Best Mini Ramen Eggs 味付け玉子 (Ajitama Quail Eggs)

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5 from 29 reviews

Looking for the Best Mini Ramen Eggs with Quail Eggs 味付け玉子 to elevate your ramen game? These bite-sized, soy-marinated quail eggs—also known as ajitsuke tamago—are the perfect topping for a steaming bowl of ramen noodles or a delightful snack on their own. With their custardy, jammy yolks and umami-rich flavour, these mini ramen eggs are quick, easy, and absolutely irresistible. It's the easiest way to enjoy these soy sauce eggs with a runny yolk!

Author: Nancy
Prep Time: 5 minutes
Cook Time: 2.5 minutes
Total Time: 0 hours
Yield: 2-4 persons 1x
Category: Appetizers, Snacks
Method: Boil
Cuisine: Japanese
Diet: Low Calorie

Ingredients

Scale

12 Quail Eggs
1 tbsp White Vinegar (for easy peeling)
1 Large Bowl of Ice Water (water and ice)

Marinade Brine

½ C Water or Dashi Stock
6 tbsp Japanese Soy Sauce
4 tbsp Mirin
4 tbsp Cooking Sake
4 tbsp Sugar

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Instructions

Bring a large pot of water and white vinegar to a rolling boil.
Use a slotted spoon to carefully lower eggs into the hot water. Continue stirring the pot to keep the eggs moving. This will ensure the eggs come out round and the egg yolk is evenly distributed.
For marinated soft-boiled egg, set a timer to precisely 2.5 minutes. The seven-minute egg is for a large chicken egg.
If you prefer your eggs less runny, adjust the cooking time according to your preference for their doneness. For hardboiled eggs, increase the cooking time to 4 minutes.
Remove the eggs immediately after cooking, and transfer the eggs to an ice bath - a large bowl of ice water bath.
Allow the boiled eggs time to cool.
Gently crack boil eggs first and add them back to the ice-cold water. Let the water "seep" into the egg between the shell and the egg whites. The egg shell and the thin membrane will separate.
Gently tap each egg on a hard surface to crack the shell.
Peel the eggs under running cold water.
Pull back only the shell once you can see the thin membrane layer.
Place peeled eggs in an airtight container or large mason jar. Set aside.
The marinated brine requires just 4 ingredients.
In a small saucepan, combine marinade ingredients (dark soy sauce, mirin, sake, water, and sugar).
Heat over low heat until the sugar dissolve s and the mixture is combined (about 2 minutes).
Remove from heat and let it cool to room temperature — If you place eggs in the hot marinade, you can risk turning the soft yolk into hard-boiled eggs.
Pour the cooled marinade over the eggs, ensuring they’re fully submerged. Use a small plate or paper towel to keep them underwater if they float.
Refrigerate for at least 3 hours, but ideally overnight (up to 24 hours) for maximum flavour.
Remove the cold eggs from the marinade.
Slice in half (optional) and serve atop ramen, rice, or as a standalone snack.