Ramen Egg (Ajitsuke Tamago)

Step-by-step instructions on how to prepare ramen eggs (ajitsuke tamago)

5 from 3 votes

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Course: Side Dish

Cuisine: Japanese

Keyword: Ajitsuke tamago, Ramen Egg

Prep Time: 5

Cook Time: 10

Marinating time: 12

Total Time: 12 15

Servings:

Calories: 100kcal

Bring a pot of water to boil on medium high heat.
Once boiling, carefully add cold eggs to water making sure not to crack the shell.
Gently stir the eggs for the first minute they are in the water to make sure the yolk stays in the center of the egg.
Remove the eggs from the water after cooking for a total of seven minutes. Immediately place the eggs in a bowl of ice water to quickly stop the eggs from cooking.

After cooling for around 20 minutes, carefully remove the shells. I like to use a fork to puncture a small hole in the bottom of the egg and use that as my starting point.
After the shells are removed from the eggs, add eggs to a small plastic bag. Make sure to use a bag that is just large enough to fit the eggs but not much larger. I like to form the plastic bag around a cup for this part as it makes it easier to add the marinade in the next step.
Once the eggs are in the plastic bag, add the marinade over the eggs so they are submerged.
Press the air out of the plastic bag and seal. Then place in the fridge overnight.
The next day, remove the eggs from the marinade, gently dry with a paper towel, gently cut the egg in half the long way and enjoy!