Ramen Eggs are soy sauce marinated soft boiled eggs. In Japan, it is also known as Ajitsuke Tamago (味付け玉子) or Nitamago (煮玉子). Ramen eggs are quite similar to Chinese tea leaf eggs. The different is that Chinese tea leaf eggs are marinated with Chinese tea and Chinese herbs. Of course their tastes are different too. Ramen eggs are very easy to make. You need just four ingredients, eggs, soy sauce, mirin and water. As the name suggests, Ramen eggs are commonly eaten as a topping in ramen. However, it can be enjoyed as a side dish or a snack. I found this recipe at Just One Cookbook. Just One Cookbook is a Japanese food blog by Nami. There are many easy Japanese recipes in the blog. If you love Japanese foods, this is a very good blog site to visit. Enjoy!
Ramen Eggs Recipe
Recipe adapted from Just One Cookbook
- 2 cold large eggs (keep in the refrigerator till Step 3)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 6 tablespoons water
- Combine soy sauce, mirin and water in a plastic bag. Set aside.
- Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs.
- When boiling, take out the eggs from the refrigerator and carefully submerge the eggs into water with a mesh strainer/skimmer or ladle.
- Reduce heat to maintain a simmer and cook the eggs for 9 minutes. Make sure the water is simmering, but not so hot that the eggs bounce around.
- After 9 minutes, immediately take out the eggs and soak in ice bath to stop them from cooking further. Let them cool for 3 minutes.
- The soft boiled eggs are not completely hardened so gently peel the eggs.
- Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate for at least 3-4 hours in the refrigerator. For me, I marinating it overnight.
- Take out the eggs and discard the marinade. Cut in halves to serve.