There’s something magical about a bowl of ramen topped with Ramen Eggs (Ajitsuke Tamago) — rich, flavorful, and perfectly marinated. The first time I made them, my two-year-old was fascinated by the way I gingerly placed the eggs in boiling water. He sat on the counter, wide-eyed, waiting to see what would happen next. Since then, Ramen Eggs have become a family favorite, seamlessly fitting into our weeknight dinner rotations.
Craving more breakfast inspiration? Don’t miss our delicious Crescent Roll Breakfast Recipes .
Why you’ll love this recipe
Ramen Eggs (Ajitsuke Tamago) are incredibly versatile. With their creamy yolk, they not only elevate any ramen bowl, but are also a tasty addition to bento boxes and can even be enjoyed as a standalone snack. This recipe is simple to prepare and the marinade gives the eggs a balanced mix of salty and sweet flavors.
Ingredients
- 4 large eggs (50 g each without the shell), refrigerated
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup sake (or water)
- 1 tsp sugar
Step-by-step instructions
Gather all the ingredients beforehand. Combine the soy sauce, mirin, sake, and sugar in a small saucepan. Bring this mixture to a gentle boil, whisking to ensure the sugar is fully dissolved. After simmering for just a minute, turn off the heat and set the marinade aside to cool completely.
In a medium saucepan, bring 4 cups (1L) of water to a full boil. Carefully lower the eggs one by one into the boiling water. Set your timer for 7 minutes and lower the heat, keeping a gentle boil. After 7 minutes, immediately transfer the eggs to a bowl of iced water for cooling. Leave them to chill for 15 minutes.
Once the eggs are cool, gently crack the shell at the wide end, peeling vertically. Place these peeled eggs in a plastic bag with the cooled marinade, seal the bag well after removing excess air, and refrigerate for 8 hours or overnight. Make sure to rotate the eggs occasionally to ensure even marination.
When you’re ready to serve, simply remove the eggs from the marinade, slice them in half lengthwise, and enjoy these delightful Ramen Eggs on ramen, as a bento topping, or as a savory snack.
Recipe tips & variations
For a slightly firmer yolk, boil the eggs for an additional 1 minute. If you prefer a sweeter marinade, add a little more sugar to the mixture. You can also experiment by adding some chili flakes for a spicy kick.
Storage & reheating
Store any leftover Ramen Eggs (Ajitsuke Tamago) in the refrigerator for up to 3 days. It’s best not to reheat these eggs, as they are meant to be enjoyed cold or at room temperature.
FAQs
How long can I marinate the eggs?
You can marinate the eggs up to 24 hours for a deeper flavor, but beware that they might become too salty if left longer without adjusting the marinade.
Can I make these without sake?
Absolutely! Just replace the sake with water or additional mirin for a non-alcoholic version.
What can I do with leftover marinade?
You can use the leftover marinade as a seasoning sauce for stir-fries or as a base for a salad dressing.
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How to Make Ramen Eggs (Ajitsuke Tamago) at Home
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make rich and flavorful Ramen Eggs (Ajitsuke Tamago) with this simple recipe that adds a perfect touch to any ramen bowl.
Ingredients
- 4 large eggs (50 g each without the shell), refrigerated
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake (or water)
- 1 tsp sugar
Instructions
- Gather all the ingredients beforehand.
- Combine the soy sauce, mirin, sake, and sugar in a small saucepan. Bring this mixture to a gentle boil, whisking to ensure the sugar is fully dissolved. After simmering for just a minute, turn off the heat and set the marinade aside to cool completely.
- In a medium saucepan, bring 4 cups (1L) of water to a full boil. Carefully lower the eggs one by one into the boiling water. Set your timer for 7 minutes and lower the heat, keeping a gentle boil. After 7 minutes, immediately transfer the eggs to a bowl of iced water for cooling. Leave them to chill for 15 minutes.
- Once the eggs are cool, gently crack the shell at the wide end, peeling vertically. Place these peeled eggs in a plastic bag with the cooled marinade, seal the bag well after removing excess air, and refrigerate for 8 hours or overnight. Make sure to rotate the eggs occasionally to ensure even marination.
- When you’re ready to serve, simply remove the eggs from the marinade, slice them in half lengthwise, and enjoy these delightful Ramen Eggs on ramen, as a bento topping, or as a savory snack.
Notes
- For a slightly firmer yolk, boil the eggs for an additional 1 minute.
- If you prefer a sweeter marinade, add a little more sugar to the mixture.
- You can also experiment by adding some chili flakes for a spicy kick.
- Prep Time: 8 hours
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Boiling, Marinating
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 70
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg