Ramen Eggs & Not Your Grandma’s Deviled Eggs
Ramen eggs (aka ajitsuke tamago) are eggs boiled just long enough to achieve the perfect jammy yoke consistency, then marinated anywhere from 3 hours to 3 days. They are sweet, salty, and rich with umami flavor. Perfect in a bowl of ramen, eaten as a snack, and as I recently discovered (through laziness sheer brilliance) a whole new (and much easier) way to make deviled eggs.
Ramen Eggs
Prep time: 5 mins
Cook Time: 6 mins
Total time: 11 mins
Not Your Grandma’s Deviled Eggs
Prep time: 20 mins
Total time: 20 mins
Ramen Eggs
- 12 Nature's Yoke large eggs
- 1 cup Tamari or gluten free soy sauce
- 1 cup Mirin
Not Your Grandma’s Deviled Eggs
- 12 Ramen eggs (from recipe above)
- 3/4 cup Mayonnaise
- 1 1/2 tbsp Sriracha sauce
- 2 Green Onions, finely chopped
- Furikake (Japanese seasoning consisting of dried seaweed, sesame seeds, and seasoning) or sesame seeds
Ramen Eggs
Bring a pot of water large enough to hold the eggs in a single layer to a full rolling boil. There should be enough water to cover the eggs by 1 inch. As soon as you set the pot of water on the stove, take your eggs out of the refrigerator. Once the water is boiling, add the eggs, one at a time using a slotted spoon. Set the timer for exactly 6½ minutes.
Prepare a bowl large enough to hold all the eggs with ice water and have it standing by. Once the eggs have cooked for 6½ minutes, remove them with a slotted spoon and place directly into the ice water. Let sit for 5 minutes. Peel the eggs. Place them in a deep container or resealable food storage bag.
Combine the tamari and mirin and pour over the eggs. Marinate in the refrigerator for 3 hours or up to 3 days. If planning to marinate for more than 1 day, add ½ cup of water to the tamari/mirin mixture.
I do not recommend reusing the marinade to make more ramen eggs however, if you plan to make ramen, it can be poured into the broth before bringing to a boil and simmering.
Not Your Grandma’s Deviled Eggs