Ramen Egg (Ajitsuke Tamago) Recipe

how to cook ramen eggs

There are a lot of things to love about ramen, but my favorite part is always the soft-boiled egg. A lot of people (my husband) like to eat it right away because they’re too excited to wait, but I love to leave mine until halfway through the meal or more, letting it soak up some of the broth, a little bit of the yolk melting onto the noodles, until I pop it in my mouth. After power-binging through dozens of Seonkyoung Longest’s videos, I knew that I had to make some of these little treats on my own. And they didn’t look hard at all! Only like four steps! I found the recipe she wrote on her blog, realized I had all of the ingredients in my kitchen already, and got to work. (All credit for this recipe goes to Asian at Home!)

easy ramen eggs

The Ingredients I Used:

The first step is to soft boil the eggs. Fill a pot with water (enough to cover the eggs) and bring to a boil. Once it’s boiling, carefully add the room temperature eggs with a spoon, and set the timer for six minutes. I made the mistake of adding in the eggs straight from the fridge, and six minutes wasn’t enough time to set the whites and the yolk as much as I wanted. The next batch was perfect, though! Be sure to stir the eggs around at the beginning, so the yolk can center inside the middle.

soft boiled eggs

Once six minutes is passed, put the eggs in a bowl of ice water and let sit until cooled. This will stop the cooking. You can let them sit and cool while you make the marinade! Combine the soy sauce, mirin, and dashi stock into a sauce pan. I use Hon Dashi stock powder rather than pre-made stock — to make a cup of it, add 1 tsp of the powder to one boiling hot cup of water. Stir it up, and that’s it! Boil the mixture for three minutes and then remove and let completely cool before adding to the eggs.

soy sauce and mirin and hon dashi

Now is my least favorite part… peeling the eggs. You guys, I wasted so many eggs trying to peel them while soft boiled. I was on YouTube and in the NY Times cooking section and even looking up what Martha would do — everything I tried, I would end up peeling a chunk of shell off so big that part of the white would rip off, too, revealing the gooey yolk inside. It didn’t help that the first batch I made were the ones that were too cold to start, so the eggs themselves were even softer and formless than usual.

The best technique I found was this: gently, but firmly, tap the egg on a cutting board on the top, bottom, and around the sides to make lots and lots of tiny little cracks. Then, under cold running water, peel carefully. That actually did the trick! Still, a very stressful task in my kitchen, one that I hope to get more talented at as I go, because I really, really love these eggs.

ajitsuke eggs for ramen

Once the eggs are peeled and the marinate is cooled, combine them all in a glass bowl. Cover the whole thing with plastic wrap, pressing it down so the wrap itself touches the eggs. I also covered my Pyrex with it’s lid. Pop ’em in the fridge and let them sit for at least 24 hours. The recipe says they can last up to seven days in the fridge, but most likely, they’ll be eaten too fast to see if that’s accurate or not.

soft boiled eggs for ramen

When you’re ready to eat these amazing little eggs, simply pull them out of the bowl, and cut them in half. How perfect are those yolks? Creamy, rich, and beautiful. When I made these, I also made my favorite favorite Thai-inspired chicken noodle soup that I plan to share soon! The eggs went perfectly with the meal.

ramen eggs in noodles

SO easy and adds a pretty authentic world of difference to whatever noodle or soup dish you’re eating at home. If you liked this recipe, I definitely recommend watching the other videos on Asian at Home — she’s super fun and everything she makes looks incredibly delicious.

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