Ramen Eggs Ajitsuke Tamago
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Ramen Eggs Ajitsuke Tamago

Here’s the clean, reliable way to make ramen eggs (ajitsuke tamago). This gives you set whites and a jammy, custardy yolk.

Set whites with a jammy, custardy yolk, perfect for ramen or rice bowls.

8 servings

~5 min, plus ~5 hrs ahead

Ingredients

  • Eggs, large×8
  • Soy Sauce, or tamari½ cup
  • Water½ cup
  • Sugar, or mirin if you have it1–2 tbsp
  • Rice Vinegar optional1 tsp
  • Ginger, small optional×1
  • Kombu, or a splash of dashi optionalto taste

Instructions

  1. Warm the Eggs

    Bring eggs to room temperature by taking them out of the fridge 10–15 minutes ahead.

  2. Boil the Eggs

    Bring a pot of water to a full boil. Gently lower eggs in with a spoon. Boil for 6½ minutes for jammy yolks.

  3. Chill the Eggs

    Transfer eggs immediately to an ice bath for 5 minutes.

  4. Peel the Eggs

    Peel eggs carefully, starting from the wider end.

  5. Marinate the Eggs

    Mix marinade ingredients until sugar dissolves. Submerge eggs. If they float, cover with a paper towel soaked in marinade. Marinate 4–12 hours in the fridge.

  6. Slice and Serve

    Slice eggs in half right before serving on ramen, rice bowls, or eat as-is.

Key Tips

Texture control: Time starts once the eggs hit boiling water. Too salty? Dilute marinade with more water. Short on time? Even 2 hours of marinating is good. Storage: Peeled, marinated eggs keep ~3 days in the fridge.

Start Cooking