Egg for Ramen - Ajitsuke Tamago - Butter Joy Kitchen

Ajitsuke tamago or ramen eggs on a black plate and wooden tray.

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5 from 1 vote

Egg for Ramen - Ajitsuke Tamago

Here is the recipe to make soft, delicious eggs for ramen or Ajitsuke Tamago! You can add this eggs to any dish!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Side Dish, Snack

Cuisine: Asian, Japanese

Servings: pieces

Calories: 114kcal

Author: Claudia

Ingredients

8 eggs
1/2 cup chicken stock or water
1/2 cup mirin
1/2 cup sake or white wine
1/2 cup dark soy sauce
2 pcs star anise
6 sticks cloves
3 pieces bay leaves
Boiling water + 1-2 tsp salt for cooking eggs + vinegar

Instructions

In a pot, combine water, soy sauce, mirin, sake, star anise, cloves, and bay leaves. Bring the mixture to a gentle simmer over low heat and let it cook for about 5 minutes to allow the alcohol to evaporate. Turn off the heat and let the marinade cool completely.
Meanwhile, bring a separate pot of water to a boil. Gently add the eggs and cook for 6 minutes 30 seconds for perfectly jammy yolks.
Transfer the cooked eggs into an ice bath to stop the cooking process. Let them cool completely—this helps make peeling easier and keeps the surface smooth. Peel the eggs carefully, then place them into a zip-top bag.
Pour the cooled marinade over the eggs, making sure they are fully submerged. Seal the bag and refrigerate for at least 24 hours (up to 48 hours for deeper flavor).
Remove the eggs from the marinade and slice them in half. You’ll see the beautiful jammy yolk and deep brown exterior.
Serve your ajitama eggs with ramen, rice bowls, or enjoy them on their own.

Video

Notes

Add salt and vinegar to the water – A pinch of salt can help reduce cracking, while a splash of vinegar helps the egg whites set quickly if any cracks appear. It also makes peeling the eggs easier later.

Lower the eggs gently into the water – Use a ladle or spoon to carefully place the eggs into boiling water. This prevents cracks and helps keep the shells intact.

Control the cooking time – For perfect ajitama (ajitsuke tamago) with jammy yolks, cook for 6 minutes 30 seconds for medium eggs (~60g). For larger eggs (~70g), cook for about 7 minutes. Add 1 extra minute if you prefer a firmer center.

Cool completely before peeling – Transfer the eggs to an ice bath immediately after cooking. Let them cool fully before peeling to get a smooth surface without tearing the whites.

Marinate for the best flavor – Let the eggs soak in the marinade for at least 24 hours and up to 48 hours. Avoid marinating longer, as the eggs can become too salty and overly firm.

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