Ramen Eggs Recipe (Ajitama)
Ramen eggs, or ajitama, are seasoned soft-boiled eggs with jammy yolks and a subtle soy sauce flavor, essential for topping ramen noodles, so easy to make!
Servings: 6 eggs
Calories: 163kcal
Ingredients
- 6 large eggs (straight from the refrigerator)
- 1 tablespoon vinegar
SOY SAUCE MARINADE
- 1 cup soy sauce
- ½ cup sake or rice wine
- ¼ cup mirin
OPTIONAL EXTRAS
- 1 clove garlic crushed
- 1 ounce knob ginger peeled and crushed
- 1 scallions chopped
- 1 piece star anise
- 1 tablespoon sesame oil
- ½ teaspoon sugar
Instructions
- Bring a pot of water to a boil, then reduce heat to a gentle boil. Swirl in vinegar.
- Submerge the eggs and boil them for 5-7 minutes (5 minutes for runny yolks, 7 minutes for soft but firm yolks*). Swirl the eggs gently in the boiling water for the first 2 minutes of cooking to help center the yolks. Remove the eggs and submerge them in ice water to cool.
- Carefully peel them and set into a bowl or baggie for marinating.
MAKE THE MARINADE
- Whisk together the marinade ingredients and pour into a saucepan. Bring to a boil. Reduce heat and simmer for 1 minute. Cool completely.
- Pour the marinade over the eggs. Seal or cover then marinate the eggs in the refrigerator for at least 4 hours. Marinate longer for a stronger flavor.
- Slice in half and serve over bowls of ramen.
Notes
Soy sauce eggs will last up to 1 week in the refrigerator.
*Egg cooking times can vary slightly depending on the size of the egg and egg temperature. It could take up to 8 minutes for more jammy-firm egg yolks. My yolks almost always come out just a bit runny at 7 minutes, which I love.
You can also use a steamer basket.
Nutrition
Calories: 163kcal | Carbohydrates: 8g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 2309mg | Potassium: 166mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg