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Soy Eggs Perfect For Ramen
Jammy ramen eggs full of soy and umami flavour, I’m drawling already. Here’s how I make it…
If you’ve ever had ramen before, chances are you’ve tried a ramen egg (aka ajitsuke tamago). And if you’re a little obsessed like me, then I’ve made this recipe just for you!
I’ve been making these eggs a lot lately (with or without ramen), and I’m not surprised as to why. They are savoury, garlicy, have a slight sweetness and are full of umami flavour. Delish!
I make ramen eggs with the addition of mirin when I’m going all out, but honestly, you’re good to go with a basic mixture of water, soy sauce, garlic and brown sugar.
Recipe Ingredients
Below are the ingredients I used to make this dish:
- Eggs: I used large eggs, but you can use medium eggs also.
- Liquids: The base is made from a mixture of water and dark soy sauce.
- Minced Garlic: Added for extra flavour.
- Mirin: if you don’t have mirin, you can use brown sugar instead.
How To Make Ramen Eggs
Here’s a summary of how I make these eggs. You can get the full recipe instructions on the recipe card below:
I bring a pan of water to the boil over a high heat. Once the water is boiling, I add the eggs and set a timer for 6 minutes.
Whilst the eggs are boiling, I like to prepare a bowl of water and ice. I also make the marinade by mixing together water, dark soy sauce, minced garlic and mirin before pouring it into my mason jar.
Once 6 minutes have passed, I remove the eggs from the hot water and place them directly into the ice bath for 5 to 10 minutes as this stops the cooking process. When cooled, I remove the shells then place the eggs in the marinade.
Last but not least, I keep the jar in the fridge for up to 2 to 3 days.
My Top Tips
If the eggs are floating to the top of the jar or container I’m using, I like to place a layer of kitchen paper on top to help keep the eggs submerged.
I like to peel the eggs under running cold water as it gets under the membrane which makes peeling the shell super easy.
Boiled eggs can keep in the fridge for up to a week, however, if you want to keep the eggs past 2 to 3 days, I recommend removing the eggs from the marinade as after 3 days the eggs absorb a lot of the soy-based marinade and become quite punchy.
How To Serve
Umm… with ramen of course!!! I’ve got a recipe for a super quick 10-minute ramen that you can certainly serve these ramen eggs with. You can also serve these eggs with chow mein noodles or over rice.
Ramen Eggs (Jammy & Delicious)
Ingredients
- 6 Large Eggs
- 150 ml Dark Soy Sauce
- 100 ml Water
- 1 tbsp Minced Garlic
- 2 tbsp Mirin (Or Brown Sugar / Caster Sugar)
Ice Bath
- Water
- Ice
Instructions
- Bring a pan of water to a boil over a high heat. Once boiling, gently add all the eggs then set a timer for 6 minutes.6 Large Eggs
- Whilst the eggs are boiling, prepare a bowl of ice water. In a mason jar or container, mix together water, dark soy sauce, minced garlic, and mirin.150 ml Dark Soy Sauce, 100 ml Water, 1 tbsp Minced Garlic, 2 tbsp Mirin
- After 6 minutes, remove the eggs from the boiling water and transfer them to the ice bath. Let them sit for 5 to 10 minutes to stop the cooking process.Water, Ice
- Once cooled, carefully peel the eggs and place them into the prepared marinade. You can add a layer of kitchen towel to help keep the eggs submerged.
- Store the jar in the fridge. Serve with ramen or enjoy as a savoury snack.
Video
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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