Ramen Eggs (ajitsuke Tamago)

Soft boiled marinated eggs for ramen topping

 
Ryan Goodwin avatar
Ryan GoodwinPublished on 11/12/2017

Imho the egg is the most important ramen topping, more important than the meat. The real trick is getting a perfect soft boil so the yolk spills out slow as you slurp.

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5 Comments

What you will need

6 eggs

1/4 cup soy sauce

1/4 cup water

1/4 cup brown sugar

1/4 cup rice vinegar

How to cook

1

Prepare a steamer

I use my old faithful metal steamer basket. Add a little water and crank up the heat.

2

Steam eggs 5 min.

When your steamer is at a full boil, add the eggs and cover. Start a timer for 5 minutes. I'm at sea level, and I keep my eggs chilled. You may need to adjust the time at higher altitude or with room temperature eggs.

3

Peel

After 5 minutes, the whites of the eggs should be set with the yolks still runny like in the cover photo. Rinse with cold water and peel gently.

4

Prepare marinade

Combine soy, water, sugar, and vinegar. Mix well. Poor over eggs.

Combine soy, water, sugar, and vinegar. Mix well. Poor over eggs.

5

Cover and refrigerate

Add some kind of weight to keep the eggs submerged. Refrigerate. Eggs should be ready in a couple hours but they can stay in the marinade for a day or so before they get too salty

Add some kind of weight to keep the eggs submerged. Refrigerate. Eggs should be ready in a couple hours but they can stay in the marinade for a day or so before they get too salty

Comments

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Rafael Sanches avatar
Rafael Sanches11/13/2017 ☰
I always wondered how they made this. Thank you so much!
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Blaze Fisher avatar
Blaze Fisher51 days ago ☰
I have never had theses could anyone describe the taste or if they would recomend them?
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Ryan Goodwin avatar
Ryan Goodwin51 days ago ☰
I'm biased since I created this recipe, but they are delicious. It's a soft-boiled egg, so just an egg with a typical hard boiled white, but the yolk is still a little runny, like an egg fried over easy. The marinade only really sinks into the surface of the egg, unless you let it sit for a long time. So the surface is a little salty/sour/sweet. The combination is delicious, and particularly good in ramen, as the creamy yolk and acidic pickling liquid mix with the ramen broth.
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