Welcome to the ultimate guide for making the perfect jammy egg recipe! Whether you’re adding it to your ramen, salad, or enjoying it on its own, a perfectly cooked jammy egg can elevate any dish. Follow this step-by-step recipe to achieve a rich, creamy yolk encased in a tender white.
Marinated Eggs for Ramen Recipe
4
servings3
minutes7
minutes90
kcalKeep the screen of your device on
Ingredients
4 4 large eggs
100 ml 1/2 cup soy sauce
60 ml 1/4 cup mirin
100 ml 1/2 cup water
2 tablespoons 2 tablespoons sugar
1 tablespoon 1 tablespoon vinegar
Equipment
Medium saucepan- Slotted spoon
- Bowl
- Measuring cups
- Tablespoon
- Container
Directions
- Fill a medium saucepan with water and bring to a boil and add the vinegar. Gently lower the eggs into the boiling water using a slotted spoon. Cook for exactly 7 minutes for a jammy yolk.
- While the eggs are boiling, prepare a bowl of ice water. Once the eggs are done, transfer them immediately to the ice bath to stop the cooking process.
- In a separate bowl, combine soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves completely.
- After the eggs have cooled for about 3 minutes, gently peel them under running water to ensure the smooth removal of the shell.
- Place the peeled eggs in a sealable bag or container. Pour the marinade over the eggs, making sure they are completely submerged. Seal and refrigerate for at least 4 hours, though overnight is preferred for deeper flavor.
Notes
- For best results, allow the eggs to marinate for 12 to 24 hours. Turn the bag or container halfway through the marination period to ensure even flavor distribution.
What is a Marinated Egg for Ramen?
Marinated eggs for ramen, also known as Ajitsuke Tamago or Ramen Eggs, are a staple in Japanese cuisine. These are soft-boiled eggs that have been peeled and then marinated in a mixture of soy sauce, mirin, and other ingredients like sake and sugar. The result is an egg with a firm yet tender white and a creamy, slightly runny yolk, encased in a savory, umami-rich shell. These eggs are commonly served halved atop a steaming bowl of ramen, adding a burst of flavor and richness to the dish.
