Egg for Ramen - Ajitsuke Tamago - Butter Joy Kitchen

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 Time10

Total Time20

Course: Side Dish, Snack

Cuisine: Asian, Japanese

Servings: pieces

Calories: 114kcal

Author: Claudia

Put eggs in boiling water for 6 minutes and 30 seconds. This will cook the egg white and egg yolk soft enough to marinate.
After 6 minutes and 30 seconds, put the eggs in cold water with ice to stop the cooking process. Let them cool.
Pour chicken stock or water in a pot. Pour in mirin, sake, dark soy sauce, star anise, cloves, and bay leaves.
Boil the sauce mixture to let the alcohol evaporate.
After it boils, turn off the heat and let it cool completely.
Peel the eggs and wash clean. Put the eggs in a container. Pour in the sauce mixture. Cover with cling wrap or a lid.
Let the eggs marinate 12-24 hours.

Put in salt and vinegar to make the boiling process better. Salt will prevent the eggs from cracking in the water. Vinegar will help the peeling of the skin easier.

Spoon the eggs gently with a ladle and put them in the boiling water. The eggs need to be submerged in the water.

Cook them for 6 minutes and 30 seconds. This cooking time is for small eggs that are around 60 gr. If you have bigger eggs around 70 gr, you can cook them for 7 minutes. If you prefer harder eggs, you can add 1 minute extra to the cooking time.

Please note that you peel only when the eggs are cooled down. This will help you peel easily and the eggs will come out smooth.

The ideal time to marinate the eggs in the sauce mixture is between 1-2 days, do not marinate for over 48 hours.