Perfect Ramen Eggs (Ajitama Recipe) That Will Upgrade Your Bowls

In this video, I'll show you how to make perfect ajitama eggs. These silky soft-boiled eggs with rich umami flavor will transform your homemade ramen into quality bowls every time.

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% Daily Values based on a 2,000 calorie diet

Step 1

Combine water, dashi, soy sauce, mirin, sake, honey, rice vinegar, sesame oil, a slice of ginger, and a short piece of Japanese leek in a small pan. Warm over medium heat until it gently bubbles for about 1 minute, then let it cool.

Step 2

Bring a deep pot of water to 90 °C / 194 °F (just below boiling) and stir in a pinch of salt. Carefully lower the eggs into the water and start timing: 6 minutes for runny yolks, 7 minutes for jammy yolks, or 7 ½–8 minutes for fudgy yolks. During the first minute, gently spin each egg to help center the yolk.

Step 3

While the eggs cook, set up an ice-water bath. When the timer ends, move the eggs straight into the ice water and chill for 10 minutes. Crack each shell, briefly return the eggs to the water, then peel (or peel under cold running water) and pat dry.

Step 4

Place the peeled eggs in a sealable bag, pour in the cooled marinade, press out the air, and seal. Set the bag in a container to catch leaks and refrigerate for at least 45 minutes (longer—preferably overnight—gives deeper flavor).

Step 5

Slice, serve, and enjoy.