Ajitsuke Tamago (Marinated Soft-Boiled Eggs for Ramen)
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Prep Time
10m
Cook Time
15m
Total Time
25m
This marinated soft-boiled egg recipe is perfect for topping your homemade ramen. The eggs are boiled to perfection and then marinated in a flavorful mixture of water, sake, soy sauce, mirin, and sugar. A delicious addition to any bowl of ramen.
Recipe Options
Ingredients
Servings:
6
Scale:
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Steps
1
In a medium bowl, whisk together water, sake, soy, mirin, and sugar until sugar is dissolved. Set aside.
2
In a medium saucepan, bring 2 quarts of water to a boil over high heat. Pierce the fat end of each egg with a thumbtack to make a tiny hole. (This prevents them from cracking and eliminates the air bubble at the end.) Using a spider or slotted spoon, carefully lower eggs into water. Reduce heat to maintain a bare simmer (about 190°F/88°C). Cook for exactly 6 minutes for a liquid egg yolk and 7 minutes for jammy egg yolk. Drain hot water and carefully peel eggs under cold running water. (The whites will be quite delicate.)
3
Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least 4 hours and up to 12 hours. Discard marinade. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories270kcal
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Fat1g
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Saturated Fat0g
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Carbohydrates44g
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Fiber0g
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Sugar40g
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Protein7g
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Cholesterol235mg
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Sodium1,835mg
Percent Daily Values are based on a 2,000 calorie diet.