Ramen eggs, known as Ajitsuke Tamago in Japanese, are a simple and delicious snack or topping for a bowl of ramen. The farmers' market has many wonderful farmers' who sell farm raised eggs!
Check out our ramen recipe as well! This ramen egg is the perfect topping for a great bowl.
- 4 large eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake (or water)
- 1 tsp sugar
In a small saucepan, combine soy sauce, mirin, sake (or water), and sugar. Bring to a boil, whisking until sugar dissolves. Lower heat, simmer 1 minute, then remove from heat and let cool completely.
Bring a medium saucepan of water to a full boil. Carefully lower in cold eggs from the fridge, one at a time. Set timer for 7 minutes (adjust for egg size/preference). Gently rotate eggs during the first 3 minutes to help center yolks. After 7 minutes, transfer immediately to a bowl of iced water and cool for at least 15 minutes.
Peel cooled eggs carefully. Place eggs in a sealable plastic bag with cooled marinade, pressing out air so eggs are fully submerged. Refrigerate for at least 8 hours or overnight (remove within 12–24 hours to avoid excess saltiness).
