Soy-Marinated Eggs (Ajitama Ramen Egg)

If there’s one ramen topping you need to try, it’s the soy-marinated eggs. It takes the simple taste of a soft-boiled egg and adds a delicious sweet and slightly salty layer of flavor that instantly upgrades your ramen.

Leveling Up Your Noodles with Marinated Eggs

Regardless of whether you prefer soft-boiled or hard-boiled (though I highly recommend soft!), adding this savory flavor boost to your ramen egg is always a good idea.

How to Prepare Marinated Eggs for Ramen

This process involves two essential parts: making the perfect soft-boiled egg and then precisely marinating it using the equilibrium method.

The Perfect Soft-Boiled Egg

1. Cook and Chill: Follow the instructions in my guide, How to Cook Perfect Soft-Boiled Eggs for Ramen, to achieve the ideal texture. Remember, precision timing and the immediate ice bath are key!
2. Peel: Gently peel the eggs completely.

The Equilibrium Brine Marinade (Ramen Lord Method)

I use the highly effective equilibrium brine method that I found in Mike Satinover (The Ramen Lord)’s ramen ebook, because it guarantees consistent flavor without over-salting.

• Weigh the Ingredients: Place the peeled eggs in a container and add enough water to cover them completely.

• Calculate Total Weight: Weigh the eggs plus the water to get the total weight.

• Add Soy Sauce: Add 10 percent of the total brine base weight in soy sauce.
• Add Mirin: Add 8 percent of the total brine base weight in mirin.

• Marinate: Submerge the peeled eggs in the calculated marinade and add a sheet of paper towel over the top to ensure the eggs stay fully submerged.
• Time: Try to marinate for a minimum of 24 hours for a light color and flavor, or up to 3 days for a darker, richer taste.
• Add to Ramen: Once marinated, slice the soy-marinated eggs in half and add them directly to your ramen.

My Instant Ramen Suggestions

ANY BOWL OF RAMEN. ENJOY.

Have you tried adding soy-marinated eggs to your instant ramen? How do you like them cooked? Leave a comment below!