Ramen Egg
Ramen eggs, or ajitsuke tamago, are marinated soft-boiled eggs that enhance the flavor of any ramen bowl with their creamy texture and sweet-savory marinade.
Ingredients
Main Ingredients
- 4 large Eggs Use fresh eggs for the best flavor and texture.
- 1/4 cup Soy sauce The salty base of the marinade.
- 1/4 cup Mirin An essential Japanese sweet rice wine, provides sweetness.
- 1 tablespoon Sugar Adjust sweetness based on personal preference.
- Water As needed for boiling and ice bath.
Instructions
Boiling Eggs
- Bring a pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes for a soft yolk.
Prepare Ice Bath
- Immediately transfer the eggs to an ice bath to stop cooking for 5-10 minutes.
Mix Marinade
- In a bowl, mix soy sauce, mirin, and sugar until the sugar dissolves.
Peel Eggs
- Peel the eggs gently under running water for easier removal of the shell.
Marinate Eggs
- Submerge the peeled eggs in the marinade, ensuring they are fully submerged.
Rest and Serve
- Let them marinate for at least 30 minutes or up to overnight in the refrigerator before serving.
Notes
Freshness matters: Use the freshest eggs you can find for the best results. Adjust timing and experiment with different marinades for variety. Store properly in an airtight container to maintain freshness.