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Home » Asian Recipes (by cuisine)

Half-Boiled Ajitama (Seasoned Eggs for Ramen)

Published: Nov 29, 2017 · Modified: Dec 5, 2023 by Char · This post may contain affiliate links. This means that if you make a purchase, I may receive a small commission at no extra cost to you. View my disclosure policy for details · 5 Comments

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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:

  • Shoyu Tare
  • Chicken Chashu
  • Menma (Seasoned Bamboo Shoots)
  • Basic Clear Chicken Soup
  • TRADITIONAL SHOYU RAMEN

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 ¼ 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
Print Recipe Pin for later
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
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
  • ¼ cup mirin
  • 1 handful bonito flakes (optional)
US Customary - Metric

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.

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Comments

  1. Jane says

    December 14, 2019 at 6:04 am

    Can you save the liquid and reuse it?

    Reply
    • Char says

      December 14, 2019 at 8:38 pm

      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!

      Reply

Trackbacks

  1. Eating on a Chiropractic School Budget - ChiroKyle says:
    September 25, 2018 at 5:05 pm

    […] 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 […]

    Reply
  2. Miso Ramen at Yatta ! Ramen in Seynod (Annecy) – —- says:
    May 25, 2019 at 1:18 pm

    […] 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 […]

    Reply
  3. Basic Clear Chicken Soup for Ramen - Wok & Skillet says:
    June 26, 2020 at 8:04 am

    […] Half-Boiled Ajitama (Seasoned Eggs) […]

    Reply
4.62 from 31 votes (31 ratings without comment)

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charmaine ferrara

HI! I’M CHAR

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

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