Description
Soy sauce eggs, also known as ramen eggs or ajitsuke tamago, are soft-boiled eggs marinated in a savory, slightly sweet soy-based sauce. These umami-packed eggs are perfect as a ramen topping, snack, or side dish.
Ingredients
- 4 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 tablespoon brown sugar
- 1 garlic clove, crushed
- 1 slice of ginger
Instructions
- Bring a pot of water to a boil. Lower the heat to a gentle simmer.
- Carefully add the eggs and simmer for exactly 6-7 minutes for soft-boiled yolks.
- Immediately transfer the eggs to an ice bath and let them cool for a few minutes.
- Gently peel the eggs.
- In a container, mix soy sauce, water, rice vinegar, mirin, brown sugar, garlic, and ginger.
- Add the peeled eggs to the marinade, ensuring they are fully submerged.
- Marinate in the refrigerator for at least 4 hours or overnight for best flavor.
- Remove from marinade and serve, halved or whole.
Notes
- Use a spoon to gently crack the eggs before peeling to avoid tearing the whites.
- The eggs can be stored in the marinade in the refrigerator for up to 3 days.
- These eggs are great as a topping for ramen or eaten on their own as a snack.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 1g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
