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Perfect Ramen Eggs

I live by this method of making ramen eggs, or "ajitsuke tamago" in Japanese,  because it’s fail-proof! I use an egg steamer and my eggs come out with yolks that are perfectly jammy every time.

  • 6 eggs - I use them cold, straight from the fridge
  • 1/4 cup soy sauce (or tamari for gluten-free option)
  • 1/2 cup filtered water
  • 1 Tablespoon sake or mirin
  • Red pepper flakes (optional for heat) 

Place six eggs in an egg steamer. Fill with about 1 ounce of water. The measurement should be between soft and medium measurements, about 1 ounce on my machine.

As the eggs are steaming make the marinade by adding the soy sauce, water, sake and red pepper flakes into a bag or bowl. 

Measuring cups and spoons can be found on our site!

Once the eggs are done steaming, place them in a bowl of very cold water and peel carefully. Place all the eggs in the marinade and let sit for at least one hour preferably overnight for maximum flavor. Enjoy!

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