cooking/recipes/japanese/ajitsuke-tamago-ramen-egg/ajitsuke-tamago-ramen-egg.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Ajitsuke Tamago (Ramen Egg)	ajitsuke-tamago-ramen-egg	2026-02-10	2026-02-10	japanese	japanese sides	10	10	12	jake	Great on any kind of ramen!	false	true

:::photos :::

:::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 separately. :::

:::references

• Reference Recipe HERE :::

::card