To make ramen eggs marinade is so simple and yet, yields delicious results. Nitamago ramen eggs are excellent for ramen, of course, but also work as a flavorful side. They are versatile to eat with just rice, as a snack, served with stir fried noodles, or with grilled vegetables and tofu. Use this easy ramen eggs marinade with jammy eggs for the best elevation to your next Asian dishes.
Table of contents
My husband’s travel in Japan made me hungry! Ramen abundance, and with that, lots of nitamago. These beautifully umami seasoned eggs was perfection in his pictures. Plus, he told me all about it!
I was home with the kids and so didn’t have my chance to try these overseas, but it didn’t take much convincing for me to make them at home.
Now we share the flavor of the ramen egg marinade together and can take our home recipes up a notch with these savory, lip-smacking eggs.
What are Nitamago Ramen Eggs
Nitamago ramen eggs are known as Japanese seasoned eggs, hanjuku ramen eggs, lava egg, ajitsuke, or even molten egg to name a few.
The ramen eggs marinade is a mixture of soy sauce, mirin, and other seasonings and this is what makes this style of egg very special and flavorful.
The marinade infuses the eggs with a savory and slightly sweet flavor, adding an extra dimension to Asian-inspired dishes.
You will notice them in ramen dishes and nowadays, can find these eaten as a snack, paired with rice, and even topped with other condiments for an exciting eggy-elevation.
What is the difference between nitamago and tamago?
Sometimes I noticed people wonder if tamago is the same as nitamago. Now that nitamago has been explained above, here is a detailed look into why these two Japanese eggs are NOT the same.
- Nitamago:
- Also known as Japanese seasoned eggs, hanjuku ramen eggs, lava egg, ajitsuke, or molten egg
- These eggs are marinated in a mixture of soy sauce, mirin, and other seasonings
- Have a savory and slightly sweet flavor from the marinade
- Typically used in ramen dishes but also enjoyed as a snack or paired with various dishes for a flavor boost
- Tamago:
- Refers to Japanese omelette, typically sweet and layered
- Made with sugar, soy sauce, and mirin, but with a greater emphasis on sweetness
- Served as a standalone dish or used as a sushi topping
- Has a completely different flavor profile compared to nitamago, with a sweet and custardy taste
Brief History and Origin of Ramen Eggs
Ramen eggs have a rich culinary history deeply rooted in Japanese cuisine. Believed to have originated in the bustling streets of Tokyo, nitamago eggs were initially created as a clever way to minimize food waste and enhance the flavor of simple dishes like ramen.
The meticulous process of marinating soft-boiled and jammy eggs in a combination of soy sauce, sake, and other seasoning from garlic to ginger was a stroke of culinary genius.
Nitamago has since become synonymous with the umami-rich flavors of authentic Japanese ramen.
Over time, these unique eggs have transcended their traditional role as a ramen garnish and are now enjoyed in a variety of ways.
Ingredients for Nitamago Ramen Eggs Marinade
- 6 large jammy eggs – Follow this Easy JAMMY EGGS Recipe; Add one more minute to boiling if you want more medium firm yolk for the nitamago. Select the freshest eggs possible.
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp drinking water
- 3/4 tbsp sugar
I usually make nitamago with the above ingredients, but you can also experiment with more savory flavors such as the ones below.
Optional:
- 1 small clove garlic – roughly chopped
- 1 tsp grated ginger
Other Great Ways to Prepare Eggs
Equipment
- Pot – to boil water for the eggs and to make the marinade sauce
- Bowl – for the eggs ice bath
- Slotted Spoon – to handle the eggs
- Freezer Bag or Airtight Container – for marinating the eggs
Instructions
- Make the jammy eggs to your preference, then put them in an ice bath for five minutes, and then remove the shells under water for easy peeling.
- Heat the sugar, soy sauce, water, and mirin for two minutes until the sugar is dissolved. (You can even microwave it to dissolve the sugar)
- Remove from the heat and add the optional garlic/ginger if you wish to add them.
- Wait for the marinade to completely cool.
- Add the shelled, jammy eggs to a freezer bag or glass container. Pour in all of the ramen eggs marinade. Remove the air from the freezer bag and seal well the container you use.
- Refrigerate overnight or at least 8 hours, and rotate the eggs halfway as needed. Then, serve and enjoy within 3 days.
Notes
- Follow the jammy eggs recipe for a perfect ramen egg that has set whites and a soft-boiled, custard-like, golden yolk.
- Add an additional minute to boiling the eggs if you want the yolks more firm.
- Do not forget to let the eggs cool in an ice bath for five minutes.
- Using a freezer bag helps let the ramen eggs marinade cover the eggs, or you must rotate your eggs to ensure all the areas are marinated.
Nitamago Add Ins and Variations
- Add a hint of aromatic sesame oil, crushed garlic, freshly grated ginger, or a dash of chili to the marinade to infuse the eggs with extra layers of flavor.
- For a lower sodium option, consider using low-sodium soy sauce or adding an additional tablespoon of water to balance the seasoning.
- For an intensified marinade, extend the soaking time to two days.
- Sprinkle a pinch of furikake seasoning for a delightful Japanese twist.
- Pair the nitamago with a drizzle of truffle oil for a luxurious touch.
- Experiment with a splash of rice vinegar for a subtle tangy note.
- Garnish with a sprinkle of togarashi spice blend for a hint of heat and zest.
How to Serve Ramen Eggs
To serve nitamago, you can simply cut them in half and place them as a topping in a bowl of ramen. This is the total ramen bowl elevation and makes ramen more authentic.
The eggs can also be enjoyed with non Japanese dishes!
Try the nitamago soaked in ramen egg marinade with:
- plain steamed rice
- in other soups such as arroz caldo and miso soup
- as a topping to signature-style pancit bihon rice noodles
- with tasty Shiitake mushrooms
- steamed rice with dried fish or pan-fried fish and sliced tomatoes
The ramen eggs marinade is so flavorful that the eggs can be served as a snack or topped with condiments:
- chili crunch sauce
- seaweed
- sesame seeds
- sea salt
Questions
How long can I store the eggs?
1-2 days is best for the most balanced flavor and texture.
Why are my eggs not brown all over?
You can rotate your eggs to ensure they marinate all over. Also, double the recipe to better submerge the eggs.
My eggs are overcooked.
Try the jammy eggs recipe with cold eggs. If your eggs are room temperature, reduce the cooking time by one minute.
Is nitamago healthy?
Yes. These eggs have no oil and the ramen egg marinade is on the outside, rather than completely soaked through. Do not add salt.
Easy Ramen Eggs Marinade
Ingredients
- 4-6 large jammy eggs Add one more minute to boiling if you want more medium firm yolk for the nitamago.
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp drinking water
- 3/4 tbsp sugar
Instructions
- Make the jammy eggs, put them in an ice bath for five minutes, and then remove the shells.4-6 large jammy eggs
- Heat the sugar, soy sauce, water, and mirin for two minutes until the sugar is dissolved.1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp drinking water, 3/4 tbsp sugar
- Remove from the heat and add the optional garlic ginger if you wish to add them.
- Wait for the marinade to completely cool.
- Add the shelled, jammy eggs to a freezer bag or airtight container. Pour in all of the ramen eggs marinade.
- Remove the air from the freezer bag and or seal with plastic wrap.
- Refrigerate overnight or at least 8 hours, and rotate the eggs halfway as needed. Then, serve and enjoy.
LEAVE A COMMENT