mommy2cents Ajitsuke Tamago, also known as Ramen Eggs, are flavorful marinated soft-boiled eggs with a rich, runny yolk. A must-have topping in many ramen noodle recipes, they enhance each bowl with a delicious savory flavor (umami).
After some experimentation, I have perfected my method for making the ultimate Ajitsuke Tamago. In this blog, I am excited to share my secret recipe with you.
Step-by-step recipe
- Take an egg straight from the fridge. Place it in a bowl of room-temperature tap water to prevent the shell from cracking when boiled.
- Fill a pot with enough water to fully submerge the egg. Boil the water.
- Once the pot of water reaches a rolling boil (i.e. bubbling!), carefully lower the egg into the pot.
- Start a timer for 6 minutes and 30 seconds.
- When the timer goes off, immediately remove the egg from the boiling water, and run the egg under cold tap water for about a minute. This will stop the cooking process and keep the yolk perfectly runny!
- Once the egg is cool to the touch, turn off the tap, and gently peel off the shell.
- Place the peeled egg in a clean bowl and season with soy sauce and chopped green onions.
You can enjoy your Ajitsuke Tamago right away, or let it marinate in the refrigerator for a deeper flavor.
When you are ready to serve, simply add your marinated egg to your ramen — the hot broth will warm your Ajitsuke Tamago while keeping the yolk deliciously runny!
Enjoy! đŸ˜‹
