Ramen Eggs (Ajitsuke Tamago)
Marinated ramen eggs taste delicious on a bowl of ramen or as a snack. Learn how to make these delicious soft-boiled eggs at home!
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Servings : Eggs
Calories : 93kcal
Instructions
- Bring a pot of water to a boil. Carefully add eggs to the boiling water (with a slotted spoon) and simmer gently for 6 minutes (set timer).
- Prepare a bowl with ice water and quench the eggs in it.
- Add soy sauce, mirin, sake, and sugar in a saucepan and bring to a boil. Stir until sugar is dissolved. Remove from heat and allow to cool.
- Peel cold eggs and place them in a freezer bag/ziplock bag. Pour marinade over them, seal well, and let them marinate in the refrigerator for 12-24 hours.
- Cut eggs in half and use as a topping for a ramen of your choice!
Notes
Quick Ramen Eggs: Boil eggs according to the recipe, quench them, and use for ramen. Marinating is essential for the umami taste, but can be omitted for spontaneous ramen enjoyment.
Mirin can be replaced with 2 tablespoons of rice vinegar and 2 teaspoons of sugar. If you don't have sake on hand, omit it.
Hint: To make sure all the eggs are lying in the marinade, use as small a freezer bag as possible. That's why I don't recommend marinating the eggs in a jar or container - you'd need too much of the marinade for that.
Nutrition
Calories: 93kcal | Carbohydrates: 5g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 630mg | Potassium: 82mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 238IU | Calcium: 27mg | Iron: 1mg