Ramen egg (Seasoned Soft Boiled Egg for Ramen ) Recipe

Ramen egg is a seasoned super soft egg that is also called Ajitsuke-Tamago, Nitamago, or Hanjyuku Tamago. The yolk is still very soft and taste great combined with some soy sauce. When you cook the Ramen noodle, seasoned soft boiled egg is an essential topping. The other, Ramen eggs are eaten for a side dish, salad, with boiled rice, etc…

Making Ramen egg (Ajituktamago) is simple, First, make the soft-boiled eggs, and then peel the shell of eggs. Marinated with soy based sauce for a day.

💡 You can check the 6 best Japanese ramen bowl reviewed in this detailed guide.

Recipe: Ramen Egg (Ajitsuke- Tamago)

Ingredients

* 3-8 cold eggs

For marinade

* 1/2 cup soy sauce
* 1/2 cup water

Optional Ingredients: put into some spices that you like
* 1-2 tbsp ginger paste
* 1-2 tbsp garlic paste
* 1-2 pinches pepper
* 1/2 leek
* 1-2 pinches chill

Directions

1. Boil the water in the pan, Put eggs just take out of the refrigerator into the pan, boil them for just 7 minutes. After boiling, put the boiled egg into cold water.

2, Peel the eggs carefully, and place the peeled egg in a bowl or a ziplock bag with the marinade. Leave in the fridge overnight or more.

Note
* if the eggs are over-marinated , it’ll be too salty. So, remove the eggs from the marinated sauce, when it has been marinating for about 1-2 days.