Ajitsuke Tamago: The Ultimate Ramen Egg Recipe

Elevate your homemade ramen with these perfectly seasoned, soft-boiled eggs. Ajitsuke tamago are the secret ingredient that will take your bowl from good to unforgettable!

The Art of the Perfect Soft-Boiled Egg

Creating the ideal soft-boiled egg is a delicate balance. We’re aiming for whites that are fully set while keeping the yolks creamy, golden, and just warmed through. The magic happens between 155°F (68°C) for the whites and 158°F (70°C) for the yolks.

After extensive testing, we’ve nailed down the perfect cooking time: 5 minutes and 45 seconds. But don’t worry if you’re not a stickler for precision – 6 minutes will do the trick just fine!

The Secret to Tender Eggs

To avoid tough, rubbery egg whites, we’re keeping our cooking temperature around 190°F (88°C) – just below a full boil. This gentle approach ensures your eggs stay delightfully tender, even after marinating.

Marination Magic

Once your eggs are perfectly cooked and peeled, it’s time for a flavor bath! Our marinade is a mouthwatering blend of soy sauce, mirin, sake, and sugar. The result? Eggs with a delectable sweet-and-salty exterior that will make your taste buds dance.

Pro tip: Use our paper towel trick to ensure even marination and avoid the dreaded floating egg syndrome!

Timing is Everything

When it comes to marinating, more is not always better. A few hours will give you that perfect flavor punch without compromising texture. Marinate too long, and you risk ending up with rubbery whites and fudgy yolks – not what we’re after!

Ingredients

• 1/2 cup (120ml) water
• 1/2 cup (120ml) sake
• 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin
• 1/4 cup sugar (about 1 3/4 ounces; 50g)
• 6 large eggs

Directions

1. In a medium bowl, whisk together water, sake, soy sauce, mirin, and sugar until the sugar dissolves completely. Set this flavor-packed marinade aside.
2. Bring 2 quarts of water to a boil in a medium saucepan. Use a thumbtack to carefully pierce the fat end of each egg, creating a tiny escape hatch for air. This simple step prevents cracking and eliminates the pesky air bubble. Gently lower the eggs into the water using a spider or slotted spoon. Reduce the heat to maintain a bare simmer (about 190°F/88°C). For liquid gold yolks, cook for exactly 6 minutes. If you prefer a jammier consistency, let them go for 7 minutes. Drain the hot water and carefully peel the eggs under cold running water, treating the delicate whites with care.
3. Place the eggs in a snug-fitting bowl and pour the marinade over them until they’re just floating. Here’s where the magic happens: lay a double layer of paper towels on top and press down until they’re saturated. This clever trick keeps the eggs submerged for even marination. Refrigerate and let the flavors mingle for at least 4 hours, but no more than 12. Once marinated to perfection, discard the liquid and store your flavor-packed eggs in a sealed container in the fridge for up to 3 days. For the ultimate ramen experience, reheat these beauties right in your steaming soup bowl.

Chef’s Notes

If you’ve made chashu pork belly, use the leftover broth as a flavor-packed marinade substitute. It’s a delicious way to reduce food waste and amp up the umami!