A perfect ramen egg is the simplest way to elevate your ramen experience to the next level. Starting with a high-quality pack of instant ramen is undoubtedly essential, but it should be obvious to add an egg.
Ramen with egg comes in a wide variety of flavors and can be prepared in a variety of ways. Whether you’re soft boiling or poaching your eggs onsen tamago style, having a ramen egg on hand will make your instant ramen experience even better. Today we are going to explore how you can make the perfect ramen egg easily. So stay with me till the end and learn the secret tips to make your ramen egg more delicious and perfect.
What is Ramen Egg?
Ramen eggs are soft-boiled Japanese eggs that are renowned for their umami flavor, runny yolk, jammy texture, and custardy texture. Overnight, they are marinated in sweetened soy sauce. These marinated eggs are referred to as Ajitsuke Tamago in Japan, which is short for Ajitama or Nitamago.
While these eggs go well with ramen, they’re also great as a side dish, snack, or packed in a bento. You shouldn’t stop there! You can also include them in salads and sandwiches. That is the wonder of the best ramen eggs. They taste fantastic and are really adaptable. By the way, if you want to know more about ramen, you may check out this guide.
Why Do You Love Ramen Eggs?
Ramen Eggs (Ajitsuke Tamago) have always been our favorite dish, and for good reason. They’re simple to create and filled with flavor.
A common item in our refrigerator is eggs. We eat eggs every day, but not so much that we eat ramen eggs every day. Any way. I prefer soft boiled eggs, and why soft-boiled? I’ll disclose it in the next section. So, bide your time.
Flavor
You just need to marinate the eggs for at least two hours because this ramen egg marinade has such a strong umami taste.
I occasionally leave the eggs in the marinade for nearly 12 hours, and this allows the flavor to soak all the way into the yolk! This gives the yolks an additional jammy and rich flavor, almost as if they were preserved. If you’re in a rush, marinate them for at least 4 hours.
Versatility
The base of this seasoned ramen egg is simple, but you may also flavor the marinade with different spices. However, you must simmer or boil the combination if you’re adding other flavors, such as star anise, ginger, garlic, or other spices, so that they may thoroughly infuse into the liquid.
My simple marinade for these ramen eggs has simply soy sauce and mirin and does not require any heating, making it very simple. However, I may occasionally add some cayenne pepper for a kick.
Easy recipe
You can prepare the marinade without cooking it at all. You can enhance the marinade and eggs’ flavor and color by adding dark soy sauce. However, you can increase the flavor of the marinade by gently cooking it.
The eggs cook more quickly because they are cooked in boiling water, and you don’t have to wait for them to finish.
If you wish to marinate the eggs longer, simply add water to dilute the marinade, allowing the eggs to absorb the flavor more slowly and over a longer period of time.
Why Soft Boiled Eggs for Ramen Eggs?
You can use a variety of eggs in your ramen, including hard-boiled, poached, and sous-vide “onsen” eggs. However, if you are serious about your ramen experience, there is only one method to make the ideal ramen egg, and that is by soft boiling.
Unlike hard-boiled eggs, soft-boiled eggs begin in hot, boiling water and cook for a precise period of time to produce a beautiful, slightly runny, almost jammy egg yolk, ideal for the perfect ramen egg.
Tips for Making Soft-Boiled Eggs
Soft-boiled eggs are quite simple to prepare. It actually just takes some ice, boiling water, and some good eggs—organic if you can. There are a few tips and tricks to make things even easier. Keep these tips in mind while soft-boiling eggs, and you’ll be able to make the perfect ramen egg every time.
Keep Your Timer Handy
The secret to a perfect ramen egg is a little undercooked yolk. If you want a completely runny yolk, boil the eggs for exactly 6 minutes; however, for the perfect ramen egg, cook them slightly longer. The perfect cooking time for the basic ramen egg is 6 minutes and 30 seconds. This gives your ramen a lot of texture and provides the yolks with a jammy quality while also allowing them to solidify up a little.
The most important aspect of this equation is the usage of a timer. Indeed, you can use a clock to estimate the time, but since we all have supercomputers in our pockets, setting a timer using the clock app is just more convenient.
Add The eggs to The Pot with a Spoon or Ladle
When placing your eggs in boiling water, you must do it carefully. If you drop them too hard, the eggshells may break and the white may leak out, giving your eggs a less-than-ideal final appearance.
While appearance does not affect flavor, if you want your ramen to seem as tight as possible, make your ramen eggs consistent and even.
To avoid cracking or blowouts, carefully set an egg on a spoon or ladle and gradually lower it into boiling water.
Keep the Water Simmering
After carefully adding the eggs to the boiling water in the saucepan, you should lower the heat to a simmer. A rolling boil should resemble a thunderstorm, with lots of movement, agitation, and tons of bubbles. While technique works well for making pasta or blanching vegetables, it’s not ideal for cooking eggs.
The purpose of utilizing a simmer is to maintain boiling temperatures without crushing your soft-boiled eggs.
Now let’s know something about soy sauce seasoned ramen eggs.
Soy Sauce Seasoned Ramen Eggs (Ajitsuke Tamago)
One of the most conventional and delicious ways to use ramen eggs is to go with the seasoned variety. Seasoned eggs, also known as Ajitsuke Tamago, are a common ingredient in ramen shops, and you’ll find seasoned eggs in practically every bowl of restaurant ramen you ever eat.
Ajitsuke Tamago’s seasoning process occurs after the eggs have been boiled and cooled. There are several ways to season the eggs, depending on the final appearance and taste you like.
1. Classic Seasoned Eggs
The first and simplest technique to season your soft-boiled ramen eggs is to peel them and then soak them in a mixture of soy sauce and mirin after they have completely cooled. The combination of soy sauce and mirin gives the eggs a sweet and salty flavor that is extremely addicting. It is risky to keep seasoned eggs on hand because it is too simple to eat them as a snack and then not have any left over for your next bowl of amazing instant ramen.
2. Speckled/Dinosaur Style
While the classic seasoned ramen egg is one of the most delicious eggs on the globe, there is a method to make it even better. You can add a marbled or speckled pattern to the ramen eggs by gently pinching and cracking the shell of the cooled eggs before immersing them in the marinade. This is also an excellent method for adjusting the salt/seasoning level of your eggs.
If you soak the eggs in the marinade for too long, you risk spoiling all of your hard work. When used in moderation, the salt and mirin combo can give the eggs a deliciously sweet and salty flavor. When it comes time to make your next bowl of ramen, you can leave the eggs in the marinade for longer without worrying about it being over-seasoned by keeping the shells in place and letting the marinade slowly permeate into the eggs.
How to Make the Perfect Ramen Egg at Home?
Now is the golden time to learn how to make your ramen egg at home. Let’s explore all the methods individually and step by step.
Ingredients for Ramen Egg Recipe
Start with these carefully chosen ingredients for the perfect ramen eggs to turn your bowl of noodles into a flavorful treat.
For the Eggs
- 4 large eggs
- Water, for boiling
- Ice, for ice bath
For the Marinade
- 1/2 cup soy sauce
- 1/2 cup mirin (sweet rice wine)
- 1 cup water
- 1 tablespoon of sugar
- 2 cloves garlic, slightly crushed
- 1-inch piece of sliced ginger
Gathering these items brings us one step closer to creating the perfect symphony of tastes in our bowl. Every ingredient is essential to making our ramen eggs flawless, from the deep sweetness of mirin to the rich umami of soy sauce.
Essential Equipment
After going over the key ingredients that make ramen eggs a delicious meal, let’s explore the equipment required to make this recipe a reality. It will go more smoothly and be more fun if you have the appropriate equipment on hand.
Cooking Equipment
- Medium Saucepan: To get the ideal balance between a hard white and a soft, somewhat runny yolk, a medium saucepan is necessary for boiling the eggs.
- Slotted Spoon: When the water is boiling, a slotted spoon is ideal for carefully dropping the eggs into it and lifting them out when they’re done.
- Mixing Bowl: To make the marinade, a mixing bowl is required. Make sure it’s big enough to accommodate all the eggs and marinade so that every egg is well covered.
- Whisk: A whisk is essential for completely combining the marinade ingredients and ensuring that the flavors merge smoothly.
- Measuring Cups and Spoons: Accurate amounts of soy sauce, mirin, and other marinade ingredients are critical to achieving a balanced flavor profile.
Storage and Marination Equipment
- Ziplock Bag or Airtight Container: After cooking and peeling the eggs, marinate them to add flavor. A zipper bag is ideal for this task since it helps you to eliminate unwanted air and ensure that the eggs are completely submerged in the marinade. An airtight container is also effective.
- Timer: Maintaining the ideal texture for your ramen eggs requires careful monitoring of the cooking and marinating periods.
- Ice Bath Setup: In a big bowl, mix water and ice to create an ice bath. This is essential for halting the cooking process immediately after the eggs have finished boiling, ensuring that the yolk remains soft and slightly runny.
Preparation: Cooking the Eggs
Now that we’ve prepared our equipment, let’s get started on boiling the eggs to perfectly done for our ramen.
Timing is Important
First, we heat a medium saucepan of water until it comes to a rolling boil. Using a slotted spoon, gently drop the eggs into the boiling water. We set a timer for exactly 6 minutes and 30 seconds to achieve the optimum soft-boiled consistency, with the whites firm but the yolks yellow and somewhat liquid.
Cooling the Eggs
As soon as our timer goes off, we move the eggs from the boiling water to an ice bath using a slotted spoon. This step is critical because it stops the cooking process, keeping the yolks from stiffening and retaining the silky smoothness that distinguishes ramen eggs. Allow the eggs to rest in the ice bath for at least three minutes.
Cooling not only makes the eggs simpler to handle, but it also makes peeling easier because the cold water helps release the eggshell from the egg white. When the eggs have cooled, carefully break and peel them under running water to make the procedure go even more smoothly.
Putting Ingredients Together
To begin, we will gather all of the marinade ingredients. Gather all of the ingredients that we listed above.
In a medium mixing bowl, combine the soy sauce, mirin, water, and sake. Stir until the sugar is completely dissolved. This blend offers a well-balanced base with sweetness, depth, and a little alcohol note that will penetrate the eggs well. Next, add the garlic and ginger. These two aromatics provide depth and flavor to each bite, making it more fascinating.
Flavor Adjustment
It is vital that we taste our marinade. Take a spoon and taste the mixture. It should be a perfect balance of salty and sweet, with a light kick from the garlic and ginger. If it feels excessively salty, add some more water to balance it out. If it’s too light, try adding a bit extra soy sauce or a pinch of sugar to boost the sweetness.
Marinating the Eggs
After carefully chilling and peeling the eggs, immerse them in the fragrant ramen egg marinade that we’ve made. This step is essential for infusing the eggs with a rich, savory flavor that is both nuanced and enticing.
Duration for Marinating
The secret to getting the ideal flavor balance in your ramen eggs is knowing how long to marinate them for. It is advised that the eggs be marinated for a minimum of 4 to 12 hours and a maximum of 24 hours.
Leaving them in the marinade for 12 hours ensures that the eggs absorb enough flavor without the salt overwhelming their delicate texture. If you want a more robust flavor, you can increase the ramen egg time to 24 hours. However, do not exceed this time limit, since the eggs may become too salty and the whites may become rubbery. To achieve the finest effects, marinate for 12 to 24 hours.
Store Marinated Eggs
Once your eggs have marinated for the correct amount of time, it is critical to store them properly to preserve their freshness and flavor. Take the eggs out of the marinade and store them in a clean, airtight container. You can store the marinated eggs in the refrigerator for up to three days. Remember that the longer the eggs rest after being removed from the marinade, the more the flavors will diffuse throughout, making each bite a joy.
If you have any leftover ramen egg marinade, consider draining it and storing it in the fridge. You can marinade more eggs with it or add it to sauces or salads for flavor. Simply use the leftover marinade within a week and bring it to a boil before using it again to guarantee it is safe to consume.
How Can You Use Ramen Eggs?
Now that you’ve mastered the technique of making excellent ramen eggs, let’s look at how you can use them to enrich your cuisine.
As a Ramen Topping
Ramen eggs are a traditional topping for a steaming bowl of ramen. Slice the eggs in half to reveal the creamy, somewhat runny yolk, then lay them on top of the noodle soup. The deep, savory flavor of the eggs matches the umami broth, giving depth and complexity to the dish. Add some chopped green onions, sesame seeds, or a few drops of chile oil to the eggs for a real touch. This not only improves the visual appeal but also the whole flavor profile of your ramen.
Additional Serving Suggestions
Aside from ramen, these marinated eggs are extremely adaptable and may be served in a variety of dishes. They are an excellent addition to rice bowls, providing a protein-rich and flavorful component. For a simple but satisfying supper, place a half ramen egg on top of steamed rice, along with pickled veggies and a sprinkle of furikake.
Ramen eggs add a trendy edge to your breakfast or brunch menu. A sliced ramen egg atop avocado toast elevates the dish with its salty, subtle flavor. Alternatively, cut the eggs and add them into a salad for an unexpected taste boost.
Ramen eggs are also suitable as a snack. Simply peel and eat them as is for a quick, healthful nibble infused with flavors from the soy sauce-based marinade. They’ll go over well at a casual family gathering or as a fancy starter at your next dinner party.
No matter how you serve them, ramen eggs will give every meal a hint of food style.
How to Store Leftover Ramen Eggs
After savoring the rich flavor of marinated ramen eggs, it’s important to store any leftovers appropriately to preserve their deliciousness for next meals. We’ll walk you through shelf life and refrigeration best practices.
Refrigeration Tips
When it comes to keeping leftover ramen eggs, refrigeration is essential. Before storing the eggs, make sure they have cooled completely to room temperature. This procedure keeps condensation from forming inside the container, which could speed up the spoilage of the eggs. Next, combine the eggs and marinade in an airtight container. The marinade not only preserves the flavorful flavor of the eggs but also keeps them moist. If you’ve already consumed part of the marinade or need to store the eggs without it, add a small quantity of fresh marinade or a light sprinkling of soy sauce to keep them tasty.
When extracting an egg from its container, remember to use a clean spoon or fork. This simple habit keeps bacteria out of the marinade, ensuring that the remaining eggs are safe to consume.
How Long Will Ramen Egg Last?
The shelf life of marinated ramen eggs in the refrigerator is a popular topic of discussion. Generally speaking, these eggs will stay fresh for three to four days. However, to fully appreciate their richness, we advise eating them within the first 48 hours for the finest flavor and texture. After this time, the eggs may begin to get tough or excessively salty as a result of further marinating.
It is crucial to remember that while the marinade can be reused, it must be boiled for at least 1 minute before reusing to kill any potential bacteria, and it should be used within a week for safety and freshness reasons. Make sure to check the eggs before eating them; if they seem strange in texture or scent, it’s best to be safe and throw them away.
By following these storage guidelines, you can keep your leftover ramen eggs tasty and safe, ready to add their distinct flavor and filling texture to your next meal.
Final Words
We’ve taken you through the entire process of making the perfect ramen egg, from boiling and cooling to marinating and storing. Keep in mind that the timing and the affection you put into your marinade are what really bring out that flavorful umami that we all enjoy.
Make sure your eggs are stored correctly to keep them fresh and safe to eat, and remember to allow them the time they need to absorb all those wonderful tastes. With these tips, we’re convinced you’ll take your ramen dishes to new heights. Happy cooking, and enjoy the deep, savory flavor these eggs will contribute to your dishes!
Frequently Asked Questions
Can You Reuse Ramen Egg Marinade?
Yes! If you intend to make more ramen eggs, it is preferable to save the marinade, which may be used up to three times.
Why Put Boiled Eggs in Cold Water?
Boiling eggs in cold water helps prevent overcooking and maintain the ideal soft-boiled doneness of your ramen eggs. The shell will also come away from the egg with the aid of the cold water. This greatly facilitates the process of peeling the boiled eggs.
What Can You Use Instead of Tamari?
If tamari is not available, soy sauce is an excellent replacement. Tamari is known as a Japanese-style soy sauce.
