Ramen Eggs (Soy Sauce Marinated Eggs)
Japanese ajitama made with large eggs boiled 6 to 7 minutes, chilled in ice water, and marinated in soy sauce and mirin in a zip-top bag. Eat after 1 hour or keep up to 3 days.
Servings: 6
Calories: 81kcal
Ingredients
- 6 eggs
- 1 Tablespoon vinegar for easy peeling
Ramen Egg Marinade
- ½ cup water or stock
- 5 Tablespoons soy sauce
- 4 Tablespoons mirin see Note 1 for substitutions
- 2 teaspoons dark soy sauce (optional for deeper color)
Instructions
Soft Boil Eggs
- Prep: Fill a bowl with ice and water and set aside. Bring a large pot of water to a boil, large enough to hold the eggs in a single layer.
- Boil: Add the vinegar, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs from the refrigerator (see Note 2). Stir the eggs in one direction for the first 30 seconds for an even cross section.6 eggs, 1 Tablespoon vinegar
- Chill and peel: When the timer goes off, move the eggs to the ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by sliding a spoon between the egg and shell.
Marinate Eggs
- Marinate: Place a zip-top bag in a small bowl or cup to hold it upright. Add the water or stock, soy sauce, mirin, and dark soy sauce, if using. Gently add the eggs and squeeze the air out so the eggs are covered, adding more water or stock if needed. Twist and clip the bag closed.
- Chill: Refrigerate for at least 1 hour and up to 3 days.
- Serve: Cut in half and place on top of ramen noodles or rice bowls.
Notes
- Mirin substitutions: Mirin is a slightly sweet, slightly acidic Japanese rice wine. For a non-alcoholic substitute, use water or stock with a pinch of sugar and a few drops of vinegar. Or use half sake and half water with a pinch of sugar.
- Egg temperature: For room temperature eggs, leave them on the counter for 30 minutes before boiling. Cold eggs go straight from the fridge into the pot.
- Pot size: Use a pot large enough to hold the eggs in a single layer. If the pot is too small, the eggs lower the water temperature too much, and the whites won't set in time.
- Marinating time: You can eat the eggs after 1 hour, but they taste best the next day.
- Storage: Keep leftover eggs in the marinade in the fridge for up to 3 days.
Nutrition
Calories: 81kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 630mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Calcium: 27mg | Iron: 1mg