# Ramen Eggs (Ajitama)

A flavorful and jammy marinated egg, perfect for ramen or rice bowls.

- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 1 part Sanje Tamari
- 1 part Mirin
- 3 parts Water
- Eggs

## Instructions

1. Prepare the marinade by mixing one part Sanje Tamari, one part Mirin, and three parts water.
2. Poke a tiny hole on the flatter end of each egg.
3. Drop the eggs into boiling water using a mesh strainer so they all go in at once.
4. Boil the eggs for 6 and a half minutes.
5. Once eggs are cooked, add to ice/cold water bath.
6. Peel the eggs.
7. Add the peeled eggs to the marinade and refrigerate.
8. Marinate the eggs for two days for optimal flavor.

## Equipment

- Mesh strainer
- Pot

## Tips

- Poke a tiny hole on the flatter end of each egg to release air pressure and make peeling easier.
- Boiling eggs for 6 and a half minutes results in a perfect jammy yolk.
- Marinating eggs for two days allows the marinade to reach the center, flavoring the whites and keeping the yolk jammy.

## Source

- Original video: https://www.instagram.com/p/DTI9OB1kp0M/
- Recipe page: https://www.cliprecipe.com/recipe/7cecef3a-f569-47fb-9996-9cf493c3b3f9
- Extracted: 2026-02-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt