low. Set your timer to 6 minutes.
  2. Remove eggs from the saucepan after 6 minutes and place them in the ice bath. Wait until eggs are completely cool and peel them very gently without scratching the egg whites.
  3. Mix ingredients for marinade in a bowl. Then pour in marinade solution into a ziplock bag. Gently place all eggs into the ziplock bag, make sure all eggs are fully covered with the marinade. Secure bag with a rubber band and place in the fridge overnight or at least 4 hours.
  4. Serve as a snack or place them on top of ramen noodles.
Nutrition Information
Serving size: 6 Calories: 107 Fat: 5g Saturated fat: 2g Carbohydrates: 9g Sugar: 7g Sodium: 619mg Fiber: 0g Protein: 7g Cholesterol: 212mg

Step-by-Step

Bring water to a boil in a saucepan over high heat. Place eggs carefully with a spoon and turn the heat down to medium-low. Set your timer to 6 minutes.Ramen Egg (Ajitsuke Tamago) Step 1

Remove eggs from the saucepan after 6 minutes and place them in the ice bath. Wait until eggs are completely cool and peel them very gently without scratching the egg whites.Ramen Egg (Ajitsuke Tamago) Step 2

Mix ingredients for marinade in a bowl. Then pour in marinade solution into a ziplock bag. Gently place all eggs into the ziplock bag, make sure all eggs are fully covered with the marinade. Secure bag with a rubber band and place in the fridge overnight or at least 4 hours.Ramen Egg (Ajitsuke Tamago) Step 3

Serve as a snack or place them on top of ramen noodles for super hearty meal at home. Ramen Egg (Ajitsuke Tamago) Step

I cooked instant ramen noodles for two and place some ramen-toppings at the top to make it special.Ramen Egg (Ajitsuke Tamago)-1708

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Comments

    • Juventia Wu says

      you should make it sometimes when you make ramen at home. I usually cook a huge batch of eggs and they last for a week. Sometimes I have them as midnight snacks too. So good :)

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