Classic Ramen Eggs (Ajitama)
Learn how to make perfect ramen eggs, also known as Ajitama, with jammy yolks and a savory, marinated flavor. These eggs are a staple in ramen bowls and can also be enjoyed as a snack.
Equipment
- Pot
- Slotted Spoon
- Ice Bath Bowl
- Small Bowl or Airtight Container
Ingredients
Main Ingredients
- 6 Large Eggs fresh eggs are best but slightly older ones peel easier
- 1/2 cup Soy Sauce good quality
- 1/4 cup Mirin
- 2 tbsp Sake optional
- 1/2 cup Water
- 1/2 tsp Sugar optional, to balance saltiness
- Ice for ice bath
Instructions
Cooking Eggs
- Bring a pot of water to a rolling boil and carefully lower the eggs into it.
- Cook large eggs for 6 minutes 30 seconds for a jammy yolk, or 7 minutes for a firmer yolk. Immediately transfer to an ice bath for at least 5 minutes to stop cooking.
Peeling Eggs
- Gently tap cooled eggs to crack the shell, then peel them under cold running water or in the ice bath for easier peeling.
Marinating Eggs
- Whisk together soy sauce, mirin, sake (if using), water, and sugar (if using) in a bowl or container.
- Add peeled eggs to the marinade, ensuring they are fully submerged (weigh down if necessary).
- Cover and refrigerate for at least 6 hours, or ideally overnight, up to 24-48 hours for best flavor.
Notes
For best results, use good quality soy sauce and allow adequate marinating time. The optional sake adds an extra layer of umami to the marinade. The sugar helps balance the saltiness, so adjust to your preference. Enjoy these delicious ramen eggs in your favorite ramen or as a standalone snack!