This ajitsuke tamago – ramen eggs recipe is an easy and helpful guide in making the best ramen topping!
Ajitsuke Tamago – Ramen Eggs
4 eggs
1/2 cup aji mirin
1/3 cup soy sauce
Any other seasonings you want (garlic, ginger, chili, etc)
1. Fill a small saucepan with water (add a little salt or vinegar to the water to prevent egg white from running out if the eggs crack while cooking) and bring to a boil.
2. Remove from heat and use a spoon to lower the eggs into the hot water. Return saucepan to heat adn return to a medium boil.
3. Cook the eggs according to preference:
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6 minutes: set white and runny yolk
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6.5 minutes: set white and jammy/runny yolk
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7 minutes: set white and half set yolk
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8-9 minutes: set white and set yolk
4. When cooked to preference, immediately place the eggs in a bowl of ice water and let sit for 2 minutes.
5. While the eggs are chilling, mix the soy sauce, aji mirin, and any other seasonings in bowl or jar that will fit all 4 of the eggs.
6. Peal the eggs and place the clean, boiled eggs into the soy sauce marinade. The marinade to completely cover the eggs. If it doesn’t, add more soy sauce and aji mirin in equal proportions until the eggs are submerged.
7. Let the eggs marinate in the fridge, entirely submerged in the liquid for at least 2 hours or up to 24 hours.
8. Slice in half to serve with ramen or by themselves.
9. Enjoy!
Note: After marinating, the eggs can be stored in the fridge, covered, for up to 4 days.
The marinade can be stored for re-use in a seal container for up to 2 weeks.