Stop Overcooking Your Eggs — THE Ramen Egg Trick

A Japanese ramen egg (味玉 ajitsuke tamago or just ajitama) is that soft-boiled, soy-marinated egg with a creamy, jammy yolk that you often find in ramen. Here’s how to make them perfectly 👇

---

🍳 Ingredients

• 6 large eggs
• ½ cup soy sauce
• ½ cup mirin (sweet rice wine)
• ¼ cup water (optional: substitute with dashi for more umami)
• 1 tablespoon sugar (optional, for balance)

---

🕓 Instructions

1. Boil the eggs

1. Bring a pot of water to a rolling boil.
2. Carefully lower in the eggs straight from the fridge using a spoon.
3. Boil for 6½ to 7 minutes for that jammy center (adjust to taste).
4. Immediately transfer eggs into an ice bath for at least 5–10 minutes to stop cooking.
5. Gently peel the eggs.

---

2. Make the marinade

1. In a small pot, combine:
   • Soy sauce
   • Mirin
   • Water or dashi
   • Sugar (if using)
2. Bring to a brief simmer, then cool completely.

---

3. Marinate the eggs

1. Place peeled eggs in a resealable bag or container.
2. Pour in the cooled marinade, ensuring eggs are fully submerged (you can use a paper towel on top to help keep them covered).
3. Marinate in the refrigerator for 8–24 hours (12 hours is ideal).

---

4. Serve

• Slice in half and place on top of ramen, rice bowls, or eat as a snack.
• Store in the fridge for up to 4 days.

---

🧠 Tips

• Older eggs peel more easily than fresh ones.
• For extra flavor, try adding a bit of garlic, ginger, or scallion to the marinade.
• If you want a deeper color and saltier taste, marinate longer (up to 48 hours).