Ramen Eggs (Ajitama)
Deliciously flavored soft-boiled eggs that enhance any bowl of ramen and can be enjoyed as a snack or side dish.
Ingredients
For the eggs
- 6 large large eggs Use fresh eggs for the best results.
- 2 tablespoons vinegar Optional for boiling eggs to help with peeling.
For the marinade
- ½ cup soy sauce Light sodium preferred.
- ¼ cup water
- ¼ cup mirin
- 2 tablespoons granulated sugar
Instructions
Boiling 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 for a perfect soft-boiled texture.
- If desired, add vinegar to the boiling water to assist with peeling the eggs.
- After 6 minutes, remove the eggs and shock them in ice water for about 15 minutes.
Preparing the Marinade
- In a bowl, combine soy sauce, water, mirin, and sugar.
- Stir until the sugar is fully dissolved.
- Transfer the marinade to a container for soaking the eggs.
Marinating the Eggs
- Once the eggs are cooled, crack and peel them.
- Rinse the eggs in water to remove shell bits.
- Place the peeled eggs in the marinade, ensuring they soak for at least 8 hours or overnight.
- Rotate the eggs occasionally if they are not fully submerged.
Serving
- Serve the ramen eggs halved over ramen with toppings like scallions and nori.
- They can also be enjoyed on their own as a snack or side dish.
Storage
- Store leftover ramen eggs in the refrigerator.
- Remove them from the marinade after 12 to 36 hours to prevent over-salting.
Notes
Use fresh eggs for best results and adjust marinating time for flavor strength. Shocking eggs in ice water is crucial for easy peeling and perfect texture.