Trader Joe’s EASY Ramen Egg Recipe (Ajitsuke Tamago)

January 8, 2021Van

Prep time: 5 minutes

Cook time: 6 minutes

Serves: 6

These delicious Ramen Eggs are soft boiled eggs that are marinated in Trader Joe’s Soyaki sauce. They’re the perfect topping for ramen or you can enjoy them on top of rice, with salad or on their own as a snack.

Only two ingredients needed are eggs and Soyaki. If you use older eggs, they will be easier to peel – since I used very fresh eggs, I used a thumbtack and poked a tiny hole at the bottom of the big end of the egg – I didn’t poke all the way through, just enough to make an opening in the shell. You can skip this step, but it makes fresh eggs easier to peel. Trader Joe’s Ramen Egg Recipe (Ajitsuke Tamago)

Trader Joe’s Ramen Egg Recipe (Ajitsuke Tamago)

After marinating for 8-24 hours, the eggs become a brown color from absorbing the marinade. Trader Joe’s Ramen Egg Recipe (Ajitsuke Tamago)

Trader Joe’s Ramen Egg Recipe (Ajitsuke Tamago)

Trader Joe's Ramen

Sprinkle on some Trader Joe’s Furikake over rice and serve with a Ramen Eggs for a quick and simple meal. Trader Joe’s Ramen Egg Recipe (Ajitsuke Tamago)

Trader Joe’s Ramen Egg Recipe (Ajitsuke Tamago)

Trader Joe’s EASY Ramen Egg Recipe (Ajitsuke Tamago)

January 8, 2021 Van

Prep time: 5 minutes
Cook time: 6 minutes

Serves: 6

Ingredients

6 Large Eggs, cold from the refrigerator
½ Cup Trader Joe's Soyaki Sauce
½ Cup Water

Method

1)
Fill a pot with enough water to completely cover eggs. Bring it to a hard boil and gently place the eggs into the pot. Set a timer for 6 minutes 20 seconds and gently stir the eggs in the pot for about 10 seconds – this helps center the yolks.
2)
Prepare a large bowl with ice water. Once the timer is up, transfer the eggs into to the bowl of ice water and cool for 3 minutes.
3)
Use a small bowl or lidded container, add ½ Cup Soyaki and ½ Cup of Water. Peel the cooled eggs and submerge them in the marinade. They will be floating a little, add a kitchen paper towel on top of the eggs to help keep them submerged. Cover and refrigerate for 8-24 hours.
4)
Remove the eggs from the marinade, slice the eggs in half when serving or store them whole in an airtight container for up to 4 days in the refrigerator. If you want to make another batch of ramen eggs right away, you can use the same marinade – otherwise discard it. Enjoy!