Perfect Ramen Eggs (Ajitsuke Tamago)
Serves 4
Directions
- 1Combine soy sauce, mirin, sake, and sugar in a small saucepan. Whisk and bring to a boil to dissolve the sugar, then turn off the heat.
- 2Bring a separate pot of water to a boil, then carefully lower the cold eggs into the water.
- 3Boil the eggs for 7 minutes, gently rolling them with chopsticks to keep the yolks centered.
- 4Remove the eggs from the boiling water and transfer them to an ice bath for 15 minutes.
- 5Peel the eggs and place them into a ziplock bag.
- 6Pour the cooled marinade over the eggs, remove air from the bag, and seal it.
- 7Refrigerate the eggs in the marinade for at least 8 hours.
Ingredients
- 4 whole large egg
- 4 tbsp soy sauce
- 4 tbsp mirin
- 4 tbsp sake
- 1 tsp sugar
Equipment
saucepanpotwhiskchopsticksslotted spoonmixing bowlziplock bagegg slicer
Tips
- Substitute water for sake if you prefer to avoid alcohol.
- Refrigerate the eggs for up to 24 hours in the marinade.
- Do not reuse the marinade for a second batch of eggs; instead, repurpose it as a seasoning sauce for stir-fried or simmered dishes.
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