Ramen-Style Soft-Boiled Eggs (Ajitama)
Ramen-Style Soft-Boiled Eggs (Ajitama)
Ingredients
- 4 large eggs
For the Marinade
- 1/2 cup soy sauce, Japanese style
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
- 1 clove garlic, thinly sliced
- 1/2 inch ginger, thinly sliced
Instructions
- 1
Prepare the marinade: In a small saucepan, combine the soy sauce, mirin, water, granulated sugar, sliced garlic, and sliced ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool completely to room temperature. Strain the marinade to remove the garlic and ginger, if desired, or leave them in for extra flavor.
⏱️ 10 min
- 2
Bring a medium pot of water to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon. Set a timer for 6 minutes and 30 seconds for a jammy yolk, or 7 minutes for a slightly firmer but still soft yolk.
⏱️ 1 min•🌡️ 212
- 3
While the eggs are boiling, prepare an ice bath by filling a medium bowl with ice and cold water.
⏱️ 1 min
- 4
Once the timer goes off, immediately transfer the eggs from the boiling water to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min
- 5
Gently peel the cooled eggs. The ice bath should help the shells come off easily. Be careful not to tear the delicate whites.
⏱️ 3 min
- 6
Place the peeled eggs into a shallow container or a resealable bag. Pour the cooled marinade over the eggs, ensuring they are mostly submerged. If not fully submerged, turn them occasionally during the marinating process.
⏱️ 1 min
- 7
Cover the container or seal the bag and refrigerate for at least 2 hours, or preferably overnight, for the best flavor. The longer they marinate, the deeper the flavor and color will be.
⏱️ 120 min•🌡️ 38
- 8
To serve, slice the eggs in half lengthwise and add them to your favorite ramen, salads, or enjoy them as a snack. Store any leftover eggs in the marinade in the refrigerator for up to 3-4 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ramen-Style Soft-Boiled Eggs (Ajitama)
Ingredients
- 4 large eggs
For the Marinade
- 1/2 cup soy sauce, Japanese style
- 1/4 cup mirin
- 1/4 cup water
- 1 teaspoon granulated sugar
- 1 clove garlic, thinly sliced
- 1/2 inch ginger, thinly sliced
Instructions
- 1
Prepare the marinade: In a small saucepan, combine the soy sauce, mirin, water, granulated sugar, sliced garlic, and sliced ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool completely to room temperature. Strain the marinade to remove the garlic and ginger, if desired, or leave them in for extra flavor.
⏱️ 10 min - 2
Bring a medium pot of water to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon. Set a timer for 6 minutes and 30 seconds for a jammy yolk, or 7 minutes for a slightly firmer but still soft yolk.
⏱️ 1 min•🌡️ 212 - 3
While the eggs are boiling, prepare an ice bath by filling a medium bowl with ice and cold water.
⏱️ 1 min - 4
Once the timer goes off, immediately transfer the eggs from the boiling water to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.
⏱️ 5 min - 5
Gently peel the cooled eggs. The ice bath should help the shells come off easily. Be careful not to tear the delicate whites.
⏱️ 3 min - 6
Place the peeled eggs into a shallow container or a resealable bag. Pour the cooled marinade over the eggs, ensuring they are mostly submerged. If not fully submerged, turn them occasionally during the marinating process.
⏱️ 1 min - 7
Cover the container or seal the bag and refrigerate for at least 2 hours, or preferably overnight, for the best flavor. The longer they marinate, the deeper the flavor and color will be.
⏱️ 120 min•🌡️ 38 - 8
To serve, slice the eggs in half lengthwise and add them to your favorite ramen, salads, or enjoy them as a snack. Store any leftover eggs in the marinade in the refrigerator for up to 3-4 days.
⏱️ 1 min