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Ramen Eggs are Japanese soft-boiled eggs that are marinated in an umami-packed sauce.
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Ramen Eggs (Ajitama)

These addictively delicious Ramen Eggs are easy to prepare and recreate the authentic taste of ramen-shop-style Ajitsuke Tamago (味付け玉子), or Ajitama for short. These mouthwatering Japanese soft-boiled eggs have a creamy yolk and umami-packed white, making them delicious on noodles, in a sandwich, or as a snack all by itself!
Course Appetizer
Cuisine Japanese
Keyword easy
Level Beginner
Main Ingredient Egg
Diet Dairy-Free, Low-Carb
Prep Time 10 minutes
Cook Time 8 minutes
Marination Time 8 hours
Total Time 8 hours 18 minutes
Servings 6 eggs
Calories 119kcal
Author Marc Matsumoto

Equipment

Ingredients

Grams + US Cups - US Standard

Instructions

  • To make the ramen egg marinade, add ¾ cup low sodium chicken stock, ⅓ cup soy sauce, ⅓ cup sake, 2 tablespoons evaporated cane sugar, and 25 grams ginger to a small pot and bring the mixture to a boil. Continue boiling the mixture until it no longer smells like alcohol (this will take about 2 minutes). Let this cool to room temperature before using it.
    ¾ cup low sodium chicken stock, ⅓ cup soy sauce, ⅓ cup sake, 2 tablespoons evaporated cane sugar, 25 grams ginger
    Boiling ramen egg marinade in a pot.
  • Us the back of a spoon to crack a small round divot in the bottom of 6 large eggs.
    6 large eggs
    The trick for making soft-boiled eggs easier to peel is to make a small crack in the bottom.
  • Place the eggs in a medium saucepan and fill it with enough water to cover the eggs by 2-inches.
  • Bring the eggs to a rolling boil, and then turn off the heat. Set a timer for 5-6 minutes. The time will vary on several factors, including your eggs' size and temperature, your stove's efficiency, etc.
    Soft-boiling eggs for making ajitsuke tamago, or Japanese soft-boiled eggs.
  • When the timer is up, drain the eggs and rinse them in several changes of cold water until the eggs feel cool to the touch. Keep the eggs soaking in cold water for at least 20 minutes.
    Chilling the soft-boiled eggs thoroughly in cold water makes them easier to peel.
  • To peel the eggs, crack them all over using the back of a spoon, and then start peeling them from the bottom (where you cracked the divot), and work your way around the egg in a spiral. Make sure the egg stays wet and that you remove all of the soft membranes. Add the eggs to a zipper bag.
    Peeling soft boiled egg to make a Ramen Egg (Ajitsuke Tamago).
  • Remove the ginger and pour the soy sauce marinade over the eggs. Press out as much air from the bag as possible and seal it shut. Let the eggs marinate in the refrigerator for at least 8 hours or as long as 12.
    Ramen eggs, or Japanese soft-boiled eggs marinating in a zipper bag.
  • After they're fully seasoned, remove the Ajitama from the marinade and store them in a sealed container in the fridge for up to three days.
    Make Japanese soft-boiled eggs just like your favorite ramen shop with this authentic ramen egg recipe.

Video

Nutrition

Calories: 119kcal | Carbohydrates: 7g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 801mg | Potassium: 144mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 270IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1mg