Boom! Done! Your ramen eggs are ready to serve. Get that ramen ready! These are going to be great on top of your next bowl of ramen noodles. Ramen eggs, or “ajitama” in Japan, are soft-boiled eggs with jammy yolks seasoned in a soy sauce marinade. They are also called soy sauce eggs, ajitama eggs, or shoyu eggs. You’ll often find them served over steaming bowls of ramen noodles, sliced in half to expose their creamy yolk centers, enticing you with their rich yellow hue. They’re easy to make and only require a few simple ingredients, and you can doctor up the simple marinade with other flavors to your preference. Let’s talk about how to make ramen eggs, shall we? Submerge the eggs and boil them for 5-7 minutes (5 minutes for runny yolks, 7 minutes for soft but firm yolks). Swirl the eggs gently in the boiling water for the first 2 minutes of cooking to help center the yolks. Remove the eggs and submerge them in ice bath or very cold water to cool. Carefully peel the eggs and set into a bowl or baggie for marinating. Pour the marinade over the eggs. Seal or cover then marinate the eggs in the refrigerator for at least 4 hours. Marinate longer for a stronger flavor. 24 hours is better. Slice in half and serve over bowls of ramen. That’s it, my friends. I hope you enjoy this ramen eggs recipe. Let me know if you enjoy them! I’d love to hear. You can’t go wrong with a bowl of miso ramen, or try my chicken ramen recipe to really satisfy that crave. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond, by Tadashi Ono & Harris Salat (affiliate link, my friends!)
