Make perfect ramen eggs at home with this easy recipe! Soft-boiled, marinated, and bursting with umami — just like the ramen eggs served in top Tokyo ramen shops.
⭐ Why These Eggs Are Special
✔ 6.5-minute jammy yolk perfection
✔ Double-marinade technique for maximum flavor
✔ Make-ahead magic (tastes better after 24 hours)
Yields: 6 eggs
Prep time: 5 minutes
Cook time: 7 minutes (plus chilling time)
Ingredients:
- 6 large eggs
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (optional, can substitute with water)
- 1 teaspoon sugar
- 1/4 cup water
Equipment:
- Medium saucepan
- Small bowl
- Measuring cups and spoons
- Slotted spoon
- Resealable plastic bag or container
Instructions:
Step 1: Prepare the Marinade
In a small bowl, whisk together the soy sauce, mirin, sake (if using), sugar, and water until the sugar is dissolved. Set aside.
Step 2: Cook the Eggs
Bring a medium saucepan of water to a rolling boil. Gently lower the eggs into the boiling water using a slotted spoon.
Step 3: Soft Boil the Eggs
Cook the eggs for exactly 7 minutes for a jammy yolk. For a slightly more set yolk, cook for 7.5 minutes.
Step 4: Cool the Eggs
Immediately transfer the cooked eggs to an ice bath (a bowl of ice water). Let them cool completely for at least 5 minutes. This stops the cooking process and makes them easier to peel.
Step 5: Peel the Eggs
Gently peel the cooled eggs. They should peel easily.
Step 6: Marinate the Eggs
Place the peeled eggs in a resealable plastic bag or a shallow container. Pour the prepared marinade over the eggs, ensuring they are mostly submerged.
Step 7: Chill the Eggs
Refrigerate the eggs for at least 4 hours, or preferably overnight, for the best flavor. Flip the bag or eggs in the container occasionally to ensure even marination.
Step 8: Serve
Slice the marinated ramen eggs in half and serve them in your ramen, or enjoy them whole as a delicious snack.
💡 Ramen Chef Secrets
✔ Egg age matters: 7-10 day-old eggs peel easiest
✔ Marinade reuse: Strain and freeze for the next batch
✔ Extra glossy: Brush with marinade before serving
🍽️ Beyond Ramen Uses
- Rice bowl topping (donburi)
- Salad garnish
- Drinking snacks with beer
🌡️ Storage
- Fridge: 4 days in marinade (flavor intensifies)
- Freeze yolks only: 1 month for ramen broth swirl
📊 Nutrition (Per Egg)
Calories: 80 | Protein: 6g | Carbs: 4g
Enjoy your delicious homemade Ramen Eggs (Ajitsuke Tamago)!
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