Ajitama, also known as ramen eggs or ajitsuke tamago, are soft-boiled eggs marinated overnight in a soy sauce mixture. Ramen eggs have a rich umami flavor and are a quintessential ramen topping or snack.
Boil the water and eggs - Fill a saucepan or small pot with water. Bring the water to a boil on medium heat. Use tongs or a slotted spoon to carefully lower the eggs in the water and cook for 8 minutes. Lower the heat so that the water simmers. Set a timer to be exact.
4 eggs
Fill a bowl with ice water - As the eggs cook on the stovetop, fill a bowl with cold water and ice. The bowl of ice water will stop the eggs from cooking and will preserve the soft yolk.
Cool the eggs - Once the timer pings, use the tongs or spoon to transfer the eggs from the pot to the bowl of ice water. Let the eggs cool in the ice water for 5 minutes before you peel them.
Make sauce - While the eggs cool, make the marinade. Add soy sauce, mirin, sake, and brown sugar to a mixing bowl and mix until incorporated. Set aside.
Crack the eggshells - Using a spoon, lightly tap each egg to crack the shell. The shell should easily peel off once the egg is cooled. Pour the soy sauce mixture into a resealable bag and place the eggs inside. Push the air out of the bag so the eggs are well covered in the sauce to marinate.
Marinate - Marinate the eggs in the refrigerator for at least 8 hours or overnight. When ready to enjoy, wet a knife to slice the eggs in half and serve.
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Notes
Top Tips
Make sure the eggs are at room temperature - If the eggs are cold and right out of the fridge, they will crack when lowered into the hot water.
Use a wet knife - Cut the eggs with a wet knife to help prevent the yolks from sticking to the knife
Make ahead of time - We often make these the night before we plan to enjoy them so we can streamline the ramen process.