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How to Make Marinated Egg for Ramen (Video)

Enhance your ramen experience with marinated eggs! Here’s how to make ajitsuke tamago quickly and easily.

The marinated egg of ramen

Known as Ajitsuke Tamago or Nitamago, these marinated eggs have their origins in Japanese cuisine as a complement to ramen. Originally, they were crafted to add an extra layer of flavor to the dish. However, over time, they have become an integral part of ramen.

Some time ago, I shared one of my favorite recipes for preparing it. Since then, I’ve made slight modifications until I arrived at this quick and extremely easy-to-prepare version.

So, if you’ve made it this far, I encourage you to make them to accompany this delicious tantanmen, ready in 15 minutes.

Marinated eggs for ramen served in a tantanmen dish - homemade recipe for marinated eggs for ramne.

4 tricks to prepare ajitsuke tamago at home.

There are four tricks that will help you achieve a perfect marinated egg for ramen.

Tip 1: Eggs at room temperature.

If, like me, you usually store your eggs in the fridge, take them out a few hours before. This way, the temperature change when adding them to the pot with boiling water will be less, reducing the chance of them breaking.

Tip 2: Use “old” eggs.

Yes, you heard that right. Ironically, very fresh eggs are much harder to peel. So, if you have eggs about to expire, bring them to a boil.

Ajitsuke tamago. Ramen eggs tinged brown by the sauce. 1 whole and the other split in half. Recipe for Making Marinated Eggs for Ramen

Tip 3: Cold bath.

After finishing the cooking process for the eggs, it is crucial to transfer them to a bowl filled with very cold water and ice. This step helps halt the cooking process and preserves the desired texture. Additionally, the hard-boiled eggs will be uniformly oval without any indentations. If time allows, let the eggs cool completely before peeling, as it will make the peeling process easier.

Tip 4: For a centered yolk, don’t forget to stir

When adding the eggs to the water, it is essential to stir for the first 2 minutes. This ensures centered yolks.

And there you have it! With these four tricks and the recipe I’m sharing with you, you can prepare some delicious ajitsuke tamago for your next ramen.

How to Make Egg for Ramen (Ajitsuke tamago)
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Enhance your ramen experience with marinated eggs! Here's how to make ajitsuke tamago quickly and easily.
Prep Time: 30 minutes
Resting Time: 2 hours
Total Time: 2 hours 30 minutes
Cuisine: Japanese
Servings: 6 eggs
Calories: 63kcal
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  • 25 ml sake
  • 25 ml mirin
  • 100 ml soy sauce
  • 2 tbsp sugar
  • 20 g garlic
  • 35 g ginger
  • 3-6 eggs at room temperature
  • 500 ml water


  • Peel and mince the 35 g ginger and 20 g garlic.
  • In a saucepan, combine 25 ml mirin and 25 ml sake, bringing it to a boil for a couple of minutes.
  • Add 100 ml soy sauce, 2 tbsp sugar, ginger, and garlic. Stir to dissolve the sugar and let it boil for 10 minutes. Pour the mixture into a bowl and let it cool.
  • In a pot, heat water. Once boiling, add the 3-6 eggs and stir constantly for the first 2 minutes to ensure the egg yolk is centered. Let the eggs boil for 6 to 7 minutes, adjusting based on size and desired doneness. For medium-sized eggs, aim for 6 and a half minutes.
  • After boiling, transfer the eggs to a bowl of very cold water to halt cooking. Once cooled, peel the eggs.
  • Combine 500 ml water with the tare prepared earlier, and add the peeled eggs. Allow the mixture to marinate in the fridge for a minimum of two hours, up to a maximum of 3 days. The longer they marinate, the more intense their flavor will become.



Porción: 6g | Calorias: 63kcal | Carbohidratos: 0.3g | Proteina: 6g | Grasa: 4g | Grasas saturadas: 1g | Colesterol: 164mg | Sodio: 62mg | Potasio: 61mg | Azúcar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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