Ramen Eggs (Ajitsuke Tamago)

1. 1

   Let the eggs come to room temperature by soaking them in warm water for about 10 minutes.

2. 2

   Meanwhile, bring a large pot of water to a gentle boil.

3. 3

   Carefully poke a hole in the bottom of each egg with a thumb tack. Gently lower the eggs into the boiling water.

4. 4

   Gently lower the eggs into the water and boil for 6 minutes 20 seconds. Transfer the eggs to a bowl of ice water until fully cooled, about 2 minutes.

5. 5

   While the eggs cool, stir together the soy sauce, mirin, sake, and pepper in a bowl to make the marinade.

6. 6

   Carefully peel the cooled eggs; try starting from the middle of the shell and work your way up and down.

7. 7

   Place the whole peeled eggs in the marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for a stronger flavor, turning the eggs every 30 minutes or as often as you like.

8. 8

   Slice the eggs in half when ready to use.

• Calories 105.88 kcal Moderate
• Protein 8.01 g Moderate
• Carbs 8.46 g Moderate
• Total Fat 4.0 g Moderate
• Saturated Fat 1.0 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 175.66 mg High
• Sodium 876.78 mg High
• Fiber 0.29 g Low Source
• Sugar 3.56 g Moderate
• Added Sugar 0.26 g Low Source
• Calcium 20.39 mg Low Source
• Iron 1.08 mg Low Source
• Potassium 56.86 mg Low Source
• Vitamin A 90.0 mcg_rae Moderate
• Vitamin C 0.0 mg Low Source
• Vitamin D 3.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Soy 🌱
• Sulfites
• Alcohol 🚫🍷