How to Make Perfect Ramen Eggs (Ajitsuke Tamago)
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.
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.
Notes
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.