If you ask me, a bowl of ramen is not complete without a marinated egg! The egg is without a doubt my favorite part of the bowl. I typically make these soy marinated eggs for my Tenderloin Tonkotsu Ramen, but I always make a few extra to enjoy over some rice the next day. These ramen eggs are so easy and delicious, you just have to remember to whip them up about a day before you plan to make your ramen!
Key Tips - Soy Marinated Eggs for Ramen
- Making these eggs is very straight forward, just soft-boil some eggs, peel, and let sit in the marinade for about 24 hours before using. The eggs will keep for about 4 days in the fridge, but the flavor of the marinade may become a bit overpowering, so I recommend taking the eggs out of the marinade after 2 days.
- Using an egg piercer to make a small hole on the flat side of the egg will help the outside of the egg white set smooth. I have this combo egg piercer and timer that I love, it's so much easier than piercing them by hand.
Dietary Restrictions - Tenderloin Tonkotsu Ramen
This dish is naturally Dairy-Free.
Use gluten-free soy sauce, such as tamari, to make this recipe Gluten-Free.
A Note On Serving Sizes
Serving size for this recipe is pretty simple, it's just one egg! Sometimes ramen restaurants will only serve you a half egg, but I think at least one full egg is the way to go. Usually I'll throw a second egg in because they're my favorite part!
Soy Marinated Eggs for Ramen (Ajitama)
Ingredients
- 6 large eggs cold from the refrigerator
- ¼ cup dark soy sauce or sub ⅓ cup regular soy sauce
- 1 tablespoon freshly minced garlic
- 1 tablespoon freshly minced ginger, or ginger paste
- 2 tablespoon mirin Japanese sweet rice wine
- 1 tablespoon brown sugar
Instructions
- Begin bringing a large pot of water to boil, with at least enough water to completely cover the eggs.
- Optional step, pierce the eggs: use an egg piercer or a needle to make a small hole in the bottom (flatter side) of each egg. This allows the air to escape as the egg cooks, resulting in a more perfect outer surface. I use this combination egg piercer and timer and I absolutely love it.
- Set the water to a gentile simmer and add the eggs. Cook the eggs for 7 to 8 minutes, then immediately transfer them to a boil of ice water. (7 minutes will result in a runnier yolk, 8 minutes will result in a yolk that is slightly more set. I typically do 8 minutes because I find that the eggs are a little easier to peel.)
- Let the eggs cool in the ice water for at least 10 minutes. Meanwhile, combine the marinade ingredients and a half cup of water in a mason jar or similarly sized container.
- Peel each egg, rinse to remove any loose eggshell pieces, then place in the jar with the marinade. Once all the eggs are in the container, add enough water so that they are completely covered by the marinade. Seal the jar and gently tip it to mix.
- Store the eggs in the fridge for about 24 hours before using. Consume the eggs within 4 days. (I don't recommend letting the eggs stay in the marinade longer than 2 days, so transfer them to a second container if you plan to keep them that long.)
Notes
Nutrition
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