ramen eggs
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Easy to make ramen egg recipe

I’ve always loved eating the runny yolks in ramen in those Japanese restaurants and only when I started looking at how to make ramen eggs (or Ajitsuke Tamago), did I realise how easy it is to make these delicious flavourful eggs with creamy runny yolks at home. Using very simple ingredients, ramen eggs are a great condiment to ramen dish.

ramen eggs ingredients

Several food blogs on the internet have different timings to make ramen eggs and I’ve tried quite a number of them. As I usually use medium sized eggs, the timing I always abide to is 7 minutes of boiled cold eggs over simmering low heat then soak the eggs as long as possible in ice cold water, or at least for 10 minutes, this way the eggs are much easier to peel and there’s no breakage on the egg whites.

How to make ramen egg that’s full of the umami flavours? The marinade I use is very simple, just water, soy sauce and mirin. I’ve also used citrus infused soy sauce, no mirin, and they all turned out really nice. You can also try different flavours by adding spices and herbs too, similar to tea eggs, a Taiwanese version of such flavoured eggs using herbs and spices, however with herbs and spices, you might want to heat the mixture so that the flavours can infuse into the marinade.

ramen eggs

A few things to take note of when making ramen eggs:

  • I have always used cold eggs straight from the fridge as many other recipes also recommended, I have never used one in normal room temperature. I think it’s best to stick to what works so far.
  • I boil the water first, making sure there is enough water to cover the eggs, then add the cold eggs carefully and lower the heat to simmering boiling (slow low boil).
  • I have tried soaking the boiled eggs in ice cold water for 3 minutes and 5 minutes, but I realised the longer I leave it in the ice cold water, the better. Eggs soaked for 3 minutes, the egg white tend to break easily and I find the shell difficult to peel.
  • I also like leaving it in the fridge overnight in an air-tight container. The ramen eggs in my family usually last only 1 day, my family really loves eating them and there is always never enough.
  • The marinade is (by right) reusable, however I usually do not do that, for freshness and hygiene sake.

If you want to add another condiment to a ramen dish, check out this recipe on Char Siew.

ramen eggs

How To Make Ramen Egg

Ramen eggs with creamy runny yolks and flavourful egg whites are the best condiments on a ramen dish. It's very easy to make with really simple ingredients. Boil then cool the eggs and marinate with a mixture of soy sauce, mirin and water.
5 from 2 votes
Prep Time 5 mins
Cook Time 17 mins
Marinade 2 hrs
Total Time 2 hrs 22 mins
Course Side Dish
Cuisine Japanese
Servings 4 people
Calories 96 kcal

Ingredients
  

  • 6 Medium sized eggs Cold
  • 300 ml Water Enough to cover eggs for marinade
  • 3 tbsp Soy sauce
  • 3 tbsp Mirin

Instructions
 

  • Make marinade by mixing water, mirin and soy sauce
  • Bring water to boil. Then add cold eggs in and reduce heat to simmering boiling for 7 minutes
    boiling egg
  • Place boiled eggs into ice cold water for at least 10 minutes
    cool eggs in ice water
  • Peel eggs and add eggs into the marinade
    peel eggs
  • Chill eggs in marinade in the fridge for at least one hour. Best to keep overnight.
    marinade ramen eggs
  • Serve and enjoy!
    ramen eggs

Video

Keyword condiment, egg, ramen egg

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