Ajitama (Ramen Eggs)

Name: Ajitama (Ramen Eggs)
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Cuisine: Japan
Ingredients: 6 large eggs, cold from the fridge; 100 ml (⅓ cup + 1 tbsp) soy sauce; 100 ml (⅓ cup + 1 tbsp) mirin; 100 ml (⅓ cup + 1 tbsp) water; 1 tbsp sugar; 1 clove garlic, smashed, optional; 3 slices ginger, optional

Soy-marinated soft-boiled eggs with jammy yolks

Makes: 6 eggs
Hands-on: 15 min
Total: 4 h 30 min
Level: Easy

Ajitama are soft-boiled eggs marinated in sweet soy until the whites turn amber and the yolks become fudgy. They're the classic topping for ramen, and just as good halved over rice or a salad.

Ingredients

6large eggscold from the fridge
100 mlsoy sauce (⅓ cup + 1 tbsp)
100 mlmirin (⅓ cup + 1 tbsp)
100 mlwater (⅓ cup + 1 tbsp)
1 tbspsugar
1 clovegarlicsmashed, optional
3 slicesgingeroptional

Diet: Vegetarian, Dairy-free
Allergens: egg, soy, gluten, sulphites
Origin: Japan

Method

Make the marinade: bring the soy sauce, mirin, water, sugar, garlic and ginger to a boil in a small pan, stir until the sugar dissolves, then let cool completely, about 30 minutes (set the pan in cold water to speed it up).
Cook the eggs in boiling water for 6½ minutes for a soft, jammy yolk, as for Boiled Eggs. 7 min
Plunge into ice water for 5 minutes, then peel carefully. 5 min
Put the peeled eggs in a zip-top bag or a small container and pour in the cooled marinade. Press out the air or cover the eggs with a folded paper towel so they stay submerged.
Refrigerate for at least 4 hours and up to 24 hours. 4 h
Remove from the marinade and halve with a sharp knife or fishing line just before serving.

Why it works

The salt and sugar in the marinade slowly penetrate the white, seasoning it and turning it amber, then move into the yolk, where they draw out moisture and firm it to a dense, jammy texture. A 6½-minute egg starts with a yolk just set at the edges, so it stays soft at the center even after marinating.

Common mistakes

Leaving them in the marinade for more than 2 days: they become too salty and rubbery.
Hot marinade: it cooks the eggs further. Cool it completely first.