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Half-Boiled Ajitama (Seasoned Eggs for Ramen)

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Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning give the eggs unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime. This is Part 4 of the Ramen At Home series for Traditional Shoyu Ramen.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Everybody has a favorite ramen topping – mine is the seasoned soft-boiled egg (ajitama). The egg white is slightly firm, but the yolk is slightly runny and custard-like.

It gives the ramen such a luxurious texture, and the seasoning gives it amazing flavor.

This Half-Boiled Ajitama (Seasoned Eggs) recipe is from the “Ramen at Home” cookbook by Brian MacDuckston of ramenadventures.com, and Part Four of a six-part series featuring his Traditional Shoyu Ramen recipe.

Here are the links to the rest of the posts in this series:

How to Make Half-Boiled Ajitama (Seasoned Eggs)

The first and most crucial step is to boil the eggs to the perfect “half-boiled” consistency where the egg white is firm but the yolk is runny and custardy.

Bring a pot of water to boil, then add 1 tablespoon of baking soda. The baking soda will make it easier to peel the shell off the eggs.

Gently lower 6 large eggs (straight from the refrigerator) into the boiling water using a large spoon or a soup skimmer. Immediately decrease the heat to low. Allow the eggs to cook for 7 minutes.

While waiting for the eggs to cook, prepare an ice bath for the eggs in a large bowl.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

After the eggs have cooked for 7 minutes, use a large spoon or soup skimmer to transfer the eggs into the ice bath. Allow them to cool for 3 minutes.

This will halt the cooking process, giving the egg yolk that nice runny texture.

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Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Combine 2 cups of water, 1 cup of seasoning liquid from Chicken Chashu, and 1/4 cup mirin in a container or bowl.

If you are making this recipe separately and do not have the seasoning liquid from the Chicken Chashu, you can use teriyaki sauce.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Remove the shell from the eggs, then place them in the seasoning liquid.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Cover the top of the eggs with a paper towel to help the liquid reach the eggs evenly all around. Sprinkle a handful of bonito flakes on top of the paper towels.

Cover and refrigerate overnight.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Remove the eggs from the seasoning after 24 hours. They can then be stored in the refrigerator for a few days.

When you are ready to use them, carefully cut them in half using a very sharp knife.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.
Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Half-Boiled Ajitama (Seasoned Eggs)

Char Ferrara
Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime. 
4.62 from 31 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Cuisine Japanese
Servings 6 eggs

Ingredients
 
 

  • 1 tablespoon baking soda
  • 6 eggs large
  • 2 cups water plus more for boiling the eggs
  • 1 cup seasoning liquid from Chicken Chashu or teriyaki sauce
  • 1/4 cup mirin
  • 1 handful bonito flakes (optional)

Instructions
 

  • Bring a pot of water to boil in a medium saucepan, then add the baking soda.
  • Slowly add the eggs into the boiling water using a large spoon or soup skimmer. Allow to cook for 7 minutes. 
  • Transfer the eggs into an ice bath and allow them to chill for 3 minutes.
  • Combine the 2 cups of water, Chashu seasoning liquid and mirin in a bowl or container with a tight-fitting cover.
  • Place the eggs in the seasoning liquid. Cover the top of the eggs with a paper towel to help the liquid reach the eggs evenly all around.
  • Sprinkle the bonito flakes on top of the paper towel (if using).
  • Cover and refrigerate overnight.
  • Remove the eggs from the seasoning liquid after 24 hours, or they will become too salty.
  • Store in the refrigerator for up to a few days.

Nutrition

Calories: 63kcalProtein: 5gSaturated Fat: 1gCholesterol: 163mgSodium: 619mg
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Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.
4.62 from 31 votes (31 ratings without comment)
Recipe Rating




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Jane

Saturday 14th of December 2019

Can you save the liquid and reuse it?

Char

Saturday 14th of December 2019

Hi Jane, If you will be reusing the liquid right away for a second batch of eggs and the marinade is still clean (no egg/yolk spillage from the previous batch), it will be ok to do so. However, I would not recommend re-using the brine after sitting for a few days in the fridge. I hope that helps and that you will enjoy this recipe. Cheers!

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[…] loved the chashu (wow!) and I thought the noodles were cooked perfectly. I also liked the ajitama egg, However, I did’t really liked the miso-based […]

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[…] can make ajitama eggs, which requires more effort but it worth it in my opinion. I use this recipe here but I stop after boiling as the seasoning of the egg white is more than I want to put into […]