why make this recipe
Ramen eggs, or Ajitama, are a delicious addition to any bowl of ramen. Their rich, savory flavor enhances the overall taste of the dish. Making these eggs at home is easy and allows you to control the seasoning to your preference. Plus, they make a great snack on their own or a flavorful side for various meals.
how to make Ramen Eggs (Ajitama)
Ingredients:
- 6 large eggs (*see note)
- Vinegar (optional for boiling eggs)
- ½ cup soy sauce (light sodium)
- ¼ cup water
- ¼ cup mirin
- 2 tablespoons granulated sugar
Directions:
- Boil the eggs: Bring a pot of water to a boil and gently place the eggs in the boiling water. Let the eggs boil for 6 minutes to achieve the perfect soft-boiled texture. If you wish, add some vinegar to the water to help with peeling later. Use about 2 tablespoons of vinegar per 5 to 6 cups of water.
- After the 6 minutes are up, remove the eggs from the boiling water and shock them in ice water. This helps stop them from cooking further and makes them easier to peel. For the best results, leave them soaking for about 15 minutes or longer.
- Make the marinade: While the eggs cool, prepare the marinade. In a bowl or marinating container, combine the soy sauce, water, mirin, and sugar. Stir until the sugar is dissolved. If you used a bowl, transfer the marinade to a container for soaking the eggs.
- Marinate the eggs: Once the eggs have cooled, crack and peel them. Rinse them in water if needed to get rid of any bits of shell. Place the peeled eggs into the marinade and let them soak for at least 8 hours, or overnight for the best flavor. If the eggs are not completely submerged, be sure to rotate them occasionally.
- Enjoy the eggs in your ramen, as a side, or as a snack. If you have leftovers, remove the eggs from the marinade after 12 to 36 hours depending on how strong you like the flavor.
how to serve Ramen Eggs (Ajitama)
Ramen eggs are best served halved over a steaming bowl of ramen, nestled among your favorite toppings, like scallions and nori. They also work well as a side dish or a tasty snack on their own. Their soft, creamy yolks make for a delightful experience with each bite.
how to store Ramen Eggs (Ajitama)
If you have leftover ramen eggs, store them in the refrigerator. Be sure to remove them from the marinade after 12 to 36 hours, as prolonged soaking can make them too salty. Keep them in an airtight container for freshness.
tips to make Ramen Eggs (Ajitama)
- Use fresh eggs to achieve the best results.
- Shocking the eggs in ice water is crucial for easy peeling and perfect texture.
- Adjust the marinating time based on how strong you want the flavor to be.
variation
You can experiment with different marinades by adding ingredients like garlic, ginger, or chili flakes for a unique twist.
FAQs
Q: Can I use eggs that are not fresh for making ramen eggs?
A: It’s best to use fresh eggs to ensure the best flavor and texture. Older eggs can be harder to peel and may affect the taste.
Q: How long can I keep the ramen eggs in the refrigerator?
A: Ramen eggs can be stored in the refrigerator for up to 3 days after they have been removed from the marinade.
Q: Can I freeze ramen eggs?
A: Freezing is not recommended, as it can change the texture of the eggs. They are best enjoyed fresh or stored in the refrigerator.