Ramen Eggs Ajitsuke Tamago

Step 1 · Warm the Eggs

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

• ×8Eggs, large

Step 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.

• ½ cupWater
• ×8Eggs, large
• ×8Egg Yolks

Step 3 · Chill the Eggs

Transfer eggs immediately to an ice bath for 5 minutes.

• ×8Eggs, large

Step 4 · Peel the Eggs

Peel eggs carefully, starting from the wider end.

• ×8Eggs, large

Step 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.

• ½ cupSoy Sauce, or tamari
• ½ cupWater
• 1–2 tbspSugar, or mirin if you have it
• 1 tspRice Vinegar
• ×1Ginger, small
• Kombu, or a splash of dashi
• ×8Eggs, large

Step 6 · Slice and Serve

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

• Eggs, large