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Ramen Eggs (Ajitsuke Tamago)
More recipes: Japanese recipes · Sauces and basics · All Asian recipes
12 Mintotal
6servings
–kcal
Japanese
CuisineRamen Eggs (Ajitsuke Tamago)
6
5 Minuten
7 Minuten
Japanese
Japan
Ramen eggs, called ajitsuke tamago in Japanese, are a much-loved part of Japanese cooking. You soft-boil the eggs so the yolk stays slightly runny and velvety, then marinate them until they taste sweet, salty and savory at once. They belong on a bowl of ramen, but they also go well with many other dishes or work as a snack on their own.
Good ramen eggs depend on exact cooking time and a long soak in the marinade. Take the eggs out of the boiling water at the right moment and the yolk keeps the texture you want. The marinade, a balanced mix of soy sauce, mirin, sake and water, seeps into the whites and gives them a rich, layered flavor.
These eggs show how Japanese cooks get a lot of flavor from a few ingredients. You need some patience and attention while you make them, and the result pays you back.
Ingredients
- 6 large eggs
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 100 ml water
- 1 tablespoon sugar (optional, to taste)
Instructions
- Fill a bowl with ice and water to make an ice bath. You'll use it to cool the eggs the moment they come out of the pot.
- Bring a pot with enough water to cover the eggs completely to a boil. Lower the heat to a gentle simmer.
- Lower the eggs in carefully with a ladle or spoon so they don't drop to the bottom of the pot and crack. Cook them for exactly 6.5 to 7 minutes for a soft, slightly runny yolk.
- When the time is up, take the eggs out right away and plunge them into the ice bath to stop the cooking. Leave them in the ice water for at least 3 minutes.
- While the eggs cool, make the marinade: mix the soy sauce, mirin, sake, water and sugar (if using) in a container large enough to hold the eggs.
- Peel the cooled eggs carefully and put them in the marinade. Make sure the marinade covers them completely. Lay a piece of paper towel or a small plate on top to keep the eggs under the surface.
- Marinate the eggs in the fridge for at least 4 hours or overnight. The longer they sit, the stronger the flavor.
- Take the eggs out of the marinade and halve them just before serving. You can keep the leftover marinade in the fridge for up to a week and reuse it.
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More recipes: Japanese recipes · Sauces and basics · All Asian recipes