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How to cook jammy ramen egg?


Ramen eggs, also known as ajitsuke tamago or ajitsuke tamago, are soft-boiled eggs that are a common topping for ramen noodles. They have rich, velvety yolks and tender whites that provide the perfect complement to ramen’s salty broth and chewy noodles.

While traditional ramen eggs have solid yet tender whites, jammy ramen eggs take things up a notch. As the name implies, the yolks are ultra-jammy and oozy, while the whites remain just set. When you slice into a jammy ramen egg, the yolk drizzles over the ramen like liquid gold.

Making jammy ramen eggs is easy to do at home with just a few simple ingredients and some boiling water. The key is to boil the eggs gently so the whites cook through while the yolks remain molten. With the right technique, you can achieve the ultimate jammy texture every time.

This article will explain step-by-step how to make irresistibly jammy ramen eggs at home. We’ll cover:

Ingredients and Equipment Needed

Step-by-Step Instructions

Serving Suggestions

Troubleshooting Common Issues

Frequently Asked Questions

So let’s get started! Here’s what you need to know to make eggs that will take your ramen to new delicious heights.

Ingredients

Jammy ramen eggs require just a few simple ingredients:

  • Eggs: Use large eggs for the best texture and yield. You’ll need 1-2 eggs per serving.
  • Water: The eggs are gently boiled in water.
  • Soy sauce or mirin: These Japanese seasonings impart flavor to the eggs.
  • Sake (optional): Sake adds a subtle sweetness.

That’s it! With just eggs and water plus your choice of seasoning, you’re ready to make these delightful eggs.

Equipment

You don’t need any special tools to make jammy ramen eggs—just your basic kitchen equipment:

  • Small pot with lid: Choose a pot just big enough to hold the eggs in a single layer.
  • Slotted spoon: Use for lowering eggs into the water and removing them after boiling.
  • Mixing bowl: For seasoning the peeled eggs.
  • Measuring cups: For the seasoning ingredients.
  • Whisk: To combine the seasoning.

Simple ingredients. Simple equipment. Let’s get jammin’!

Step-by-Step Instructions

Here is a simple step-by-step guide to achieving the perfect jammy ramen eggs:

Step 1 – Boil Eggs

  • Place eggs in a single layer in a small pot and add enough cold water to just cover.
  • Over high heat, bring the water to a gentle simmer. Reduce heat to low to maintain a bare simmer.
  • Cook for 6 1/2 minutes. For softer yolks, cook for 6 minutes. For firmer yolks, cook for 7 minutes.
  • Drain eggs and transfer to an ice bath. Let cool for at least 15 minutes before peeling.

Step 2 – Season Eggs

  • In a small bowl, whisk together:
    • 1/4 cup soy sauce
    • 1 tablespoon mirin or sake
  • Add peeled eggs and gently toss to coat.
  • Let eggs marinate 15-30 minutes to absorb seasoning.

That’s it! Now you have flawless jammy ramen eggs ready to top your ramen.

Serving Suggestions

Jammy ramen eggs are delicious in any ramen dish. Here are some serving ideas:

  • Cut the egg in half and place on top of a bowl of ramen.
  • Slice or quarter the egg and distribute pieces across the ramen ingredients.
  • For ramen sandwiches or rolls, slice the egg into strips and layer on the fillings.
  • Top ramen tacos with slices or wedges of jammy egg.
  • Garnish udon noodle soup with halved or quartered eggs.
  • Add strips of egg to ramen noodle salad.

However you serve them, the rich, velvety yolks and tender whites of jammy ramen eggs take the flavor to the next level!

Troubleshooting

Jammy ramen eggs are easy, but here are some troubleshooting tips if your eggs don’t turn out perfectly:

Eggs are undercooked

– Increase boiling time to 7 minutes.

– Make sure water is at a gentle simmer, not boiling rapidly.

Yolks are overcooked

– Decrease boiling time to 6 minutes.

– Shock eggs in an ice bath immediately to stop cooking.

Whites are too soft

– Increase boiling time by 30 second increments until whites reach desired doneness.

Eggs won’t peel

– Increase ice bath time to ensure eggs are chilled.

– Gently tap eggs on countertop to crack shell before peeling.

– Start peeling under cold running water.

FAQs

Here are answers to some frequently asked questions about jammy ramen eggs:

Can I make jammy eggs ahead of time?

Yes, you can boil and peel the eggs up to 5 days in advance. Store peeled eggs in the refrigerator until ready to season and serve.

How long do they keep?

Seasoned jammy eggs can be refrigerated for up to 5 days.

Can I reheat jammy eggs?

It’s best to add them to your ramen right before serving. Reheating can cause the yolks to dry out.

What’s the difference between jammy and soft boiled eggs?

Soft boiled eggs have a very loose, liquidy yolk. Jammy eggs have a thick, custard-like yolk that holds its shape when sliced.

Do I have to use soy sauce and mirin to season them?

Feel free to experiment! Honey, chili oil, rice vinegar, or sake all make tasty variations.

Can I make jammy eggs using an Instant Pot?

Yes, you can steam the eggs in an Instant Pot! Use 1 cup water and steam for 4 minutes before releasing pressure.

Conclusion

Jammy ramen eggs take ramen toppings to a decadent new level. With their luscious, oozy yolks and tender whites, they make any ramen extra luxurious and fun to eat.

Now that you know the simplesecrets behind perfectly jammy eggs, you can start topping your ramen creations with these sensational eggs. Whether you keep it classic with soy sauce and mirin or get creative with honey sriracha or other flavor variations, jammy eggs are the MVP of ramen toppings. Just be prepared for egg-cellent results!