Classic Ramen Eggs (Ajitama)
Classic Ramen Eggs, also known as Ajitama, are delicious marinated soft-boiled eggs with jammy yolks, perfect for topping ramen or enjoying as a snack.
Equipment
- Small saucepan
- Medium pot
- Slotted spoon
- Sealable container or zip-top bag
Ingredients
Main
- 6 Large Eggs
- 1/2 cup Soy Sauce
- 1/4 cup Mirin
- 2 tablespoons Sake optional
- 1/2 cup Water for marinade
- 1 tablespoon Granulated Sugar
- Ice for ice bath
Instructions
The Marinade
- In a small saucepan, combine soy sauce, mirin, sake (optional), 1/2 cup water, and granulated sugar. Bring to a gentle boil, stirring until sugar dissolves, then cool completely.
Cooking the Eggs
- Bring a medium pot of water to a rolling boil. Carefully lower room temperature eggs into the boiling water and cook for exactly 6 minutes and 30 seconds for a jammy yolk.
- Immediately transfer the cooked eggs to a bowl of ice water and let them sit for at least 5 minutes.
- Gently tap the wider end of each egg to crack it, submerge it back in the ice water, and peel carefully.
Marinating & Chilling
- Place peeled eggs in a sealable container or zip-top bag. Pour the cooled marinade over, ensuring eggs are fully submerged, rotating as needed.
- Refrigerate and marinate for at least 6 hours, ideally 12-24 hours for maximum flavor, and up to 2 days.
Notes
For best results, use room temperature eggs for easier peeling and more consistent cooking. Adjust marinating time to your preference—longer marination yields deeper flavor.