How to make Ajitama Ramen Eggs (Recipe)

Ajitama (short for Ajitsuke Tamago) are a staple in almost all bowls of ramen. This is an easy method to make it with some pretty easy to find ingredients. The process of making Ajitama actually involves a brining process which firms up the egg while flavoring it.

Ingredients:

Eggs (cold straight from fridge)

Tare (up to 5 or 6 eggs, double for 10 eggs or more)
500ml water
100ml shoyu
100ml miri
1 tsp sugar

Katsuobushi bonito flakes

Directions:
1. Poke a hole at the bottom of each egg and place them gently into boiling water.
2. Boil for exactly 7 minutes then remove the eggs and shock them in an ice bath
3. when eggs are cool, peel and store them in the fridge while you make the tare.
4. add 500ml water, 100ml shoyu, 100ml mirin and 1 tsp of sugar to a pot and bring to a boil.
5. when tare begins to boil, add your katsuobushi bonito flakes and kill the heat. let tare cool down off the stove.
6. when tare is cooled, strain it over your eggs.
7. let the eggs brine in the fridge for 1 - 2 days.

[Rotorzilla]

To help with the peeling. After about 30 seconds in the ice bath. Pull your eggs out one by one. Cracking the shells all over with the back of a spoon then get them right back in to the ice bath. It helps to get water under the membrane. I was at a ramen shop in Japan and watched one of the cooks making eggs while I was eating my bowl.

[skarrde]

When boiling eggs I have found using steam to work best. Put about an inch of water in bottom of pan and bring to a boil. Put the eggs in for 6:30 and put a lid on it. This way it doesn't matter how many eggs as they don't have to be covered by water. 6:30 gives you firm white and runny yolk so perfect for it.

[freezzer]

The paper towel on top of the eggs is genius!

[kaihG]

refrigerated eggs 7 minutes, roomtemp 6 minutes :)

I crack the bottom while in the icebath - it really does help with the peeling.

[_Bit]

From my ramen mentor during my job trial (I'm working at a ramen shop starting 12 July) seems like it depends on how big your eggs are from small to big it's a margin between 6-7 minutes after the cooking and peeling it's the same method but for cutting the egg a stretched out fishing line works best as no yolk would be lost!

[ponytheprostituteonvinyl]

I boil my eggs for 6min 30sec because I like them a bit more runny. Love your videos and keep up the amazing content

[muquietto]

if the egg is cold, 6 minutes to 6:30, if it's room temp, 5, 30. if the egg is old, make sure to poke a hole. to peel, crack over the counter at the top and bottom and lightly at the sides, then peel off slowly around from top to bottom in a spiral motion, using your thumb and index finger, index grips the shell off the egg white, thumb cracks it and avoids it planking against the flesh of the egg, kind of like a clicking motion. that way always worked fine for me. as for ajitama, I usually use an equilibrium brine based on weight of water + eggs (until the eggs are covered) and then I add 10% soy sauce and 8% (Ramen_Lords Recipe).

[johnfatland]

I did this recipe by memory and forgot the water. It made for the most delicious eggs i have ever eaten. Its expensive tho, so now im using water in the brine. I recomend everyone to try it without water atleast once. 50/50 shoyu and mirin

[shindukess]

Get a flashlight and shine it on the bottom of the egg to find the membrane bubble. Take your pin and poke a hole through center of the bubble. Get the water to a rolling boil and put the eggs in for 7 minutes. Take them out and put them in the ice water. After they cool crack the egg on the bottom and roll it submerged under the water for a clean peel.

[GaryOfthegardens]

1 tbsp vinegar in the ice bath helps peeling. The comment about rolling them submerged sounds like a winner too. I'll try it today

[MikeSmith-ekmc]

We have large eggs over here and I do them for 6.40 minutes and I only cool them in cold water not ice water. I also try and peel them when slightly warm as I’ve found I don’t damage as many this way. For curing I use the liquid from chasu and cure for 2-3 days as I like them slightly darker than yours. Nice upload thanks

[PangolinStirfry]

There's a super thin membrane under the egg shell. Get under this and it'll peel super easy. It kinda takes the whole shell off in one piece.

[jacobalonzo.jeffers]

Hey, love your channel. Another great way to keep eggs submerged is by putting a water weight over them. As simple as a ziploc bag, or plastic wrap and enough water to top off the container. Be sure to carefully remove any air after putting in place is a great way to keep microbes from spoiling the curing liquid or marinade.

[thibaultwyrsch]

Probably a bit late for that, but to easily peel an egg, I use a teaspoon to gently separate the shell from the egg. I started doing that after seeing someone do it in a ramen shop in Tokyo and never broke a single egg since!

[poleun]

Great tip, if you get one of those cheap egg slicers, you can cut the wire and re-wrap the wire to cut the middle of the egg. The ultra low profile wire keeps most of the yolk intact!

[ModuRaziel]

A few questions: how long can the eggs be left in the fridge once brined? And I assume they should be left in the tare until used? can the tare be re-used to make more ajitama? cause there sure is a lot for 4 eggs. just made some last night and cant wait to try it tomorrow

[subbystyle]

I love using the Sous Vide process for eggs when I make more than just a couple. They can stay in the pre-set water for hours and hours but they will remain perfect inside!

[mylesmcgee]

Is there a way I can heat up the egg after taking it out the fridge without cooking the yolk

[arancourt]

late to the party, but I steam my eggs, use one of those folding metal steamer baskets, get the water up to a boil, add the eggs and steam for 7 minutes, then just pull the entire basket and chill in ice water, I've found this works great and I don't have to fish my eggs out one at a time and risk dropping them on the way to the ice bath.

[CrashTestZombie-mxnj]

twice a year i get this insane urge to eat ramen - always during the transitional seasons - and i know there are like over a thousand videos for how to do this: but i always always always come back to this one. this is the video that turned me snobbish over ajitama 😅now it takes me 2 days to make ramen😅