These jammy ramen eggs are a delicious way to switch up your normal egg-routine. It’s salty, sweet and jam-packed with flavor. Whether you want a quick snack, meal prep addition or filling meal – these are for you!
What are ramen eggs?
Ramen eggs (also known as ajitama) are a staple food in Japan known for its jammy yolk and dark, flavorful whites. These umami-rich eggs are easy to achieve with just a few staple Japanese ingredients! The base of the sauce consists of soy sauce, mirin, sake, dashi and sugar. The sake is optional, but adds a ton of flavor. And don’t worry – the alcohol cooks off so it’s completely safe for kids. If dashi is hard to find, then you can simply substitute chicken or vegetable broth.
How to enjoy ramen eggs
Yes, these are called “ramen eggs”, but there are no limitations as to how these can be enjoyed! Apart from ramen, one of my favorite easy go-to meals is an egg rice bowl with Japanese mayo, chili oil, furikake and dried seaweed. It can also be enjoyed in a salad or sandwich.
How to make perfect jammy eggs every time
- Starting the eggs in rapidly boiling water will make it easier to peel your egg, compared to starting it in cold water. A lot of people will recommend starting in cold water so the egg doesn’t overcook, but you can simply lower the heat and get the same result.
- Add at least 3 tbsp of white vinegar and a heavy pour of salt to the water before boiling to break down the egg shells. There is a noticeable difference in shell thickness when I add vinegar and salt. It makes it soo much easier to peel.
- Let the cooked eggs rest for a minimum of 10 minutes in ice-cold water before peeling. I believe it shrinks the egg inside and makes it easier to peel. I’ve also noticed a huge difference when adding this step.
- Tap the egg all over on the counter instead of rolling it. It has a tendency to burst when rolling on the counter, especially since soft-boiled eggs are more delicate than hard-boiled. It’s also easier to begin peeling from the bottom, larger part of the egg and working up.
- Peel in running water or a bowl of water. It’s so much easier to use water in the peeling process because it helps to get underneath the membrane of the egg which makes peeling a breeze.
More easy asian recipes you’ll love
- cheese tteokbokki
- bibimguksu (traditional Korean spicy noodles)
- 7/11 Japan inspired egg sandwich
- Korean cheese potato pancake
Ramen Egg
- Total Time: 10 minutes + 1 day resting
- Yield: 8 eggs 1x
Description
These jammy ramen eggs are a delicious way to switch up your normal egg-routine. It’s salty, sweet and jam-packed with flavor. Whether you want a quick snack, meal prep addition or filling meal – these are for you!
Ingredients
- 8 large eggs
- 3 tbsp vinegar + 1 tbsp salt
Marinade
- ¼ soy sauce
- ¼ mirin
- ¼ sake (optional)
- ¼ dashi, or broth of choice
- 1 tbsp sugar
- 2 garlic cloves, thinly sliced
Instructions
- Start by preparing the marinade first so it has time to cool down. Add the soy sauce, mirin, sake and sugar to a pan and bring to a boil on medium-high heat. Once it reaches a rolling boil, let it continue to cook for 1 minute, then turn off the heat. Transfer to a bowl and let it cool.
- Next, add water to a pot that will comfortably fit 8 eggs. I used a 7-inch pot for 4 cups of water. Bring to a boil on high heat and add the vinegar and salt to make it easier to peel.
- Once the water reaches a rolling boil. gently add the eggs one at a time with a spoon. Immediately set a timer for 6 minutes after adding the last egg.
- Next, drain the water and let the eggs rest in an ice bath for 15 minutes. Peel the eggs under a slightly running faucet for best results.
- Place the eggs, marinade and sliced garlic into a ziplock bag and push out the air. Store in the fridge to marinate for 24-48 hours. The flavors will continue to develop and become stronger as it sits. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 5 minutes + 1 day resting
Keywords: ramen egg, japanese
