How long can ramen eggs be stored for?

Soy-marinated eggs, such as Ajitama or Nitamago, can be stored in the refrigerator for 2-3 days. Allow the eggs are cool completely before you refrigerate them and keep them sealed in an airtight container or bag. It's important to note that the exact shelf life can vary depending on factors like the freshness of the eggs and the specific ingredients used in the marinade.

Should you reheat Ajitama before adding them to ramen?

It's generally not necessary to reheat the eggs before adding them to your bowl of ramen. Ramen eggs are typically served at room temperature or slightly chilled and warmed by the hot ramen broth. If you prefer them warm, you can heat them in a warm water bath or by placing them in a steamer for a few minutes.

How long should you marinate ramen eggs?

The recommended marinating time for Ajitama or Nitamago, is typically between 2 to 24 hours. Keep in mind that the exact marinating time can vary depending on personal preference and the intensity of flavours you desire. Marinating for a shorter duration will result in a milder tatse, while a longer marination time will yield a stronger flavour.

What is the difference between ajitama and nitamago?

Ajitama and Nitamago are both types of soy-marinated eggs commonly found in Japanese ramen dishes. The main difference lies in the cooking style and texture. Ajitama eggs are soft-boiled, resulting in a creamy, custard-like yolk and a tender white. They are marinated in a soy-based sauce, giving them a sweet and savoury flavour. On the other hand, Nitamago eggs are medium-boiled, with a firmer yolk and a slightly less creamy texture.

Can I reuse ajitama marinade?

Reusing ramen egg marinade is generally not recommended due to food safety concerns. The marinade has been in contact with soft-boiled eggs, which can potentially harbour bacteria. Reusing the marinade can lead to cross-contamination and increase the risk of foodborne illnesses.

Ajitama or Nitamago (Soy Marinated Japanese Ramen Eggs)

Name: Easy Soy Sauce Marinated Ramen Eggs Recipe
Prep time: 10 min
Cook time: 6 min
Total time: PT-471150H39M39S
Yield: 4
Cuisine: Japanese
Ingredients: 4 eggs; 350ml (or 1.5 cups) water; 225ml / (or 1 cup soy sauce); 30ml / (or 2 tablespoons cup mirin); 20g / (or 1.5 tablespoons ginger); 2 spring onions; 2 cloves of garlic

Description

Simple soft boiled eggs infused with the umami flavours of a soy sauce marinade. Prep these beauties in less than 20 minutes before transferring to the fridge for a few hours to let the magic happen.

Serves 4. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

4 eggs
350ml (or 1.5 cups) water
225ml / (or 1 cup soy sauce)
30ml / (or 2 tablespoons cup mirin)
20g / (or 1.5 tablespoons ginger)
2 spring onions
2 cloves of garlic

Instructions

Pierce a small hole in the bottom of each egg with a pin or similar sharp pointed object
Place the eggs in a saucepan of boiling water for 6 minutes (note 1)
Put the eggs into a sieve or colander when they're cooked and place under cold running water for 1 minute
Transfer the eggs to a bowl of cold water for at least 20 minutes
Meanwhile add the marinade ingredients to a suitable container or bowl (note 2)
Once the eggs have cooled, gently peel them (note 3)
Add the eggs to the marinade and refrigerate for 6 - 12 hours (note 4)

Notes

Ensure there is enough water to cover the eggs
Use a container or bowl that holds the eggs with the marinade fully covering them
Gently tap the bottom of eggs against the counter to break the shell and start peeling from the bottom
Avoid marinading the eggs for more than 12 hours - they'll be too salty after this point

Nutritional information is for one egg

Category: Main
Cuisine: Japanese

Nutrition

Serving Size: 1
Calories: 80
Sugar: 0g
Sodium: 55mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 0g
Fiber: 0g
Protein: 7g
Cholesterol: 0g

Keywords: Easy Soy Sauce Marinated Ramen Eggs