Although ramen eggs may seem like they would be complicated to make, they are actually quite simple! In fact, you can learn how to make perfect ramen eggs with just three ingredients. All you need is sake, mirin, tamari, and eggs.
Ramen eggs, known in Japanese as Ajitsuke Tamago or Ajitama, are a must-have topping for ramen! These eggs are soft-boiled and have a gooey, runny yolk that perfectly combines with your rich ramen broth.
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Whether you enjoy a packet of instant ramen or slurp homemade noodles, ramen eggs are an excellent addition.
While many ramen egg recipes call for soy sauce, this recipe uses tamari, a Japanese-style soy sauce. Unlike soy sauce, tamari is gluten-free and wheat-free, making these ramen eggs entirely gluten-free!
Read on to learn how to make perfect ramen eggs!
What Are Ramen Eggs?
Ramen eggs are Japanese styled soft boiled eggs marinated for over 12 hours in a savory marinade. Ramen eggs are sometimes referred to as soy sauce eggs or shoyu eggs.
These eggs have chewy egg whites that are deeply infused with umami flavors and soft, jammy egg yolk. The egg yolk is generally the main star of these eggs, and they almost have a preserved texture from the marinade.
Ramen eggs are super flavorful, and they are usually cut in half and served on top of a delicious bowl of noodles.
These eggs are commonly served with other traditional ramen toppings, including corn, green onion, bamboo shoots, seaweed, and chashu pork.
How to Make Boiled Eggs
You can make boiled eggs the traditional way by simply adding them to a pot with boiling water. However, there are also plenty of other ways to cook eggs.
For example, you can use an instant pot, rice cooker, air fryer, or egg maker.
Simply follow the instructions for making soft boil eggs in the specific appliance. Then, they are ready to be turned into the perfect ramen eggs.
How Long to Cook Ramen Eggs?
Getting the correct cooking time is the most crucial part of how to make perfect ramen eggs. If you overcook the eggs, they will not have the iconic thick and runny yolk that all ramen eggs have.
Likewise, the egg whites will not be fully solidified if you undercook ramen eggs. To get the perfect ramen eggs, boil them in water for six and a half minutes.
If you prefer a more jammy consistency, boil for 7 minutes.
What Can You Use Instead of Tamari?
If you can’t find tamari, the best substitute is soy sauce. This is because tamari is considered a Japanese-style soy sauce.
In addition, tamari can be replaced with soy sauce in a 1-to-1 ratio, so there aren’t any difficult measurement conversions.
Soy sauce and tamari taste relatively similar, and both have a salty, umami taste with a hint of sweetness. You can also use liquid aminos or coconut aminos.
Why Put Boiled Eggs in Cold Water?
Once your eggs are finished cooking, you should immediately place them into a bowl of ice water. This will stop the egg from cooking and keep your ramen eggs at that perfect soft-boiled level of doneness.
The cold water will also help the shell separate from the egg. This makes the boiled eggs much easier to peel.
In addition, placing the eggs in a cold water bath will prevent the egg whites from peeling off with the shell, leaving rough and visually unappealing eggs.
Can You Reuse Ramen Egg Marinade?
Yes! You can reuse the marinade up to three times, so it is best to keep it if you plan on making more ramen eggs.
Remember, each time you use the marinade, it will be slightly more diluted.
To keep the marinade, store it in an airtight container in the refrigerator until you are ready to make more.
You can also use any leftover ramen egg marinade to marinate some meats such as chicken or pork.
How Long Should the Eggs Marinate?
Once you peel the eggshells, let the eggs marinate for at least 12 hours. You can let them marinate longer if you want the eggs to be darker brown and have more flavor.
Keeping the eggs in the marinade for at least half a day allows the marinade to reach the egg yolk, giving the yolk a more jammy texture.
Perfect Ramen Egg Recipe
Ingredients
Servings: 4
- 4 large eggs (fresh from the fridge)
- 1/4 cup tamari
- 1/4 cup mirin
- water (filled about half an inch)
- 1/4 sake
Cookware and Tools
- Small saucepot
How to Make Perfect Ramen Eggs (Step-by-Step)
Step 1. Bring Your Water to a Boil
In a small saucepot, bring your water to a boil over high heat. Use roughly half an inch of water.
Step 2. Boil the Egg
Once the water comes to a full boil, add the egg and cover the saucepot with a lid. Allow the egg to boil for 6 minutes and 30 seconds (runnier consistency) to 7 minutes (more jammy, less runny consistency).
Step 3. Cool and Peel the Egg
After the timer goes off, remove the egg and place it in an ice-water bath for 15 minutes until it’s manageable to peel safely.
Step 4. Prepare Ramen Egg Marinade
In a small saucepot, combine the tamari, mirin, and sake and bring it to boil over high heat for about 2 to 3 minutes. Then, remove it from the stovetop and let it cool completely.
Step 5. Marinate the Egg
In a small bowl (along with the cooked soft-boiled eggs), pour the marinade over and ensure the eggs are covered completely. Use a paper towel to soak and cover the eggs. Let the eggs marinate for at least 12 hours.
* I recommend using a smaller, deeper bowl than what I’m using here to ensure full coverage.
I left my egg to marinate for over 24 hours and this is what it resulted in!
How to Store Ramen Eggs
You can store the ramen eggs in the container you used to marinate the eggs and keep them in the refrigerator for up to 3 days.
Since ramen eggs get more flavorful the longer they marinate, ramen eggs taste even better a few days later. This makes them excellent for meal prepping.
What Can You Serve With Ramen Eggs?
Of course, the main way to eat these umami eggs is to add them to ramen. These ramen eggs taste excellent with any type of ramen.
You can add them to instant ramen for a quick and easy meal or use them as a topping for homemade tonkatsu or shoyu ramen.
Ramen eggs can also be eaten alone as a snack or served with rice. The soft and rich egg yolk is perfect for a rice bowl with braised meats.
Did you make this recipe? Please leave a comment and star rating below! I’d love to hear from you.
How to Make Perfect Ramen Eggs (Ajitsuke Tamago)
Ingredients
- 4 large eggs (fresh from the fridge)
- 1/4 cup tamari
- 1/4 cup mirin
- 1/4 sake
- water (filled about half an inch)
Instructions
- In a small saucepot, bring your water to a boil over high heat. Use roughly half an inch of water.
- Once the water comes to a full boil, add the egg and cover the saucepot with a lid. Allow the egg to boil for 6 minutes and 30 seconds (runnier consistency) to 7 minutes (more jammy, less runny consistency).
- After the timer goes off, remove the egg and place it in an ice-water bath for 15 minutes until it’s manageable to peel safely.
- In a small saucepot, combine the tamari, mirin, and sake and bring it to boil over high heat for about 2 to 3 minutes. Then, remove it from the stovetop and let it cool completely.
- In a small bowl (along with the cooked soft-boiled eggs), pour the marinade over and ensure the eggs are covered completely. Use a paper towel to soak and cover the eggs. Let the eggs marinate for at least 12 hours.
