I feel like the pièce de résistance of any bowl of ramen is the Ramen Egg, known as Ajitsuke Tamago in Japanese. Enriched with a deep umami flavor that has sort of a silky, creamy texture, it goes beautifully well as a topping for your ramen.
From the flavorful taste as a result of marinating the eggs overnight to the jammy egg yolks, it’s the perfect ramen accompaniment for any egg lover. Traditionally, mirin is used for the marinade but I wanted to make a non-alcoholic option so I substituted mirin with apple cider vinegar and sugar.
I can attest to how downright delicious it is even just as a snack! And some times whenever I’m making instant noodles, I love to add this ramen egg on top to elevate the dish further.
Looking for some ramen recipes? Here you go:
Ramen Egg (no Mirin)
- 6 eggs
- 1 cup light soy sauce
- 2 tbsp apple cider vinegar
- 6 tbsp sugar
- 1/4 cup water
- Mix all the marinate ingredients together in a container that you'll use to store the eggs.
- Bring a pot of water to a boil. The amount of water should be enough to cover the eggs.
- Once boiling, gently place 6 eggs that's just been taken out from the fridge into the pot. Set a timer for 7 minutes.
- While it's cooking, prepare an ice bath.
- Once the time is up, immediately place the eggs into the ice bath to stop the cooking process and leave for at least 15 minutes.
- Peel the egg gently (see notes).
- Add all the eggs into the marinade and refrigerate for at least 4 hours. The longer you let it marinate, the better it will taste. Enjoy!