Ramen Egg (Ajitsuke Tamago)
Learn to make the perfect marinated ramen egg with a soft or firm yolk option.
Contents (2 sections)▾
Ingredients
- 4 fridge-cold eggs
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 100 ml dashi or water
- 1 tbsp sugar
Steps
Bring a pot of water to a rolling boil (approximately 100°C).
Gently lower the fridge-cold eggs into the boiling water and boil for 6.5–7 minutes for jammy yolks (or 9–10 minutes for firm yolks).
Prepare an ice bath by filling a bowl with ice and cold water.
Once the eggs are done boiling, immediately transfer them to the ice bath for 5–10 minutes to stop the cooking process.
Peel the eggs gently and set aside.
In a bowl, mix soy sauce, mirin, sake, dashi (or water), and sugar until the sugar dissolves.
Submerge the peeled eggs in the marinade, cover, and refrigerate for a minimum of 6 hours, preferably overnight for optimal flavor.
Why this works
The key to achieving the perfect ramen egg lies in the timing and temperature. Boiling the eggs for 6.5–7 minutes gives you a beautifully jammy yolk, while a longer boil of 9–10 minutes will yield a firmer yolk. The ice shock is crucial as it halts cooking, ensuring the yolk maintains its desired texture. When marinating, the eggs absorb the flavors from the soy sauce, mirin, and dashi, enriching their taste. If your eggs break while boiling, don’t panic; simply use a slotted spoon to remove them carefully from the water and proceed to the ice bath. Timing and temperature control are essential, so keep an eye on the clock to avoid overcooking. Keep the marinated eggs chilled and eat the soft-yolk ones within about 3 days (a fully set yolk keeps a little longer).
Egg-safety note: the classic ramen egg has a soft, not fully set yolk. People at higher risk — pregnant, immunocompromised, very young, or very old — should boil the eggs the full 9–10 minutes for a firm yolk, or use commercially pasteurized eggs. Start with fresh, clean, refrigerated eggs.
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