I’m going to be honest here, despite how often I make ramen I’m either too lazy or forgetful to make them this way and usually settle with a regular ‘ol 7 minute egg. Which is a completely acceptable way to enjoy ramen. But if you have the time and want to make things a little more special (and have a small pile of gorgeous tasty eggs) give this recipe a try.
This recipe is for four gorgeously jammy eggs, marinated in a mixture of mirin and soy. The egg white gently absorbs the flavour and it makes a beautiful compliment to any ramen, but also goes great with rice dishes or even eaten as a quick snack.
What you need:
- 4 eggs, cold from the refrigerator
- 4 tbsp mirin
- 4 tbsp soy sauce
- 1/3 cup water
- Bring a small pot of water to a rolling boil, gently place cold eggs into water and boil for exactly 7 minutes. We use cold eggs for precise cooking time, if you’re using room temperature eggs they will cook faster and time will have to be adjusted.
- Once eggs are done drain and rinse eggs under cold water to stop the cooking process. You can also transfer them to an ice bath if you wish but I find running a cold tap over them for a few minutes works perfectly fine.
- Gently peel eggs, if you have super fresh eggs this may be tricky. A tip I learned from peeling 8 billion eggs for catering is to peel them in the pot of water. The water gets between the shell and makes it much easier. Then gently use the side of your thumb/finger to kind of push the eggshell. Fingernails tend to ruin everything. Be gentle still as the egg will still be fairly soft.
- In a sealable zip top bag or container, place mirin, soy sauce and water. Gently lower eggs into mixture. I find using a bag works best as you can remove the air and each egg will stay perfectly submerged.
- Place eggs with marinade into the fridge overnight. If you’re pressed for time these are fine to enjoy around 4 hours, but waiting is always best.
2 thoughts on “Ramen Eggs – Ajitsuke Tamago”
This is fantastic! I’ve never heard of this – the eggs must be really good. Thanks!
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