Ramen Eggs – Soy Sauce Marinated Eggs

Ramen eggs or soy sauce eggs cut in half to reveal soft boiled eggs with runny jammy yolk.Ramen eggs or soy sauce eggs cut in half to show runny jammy yolk place on top of ramen noodles.Ramen eggs with soft boiled yolk cut in half and placed on top of ramen noodles.Ramen eggs or soy sauce eggs cut in half on a plate with text overlay with red background.Ramen eggs or soy sauce eggs cut in half on top of a bowl of ramen.Soft boiled soy sauce eggs cut in half on a plate with text overlay.
Ramen eggs are soy sauce marinated eggs that are piano boiled for a fluid, jammy egg yolk. They ‘re besides called shoyu eggs, soy sauce eggs, or soy sauce marinated eggs. In Japan they ‘re called ajitama or ajitsuke tamago ( 味付け玉子 ) and are frequently served atop a bowl of ramen .

Soft boiled ramen eggs (ajitama) marinated in soy sauce and cut in half to show runny, jammy yolk.
Ramen eggs are delicious easy boiled eggs that are marinated in a soy sauce and mirin mix. No bowl of ramen is complete without these eggs in my opinion. They can have a indulgent, fluid yolk, or a gelatinous jammy yolk according to your predilection.

Ajitama has a savory, umami smack, and depending on how long they ‘ve been marinating for, they ‘ll have a stronger soy sauce season .
Ramen eggs (ajitama) marinated in soy sauce cut in half and placed on top of a bowl of ramen noodles garnished with green onions and nori.
Ramen eggs are besides known as soy sauce eggs, soy marinated eggs, or shoyu eggs. In Japan they go by ‘ajitama ‘ which is a portmanteau of ‘ajitsuke tamago ‘ ( 味付け玉子 ) which translates to seasoned eggs .
Ramen eggs or soy sauce eggs marinated in a soy mirin mixture that's been cut in half to show jammy yolk.
These soy sauce eggs besides make a bang-up bite and can be added to salads, rice bowl, or other noodles. Ramen eggs are low carb, naturally keto friendly, and high in protein .

Ingredients

Ingredients for ramen eggs with soy sauce and mirin marinade with text overlay.

  • Eggs – I used large eggs; cooking times are based on this size. Tip: Older eggs are easier to peel.
  • Vinegar – Adding vinegar when boiling eggs softens the shell which makes it easier to peel.
  • Mirin – This is a Japanese rice wine. Substitute with water or stock with a pinch of sugar and a few drops of vinegar.

How to Make Ramen Eggs – Soy Sauce Eggs

Soft boiled egg placed in an ice bath to stop cooking.
Tapping an egg shell with the back of a spoon to crack the shell.
Spoon being inserted between a soft boiled egg and the shell for easy peeling.

Soft Boiled Eggs:

Cold eggs: Boil for 7 minutes straight from the electric refrigerator. Starting with cold eggs protect the center egg yolk from over cook .
Room temperature eggs: Allow the eggs to come to board temperature for about 30 minutes prior to cooking. Boil for 6 minutes. The egg carapace is less likely to crack due to less discrepancy in temperature .
Ice Bath : Prepare in advance and immediately transfer the eggs to an ice bath to stop far cook .
Soft boiled eggs in a soy sauce and mirin marinade inside a plastic bag set in a small bowl.
Soy sauce eggs marinating in soy sauce and mirin inside a plastic bag place in a bowl.
Soft boiled ramen eggs marinating in soy sauce and mirin in a plastic bag twisted closed..

Make Marinade:

Add the ingredients for the marinade in a formative ziplock bag and rate it in a bowl for stabilization. gently add the eggs, then push out any extra publicize .
device and clip the bag closed to allow the marinade to wholly cover the eggs. This allows you to make a smaller come of marinade without any lay waste to .
Ramen eggs (ajitama) marinated in soy sauce cut in half and placed on top of a bowl of ramen noodles garnished with green onions and nori.
Soy sauce eggs can be used after 1 hour and up to 3 days late. Cut in one-half and serve atop a hot bowl of ramen. enjoy !

Substitutions & Variations

  • For ramen eggs made without mirin: Use water or stock with a pinch of sugar and a few drops of vinegar. Mirin is a Japanese rice wine that’s slightly sweet and acidic with a low alcohol content. There are also non-alcoholic mirin available.
  • Spices: Feel free to add a few slices of ginger or garlic to the marinade.

Ramen eggs marinated in soy sauce with soft boiled yolk cut in half to show orange, runny yolk on a plate.

FAQ

How do you cook soft boiled eggs for ramen? For cold eggs directly from the electric refrigerator, boiling point for 7 minutes. For room temperature eggs, boil for 6 minutes. immediately place them in an ice rink bathtub. How long do soy marinated eggs last? I recommend consuming within 3 days of making them. Store them in the marinade in the electric refrigerator. Can I reuse the soy egg marinade? If you ‘d like to reuse the marinade, I suggest boiling and cooling it foremost. But I recommend making a fresh batch of marinade for best season. I hope you enjoy this recipe ! Please contribution, pace, or gossip below. I ‘d love to hear from you !
Come find me on Facebook, Pinterest, and Instagram ! Share your recipes by tagging @ drivemehungry. I love seeing your creations !
Thanks indeed much for stopping by ! 🧡 -Jamie

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Ramen eggs marinated in soy sauce cut in half to reveal soft boiled eggs with runny yolks.

Ramen Eggs – Soy Sauce Marinated Eggs

Ramen eggs are soy sauce marinated eggs that are soft boiled for a runny, jammy yolk. They’re also called shoyu eggs, soy sauce eggs, or soy marinated eggs. In Japan they’re called ajitama or ajitsuke tamago and is often served atop a bowl of ramen.

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votes
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Prep Time

3

mins

Cook Time

7

mins

Total Time

10

mins

Course

Side Dish

Cuisine

Chinese, Japanese, Korean

Servings

6

☑ Ingredients 

  • 6 eggs

  • 1 tablespoon vinegar – for easy skin

Ramen Egg Marinade

  • ½ cup water or stock certificate

  • 5 Tablespoons soy sauce

  • 4 Tablespoons mirin see Note 1 for substitutions

  • 2 teaspoons dark soy sauce ( optional for deeper color )

Cook Mode

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Instructions 

Soft Boil Eggs

  • Soft boiled eggs : Bring a large pot of water to a seethe. Add vinegar for easy peel off, then lightly lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs from the refrigerator. See note 2. Stir the eggs in one focus for the first 30 seconds for an even intersect section.

    6 eggs,

    1 Tablespoon vinegar

  • Peel eggs: After the timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.

Marinate Eggs

  • Marinate eggs: Place a ziplock fictile bag in a belittled bowl or cup for stabilization. then add the water or breed, soy sauce, mirin, and optional dark soy sauce to the formative udder. gently place the eggs inside the bag and squeeze the air out of the bag to ensure the eggs are covered in the marinade. Add more water or malcolm stock if needed. wrench and clip the bag closed. This allows for a smaller measure of marinade to cover the eggs without extra godforsaken. Marinate in soy mirin mix for up to 3 days in the electric refrigerator.

    ½ cup water or stock,

    5 Tablespoons soy sauce,

    4 Tablespoons mirin,

    2 teaspoons dark soy sauce

  • Serve: Cut in half and place on top of ramen noodles or rice bowls. Enjoy!

✎ Recipe Notes

  1. Mirin substitutions – Mirin is a Japanese rice wine that’s slightly sweet and acidic. For a non-alcoholic substitute, use water or stock with a pinch of sugar and a few drops of vinegar. Otherwise replace with half sake and half water, with a pinch of sugar.
  2. Boiling eggs – Be sure to boil the eggs in a pot large enough to hold them in a single layer. If your pot is too small, the eggs will lower the temperature of the water too much and the whites won’t set in time. Stir in one direction for first 30 seconds for an even cross section. Room temperature eggs should be left on the counter for 30 minutes prior to boiling. 
  3. Marination time – Ramen eggs can be marinated in the fridge for up to 3 days. They can be enjoyed 1 hour after marinating but will taste best the next day.
  4. Storage – Store remaining eggs in the marinade for up to 3 days in the fridge.

Nutrition

Calories:

81

kcal

|

Carbohydrates:

4

g

|

Protein:

6

g

|

Fat:

4

g

|

Saturated Fat:

1

g

|

Polyunsaturated Fat:

1

g

|

Monounsaturated Fat:

2

g

|

Trans Fat:

1

g

|

Cholesterol:

164

mg

|

Sodium:

630

mg

|

Potassium:

80

mg

|

Fiber:

1

g

|

Sugar:

2

g

|

Vitamin A:

238

IU

|

Calcium:

27

mg

|

Iron:

1

mg

Tried this recipe ?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos! * Nutritional information is an estimate, calculated using on-line tools .

reference : https://thaitrungkien.com
Category : Tutorial

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