Japanese Soy-Cured Ramen Eggs
Around the World in 80 Eggs, day 21
Upgrade your ramen game with Japanese ramen eggs, also known as "ajitsuke tamago" (say it however you want, these things are delicious). These aren't your average hard-boiled eggs because:
- Gooey Yolk Goodness: Forget rock-solid yolks. Ramen eggs are soft-boiled for a creamy, dreamy centre that are jam packed with flavour in every bite. Perfect for dipping your noodles in! (Or, just snack on them or serve it with steamed rice and a little chilli oil)
- Flavour Bath: After their boil, the eggs take a dip in a marinade bath (think soy sauce, sweet rice wine, maybe even some sake) that infuses them with savoury and slightly sweet goodness.
- Eye Candy Alert: Ramen eggs aren't just yummy, they're cute too! The marinade gives the whites a cool brown tint that looks awesome next to the bright yellow yolk and all the other ramen goodness in your bowl.
Basically, ramen eggs are like tiny flavour and texture bombs that take your ramen experience to the next level. They are simple and absolutely delicious. I love making a big batch of them so keep in the fridge as they make a great topping to rice bowls and also bowls of slurpy noodles.
For the ramen recipe, see pairing suggestions.
Servings
Feeds
6
Prep Time
5
mins
Cook Time
6
mins
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About this recipe..
Ingredients
- 6 large eggs, at room temperature (adjust the quantity based on your needs)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce (optional, for a deeper colour)
- 2 tbsp mirin (sweet rice wine)
- 120ml (1/2 cup) water
Pair it with
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Instructions
- Boil the eggs. For the perfect soft-centred eggs, or firmer if you prefer, here's how I do it:
- Bring a pot of water to a boil. Once the water is boiling, carefully lower the eggs into the pot using a slotted spoon. Set a timer for 6-7 minutes if you want runny yolks (perfect for that soft-boiled texture) or 8-9 minutes for slightly firmer, jammier yolks.
- While the eggs are boiling, prepare an ice bath (a bowl of cold water with ice cubes, or an ice pack to save on wasted ice!)
- As soon as the timer goes off, immediately transfer the eggs to the ice bath. Let them sit for at least 5 minutes to stop the cooking process and make the eggs easier to peel.
- Once cooled, gently tap the eggs on a hard surface and peel them under running water for a clean, smooth peel.
- Ice Bath: Immediately after boiling, transfer the eggs to a bowl filled with ice water. This stops the cooking process and ensures a soft yolk. Let the eggs chill in the ice bath for at least 15 minutes.
- Prepare the Marinade: While the eggs chill, combine the light soy sauce, dark soy sauce (if using), mirin, and water in a small saucepan or container. Heat the marinade gently over low heat until just simmering. Remove from heat and let cool slightly.
- Marinate: Peel the cooled eggs carefully. You can gently crack the shells all over to help the marinade penetrate. Place the peeled eggs in a jar or container with a tight-fitting lid. Pour the cooled marinade over the eggs, ensuring they are completely submerged.
Refrigerate the marinated eggs for at least 12 hours, but ideally longer for deeper flavour. The longer they marinate, the richer the flavor becomes and the yolk will develop a jammier consistency. The eggs will keep well in the refrigerator for up to 3-5 days. - Serve: Once ready to serve, remove a marinated egg from the jar and slice it in half with a sharp knife. The beautiful contrast of the browned whites and the vibrant yellow yolk is a delightful sight. Enjoy your ramen eggs on top of a steaming bowl of ramen, or simply savour them on their own with some rice.
Tips:
- Use room temperature eggs for even cooking. Cold eggs take longer to cook and can result in uneven yolks.
- Adjust the marinating time to your preference. For a milder flavour, marinate for a shorter time.
- You can experiment with different flavourings in the marinade, such as sake, ginger, or garlic.
- Be gentle when peeling the eggs after boiling to avoid tearing the whites.
Video demonstration
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