Carol KicinskiAuthorCarol Kicinski
RatingDifficultyBeginner

Ramen eggs (aka ajitsuke tamago) are eggs boiled just long enough to achieve the perfect jammy yoke consistency, then marinated anywhere from 3 hours to 3 days. They are sweet, salty, and rich with umami flavor. Perfect in a bowl of ramen, eaten as a snack, and as I recently discovered (through laziness sheer brilliance) a whole new (and much easier) way to make deviled eggs.

Ramen Eggs
Prep time: 5 mins
Cook Time: 6 mins
Total time: 11 mins

Not Your Grandma’s Deviled Eggs
Prep time: 20 mins
Total time: 20 mins

Yields24 Servings

Ramen Eggs
 12 Nature's Yoke large eggs
 1 cup Tamari or gluten free soy sauce
 1 cup Mirin
Not Your Grandma’s Deviled Eggs
 12 Ramen eggs (from recipe above)
 ¾ cup Mayonnaise
 1 ½ tbsp Sriracha sauce
 2 Green Onions, finely chopped
 Furikake (Japanese seasoning consisting of dried seaweed, sesame seeds, and seasoning) or sesame seeds

Ramen Eggs
1

Bring a pot of water large enough to hold the eggs in a single layer to a full rolling boil. There should be enough water to cover the eggs by 1 inch. As soon as you set the pot of water on the stove, take your eggs out of the refrigerator. Once the water is boiling, add the eggs, one at a time using a slotted spoon. Set the timer for exactly 6½ minutes.

2

Prepare a bowl large enough to hold all the eggs with ice water and have it standing by. Once the eggs have cooked for 6½ minutes, remove them with a slotted spoon and place directly into the ice water. Let sit for 5 minutes. Peel the eggs. Place them in a deep container or resealable food storage bag.

3

Combine the tamari and mirin and pour over the eggs. Marinate in the refrigerator for 3 hours or up to 3 days. If planning to marinate for more than 1 day, add ½ cup of water to the tamari/mirin mixture.

4

I do not recommend reusing the marinade to make more ramen eggs however, if you plan to make ramen, it can be poured into the broth before bringing to a boil and simmering.

Not Your Grandma’s Deviled Eggs
5

Remove the ramen eggs from the marinade and pat dry. Cut in half lengthwise. Combine the mayonnaise with the Sriracha sauce and whisk until smooth. Divide evenly on top of the eggs, about 1 tablespoon per egg half. Top with the green onions and furikake or sesame seeds.

Ingredients

Ramen Eggs
 12 Nature's Yoke large eggs
 1 cup Tamari or gluten free soy sauce
 1 cup Mirin
Not Your Grandma’s Deviled Eggs
 12 Ramen eggs (from recipe above)
 ¾ cup Mayonnaise
 1 ½ tbsp Sriracha sauce
 2 Green Onions, finely chopped
 Furikake (Japanese seasoning consisting of dried seaweed, sesame seeds, and seasoning) or sesame seeds

Directions

Ramen Eggs
1

Bring a pot of water large enough to hold the eggs in a single layer to a full rolling boil. There should be enough water to cover the eggs by 1 inch. As soon as you set the pot of water on the stove, take your eggs out of the refrigerator. Once the water is boiling, add the eggs, one at a time using a slotted spoon. Set the timer for exactly 6½ minutes.

2

Prepare a bowl large enough to hold all the eggs with ice water and have it standing by. Once the eggs have cooked for 6½ minutes, remove them with a slotted spoon and place directly into the ice water. Let sit for 5 minutes. Peel the eggs. Place them in a deep container or resealable food storage bag.

3

Combine the tamari and mirin and pour over the eggs. Marinate in the refrigerator for 3 hours or up to 3 days. If planning to marinate for more than 1 day, add ½ cup of water to the tamari/mirin mixture.

4

I do not recommend reusing the marinade to make more ramen eggs however, if you plan to make ramen, it can be poured into the broth before bringing to a boil and simmering.

Not Your Grandma’s Deviled Eggs
5

Remove the ramen eggs from the marinade and pat dry. Cut in half lengthwise. Combine the mayonnaise with the Sriracha sauce and whisk until smooth. Divide evenly on top of the eggs, about 1 tablespoon per egg half. Top with the green onions and furikake or sesame seeds.

Ramen Eggs & Not Your Grandma’s Deviled Eggs