{"id":27792,"title":"Ajitsuke Tamago (\u5473\u4ed8\u3051\u7389\u5b50) \u2013 Japanese Ramen Eggs","modified":"2026-08-05T17:16:51+02:00","plain":"A delicious and simple recipe for marinated Ramen Eggs, also called Ajitsuke Tamago or Ajitama\n\nAjitsuke Tamago (\u5473\u4ed8\u3051\u7389\u5b50), these marinated eggs with a slightly runny center, are an essential element of Japanese cuisine. Perfect for enriching a bowl of ramen, they also integrate wonderfully into donburi (garnished rice bowls) or bento (lunch boxes), adding a unique touch of flavor and texture. You'll also find them under the names Ajitama (\u5473\u7389) or Nitamago (\u716e\u7389\u5b50)  \n\n\n\nTips for Successful Marinated Eggs for Ramen\n\nThe secret to perfect cooking\n\nThe secret to successful Ajitsuke Tamago lies in the precision of cooking. The ideal cooking time varies depending on several factors such as the size and initial temperature of the eggs, as well as the water temperature.  \n\nA cooking time of 6 minutes and 30 seconds from the first egg placed in the water often proves optimal, but I advise you to test with durations up to 9 minutes to find the perfect cooking point according to your preferences. \n\nPlace a marinated egg on a homemade bibimbap for an out-of-this-world Japanese\/Korean fusion cuisine\n\nIt's important to note that the egg yolk will slightly harden during marination, so adjust your cooking time accordingly.\n\nHow to prevent eggs from exploding?\n\nTo prevent cracks and egg explosions during cooking, there are two proven methods. The first, inspired by Japanese technique, involves gently piercing the air pocket of the egg with a needle. This method can also be used for onsen tamago  \n\nThe second method, simpler and just as effective, involves adding a tablespoon of vinegar to the cooking water.\n\nIf you choose to cook the eggs completely, use them in a tamago sando\n\nThe optimal marination duration\n\nPatience is key to obtaining perfect ajitama. It's essential to allow enough time for the marinade to permeate the egg, thus revealing its full flavor. For optimal results, a 24-hour marination in the refrigerator is recommended. After marination, the eggs can be stored for a few days in the refrigerator in an airtight container.   \n\nThe main ingredients of Japanese Marinated Eggs\n\n\n\n\nIce water: Immediately after cooking, the eggs are plunged into ice water to stop the cooking process, thus preserving the desired texture of the yolk.\n\n\n\nLight soy sauce: Brings an umami and salty flavor to the marinade, enriching the eggs with a distinctive color and taste.\n\n\n\nMirin: A sweet rice wine that adds a subtle sweetness to the marinade, balancing the saltiness of the soy sauce.\n\n\n\nSake: Sake adds depth of flavor and a slight alcoholic note\n\n\nOptional additions for the marinade:\n\n\nKombu leaf: Dried seaweed that infuses the marinade with a subtle sea flavor, adding an extra umami dimension.\n\n\n\nKatsuobushi: Dried bonito flakes that bring a smoky and umami taste to the marinade, accentuating the flavor nuances.\n\n\n\nCrushed garlic clove: my offering to the Holy Clove of Garlic\n\n\n\n\n\t\u0152ufs \u00e0 Ramen - Ajitsuke Tamago\n\t\t\n\t\tUne d\u00e9licieuse et simple recette d'\u0152ufs marin\u00e9s pour Ramen, aussi appel\u00e9s Ajitsuke Tamago ou encore Ajitama\t\n\t\n\t\t\t\n\t\n\t\t4 \u0153ufs1 litre d\u2019eauDe l\u2019eau glac\u00e9e (pour refroidir les oeufs)Marinade pour oeufs \u00e0 ramen60 ml de sauce soja light60 ml de mirin60 ml de sak\u00e9 (ou d'eau)1 cuill\u00e8re \u00e0 caf\u00e9 de sucreAjouts optionnels pour la marinade1 feuille de kombu3 cuill\u00e8res \u00e0 soupe de katsuobushi1 gousse d'ail (\u00e9cras\u00e9e)\t\n\t\n\t\tPour faire la marinadeDans une petite casserole, m\u00e9langez tous les ingr\u00e9dients pour la marinade, y compris les \u00e9l\u00e9ments facultatifs si applicablePortez \u00e0 \u00e9bullition et m\u00e9langez quelques fois pour que le sucre se dissolve compl\u00e8tement. Une fois \u00e0 \u00e9bullition, baissez le feu et laissez mijoter pendant 1 minute. \u00c9teignez le feu. R\u00e9server refroidir compl\u00e8tement.Pour les \u0153ufs molletsAjoutez l\u2019eau dans une casserole moyenne et portez \u00e0 \u00e9bullition. D\u00e8s que \u00e7a bout, sortez les oeufs du frigo. Mettez soigneusement un \u0153uf \u00e0 la fois dans l'eau bouillante avec une \u00e9cumoire ou une louche. Lorsque vous ajoutez le premier \u0153uf, r\u00e9glez un minuteur de 7 minutes. Vous pouvez les cuire 6 \u00e0 6.5 minutes pour un jaune d'\u0153uf coulant et 8 \u00e0 9 minutes pour un jaune d'\u0153uf comme un flan.Une fois tous les \u0153ufs dans la casserole, baissez le feu pour maintenir une \u00e9bullition douce. Assurez-vous que l'eau mijote, mais ne bouillonne pas si fort que les \u0153ufs bougent trop. Apr\u00e8s 7 minutes, sortez imm\u00e9diatement les \u0153ufs et plongez-les dans de l'eau glac\u00e9e pendant 15 minutes.Une fois les \u0153ufs compl\u00e8tement refroidis, cassez doucement la coquille \u00e0 l'extr\u00e9mit\u00e9 large de l'\u0153uf et commencez \u00e0 la peler verticalement vers le haut plus pointu. Plongez l'\u0153uf dans l'eau glac\u00e9e plusieurs fois pour aider \u00e0 peler. Une fois que vous avez pel\u00e9 une section verticalement, le reste de la coquille devrait se d\u00e9tacher facilement.Placez les \u0153ufs dans un sac plastique et ajoutez la marinade dans le sac.Retirez l'air du sac et utilisez un \u00e9lastique pour le sceller juste au-dessus des \u0153ufs. De cette fa\u00e7on, les \u0153ufs sont compl\u00e8tement submerg\u00e9s dans la marinade.R\u00e9frig\u00e9rer pendant 8 heures ou toute la nuit.Pour servirRetirez les \u0153ufs de la marinade et coupez-les en deux dans le sens de la longueur pour servir.Utilisez un morceau de ficelle ou du fil de p\u00eache pour couper les \u0153ufs en deux proprement.\t\n\t\n\t\tApr\u00e8s la marinade, les \u0153ufs peuvent \u00eatre conserv\u00e9s quelques jours au r\u00e9frig\u00e9rateur dans une bo\u00eete herm\u00e9tique.\n\t\n\t\n\t\tAccompagnementJaponaiseOeufs, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27792","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=27792"}],"version-history":[{"count":2,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27792\/revisions"}],"predecessor-version":[{"id":125448,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/27792\/revisions\/125448"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24955"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=27792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=27792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=27792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}