Ajitsuke Tamago (Ramen Eggs), also called Nitamago, are the delicious soft-centered and marinated Japanese style eggs used in ramen recipes.
Ajitsuke Tamago (Ramen Eggs)
By Sue Lau | Palatable Pastime
Ajitsuke Tamago (Ramen Eggs) is my recipe of the day for the blogging group Sunday Funday. We group together on Sundays to post a variety of recipes on differing topics. This week we are sharing recipes for eggs.
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The ramen eggs are soft boiled and then cooled. From there, the eggs are peeled and placed into a spicy and savory soy based marinade where they will bathe themselves in flavor for several hours.
It is important that you cool the marinade after heating and before you put your eggs in that. You do not want to cook your eggs any further, or you will lose the soft texture. The timing on the eggs cooking is very specific.
After that, when you prepare your ramen, just slice the egg in half and place into the hot soup, no further heating or cooking required.
Ajitsuke Tamago Eggs in Tonkotsu Broth Ramen
You’ll see the centers are soft, custardy and not fully hard as hard boiled eggs. The texture is like velvet and the flavor permeates the egg from the marinade.
You can also use these eggs to top Japanese salads or eat plain as a low-carb snack.
Sunday Funday
The Incredible Edible Egg
- Ajitsuke Tamago (Ramen Eggs) from Palatable Pastime
- Baked Eggs with Parmesan and Chives Karen’s Kitchen Stories
- Beet-Marbled Eggs with Feta from Culinary Adventures with Camilla
- Dosa Egg Sandwich Sneha’s Recipe
- Egg, Ham and Cheese Crepe Pockets from Making Miracles
- Huevos Rancheros from Mayuri’s Jikoni
- Huevos Rancheros Verde from A Day in the Life on the Farm
- Ramen Bowls with Spinach & Poached Eggs from Amy’s Cooking Adventures
- Spicy Sweet Soy Eggplant Tofu Quail Egg Stir-fry from Food Lust People Love
Ajitsuke Tamago Eggs in Miso Based Ramen
Ajitsuke Tamago (Ramen Eggs)
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Ajitsuke Tamago (Ramen Eggs)
Ajitsuke Tamago (Ramen Eggs)
Ingredients
- 6 large eggs
- Egg Marinade:
- 1 cup water
- 1/2 cup mirin
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- 2 teaspoons ginger paste
- 1/2 teaspoon sriracha chili sauce
Instructions
- Stir together marinade and bring to a boil in a sauce pan then remove from heat and cool.
- Cover eggs with water and bring to a gentle boil; reduce heat and simmer gently for five minutes.
- Drain off water from pan and immerse eggs into an ice water bath for five minutes.
- Gently peel eggs and place in marinade to cover.
- Marinate peeled eggs overnight or up to 4 days.
Notes
Slice in half and place halves of eggs into hot ramen soup. Can also be used as a topping for a Japanese salad, or eaten plain, as a low-carb snack.
Nutrition
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Those eggs are perfectly cooked and I love the color and flavors with which you saturated them.
Not so perfectly peeled though. Eggs never give me trouble until it is the last minute, the last of my eggs, and the whole world is looking. You can bet if I had planned to chop those eggs up they would have been as smooth as a baby’s bottom. rofl!
Those silky yolks are calling my name, Sue. I know they are meant to be served with ramen but I’d love to dip some buttered toast in those!
Those eggs are just BEAUTIFUL. I haven’t attempted at-home ramen yet, but I’m going to have remedy that very soon.
Wow Sue, beautiful marinated eggs. Something hubby would really love as he is a huge fan of anything with soy sauce in it.