Perfect Ramen Eggs (Ajitsuke Tamago)
These jammy Ramen Eggs are sweet, salty, rich, and bursting with umami—a perfect soft-boiled topping for your ramen or a flavorful snack on their own.
Equipment
- 1 Pot Large enough to submerge eggs
- 1 Bowl For ice water bath
- 1 Saucepan For simmering marinade
- 1 Resealable bag or container For marinating eggs
Ingredients
Main ingredients
- 4-5 large eggs 2 oz / 57 g each
- ¾ cup mirin or Aji mirin
- ¼ cup regular soy sauce
- ¼ cup dark soy sauce or substitute with regular soy sauce + 1 tablespoon brown sugar
- ½ cup water optional, for longer marinating
- ½ teaspoon cayenne pepper
- 2 cloves garlic or 1 inch piece ginger, sliced
- 1 star anise
Instructions
Instructions
- Bring a pot of water to a boil. Gently add the eggs and boil for exactly 6 and a half minutes for jammy yolks.
- Transfer eggs to an ice water bath immediately to stop cooking and let them cool completely.
- While eggs cool, mix mirin, soy sauces, water (if using), cayenne, garlic or ginger, and star anise in a saucepan. Bring to simmer, then cool completely.
- Peel each egg gently and place in a resealable bag or container.
- Pour cooled marinade over eggs to submerge. Seal and refrigerate for at least 4 hours or overnight.
- Slice eggs in half and serve with hot ramen or as snacks.
Notes
For best flavor, marinate at least 8-12 hours. These keep well for up to 5 days in the fridge.