Ramen Egg (Ajitsuke Tamago)
Soft boiled eggs marinated in soy sauce and mirin.
Servings: 8 eggs
Ingredients
- 8 eggs 6-minute soft boiled
Marinade
- 1 teaspoon granulated sugar
- 4 tablespoons soy sauce
- 4 tablespoons mirin
- 4 tablespoons water
Instructions
- Fill a medium pot with water, about 4 cups. There should be enough water to cover the eggs by 1 inch. Bring water to boil. Once boiling, gently add eggs one by one. Set a timer for 6 minutes.(6 minutes for a runny yolk, 8 minutes for a custard-like yolk)
- Lower the heat to maintain a gently boil. Prepare an ice bath for the eggs; fill a medium bowl with ice and water. After 6 minutes, immediately turn off the heat and take eggs out. Leave them in the ice bath for 15 minutes.
- Make the marinade. In a gallon sized plastic bag, add the sugar, soy sauce, mirin, and water and stir until the sugar dissolves. A 24 ounce mason jar also works great.
- Once the eggs are cool, gently crack them and peel. Add them to the marinade.
- Remove as much air as possible from the bag to have the eggs completely submerged in the marinade. Refrigerate for 8 hours or overnight. The eggs will get saltier the longer they are in the marinade.
Notes
For food safety issues, this marinade is one time use only.
Depending on your salt preference, remove the eggs from the marinade after 8-24 hours and enjoy them within 3 days.