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.
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 familycuisine.net, 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.
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.
Combine 2 cups of water, 1 cup of seasoning liquid from Chicken Chashu, and 1/4 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.
Remove the shell from the eggs, then place them 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 a handful of bonito flakes on top of the paper towels.
Cover and refrigerate overnight.
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.