---
title: "Ajitsuke Tamago (Ramen Egg)"
slug: "ajitsuke-tamago-ramen-egg"
date: "2026-02-10"
lastUpdated: "2026-02-10"
category: "japanese"
tags: ["japanese"]
dietary: []
cookTime: 0
prepTime: 0
totalTime: 0
difficulty: "medium"
servings: 4
author: "pws"
description: "Great on any kind of ramen!"
featured: false
display: true
displayPhoto: "./assets/ajitsuke-tamago.png"
---

# Ajitsuke Tamago (Ramen Egg)

Great on any kind of ramen!

## Photos

![Great on any kind of ramen!](./assets/ajitsuke-tamago.png)
*Great on any kind of ramen!*

## Ingredients

- Eggs
- 2 tablespoons white vinegar
- ¼ cup soy sauce
- ¼ cup mirin cooking wine
- 1 teaspoon brown sugar

## Instructions

1. Bring a pot of enough water to cover the eggs to a boil once added.
2. Place saucepan over high heat and add **vinegar** to help with peeling. Bring to a boil.
3. Prick a hole in the wide end of each egg (helps with shape and peeling).
4. Gently lower the eggs into the water.
5. Set a timer for 6-7 minutes, depending on the target consistency.
6. Pick out the eggs and set into cold or **ice water**.
7. Peel shells and lower into the **marinade**.
8. Chill 1-4 (or more) hours.
9. When serving, remove from marinade and cut in half.

## Notes

### Tight Fit
- Make sure to find a bowl that can just barely fit all the eggs together, the sauce has to cover all of them.

### To Age or Not to Age
- Depending on how long you age these, they'll get really salty. A few days is a good middle ground, after that you can take the eggs out and store seperately.

## References

- https://www.aspicyperspective.com/easy-ramen-egg-recipe-ajitsuke-tamago/