Japanese · snack
Ajitsuke Tamago (Japanese Marinated Ramen Eggs)
Video by Just One Cookbook on YouTube · Open on YouTube
- Low carb (3 g net carbs) but not keto: 51% of the energy is from fat, and keto meals get about 60% or more
- Vegetarian
- Gluten-free with a swap: Use tamari instead of soy sauce to keep it gluten-free
- Dairy-free
- Nut-free
Contains: Gluten, Egg, Soy. Check labels on stock, sauces and spice mixes.
A jammy soft-boiled egg with a savoury soy glaze: about 90 kcal and 7 g of protein each with about 3 g of carbs, and rich in selenium and vitamin B12.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 5
Method
Tap a time to watch that step in the video.
- Put the soy sauce, mirin, sake (or water) and sugar in a small saucepan, whisk to dissolve the sugar, bring to the boil and simmer for 1 minute to cook off the alcohol. Let it cool completely. 0:20
- Bring about 1 L of water to a full boil. Lower in the cold eggs one at a time, start a 7-minute timer and keep the water at a gentle simmer, rolling the eggs gently for the first 3 minutes to centre the yolks. 0:17
- Move the eggs straight into iced water for 15 minutes, then peel them carefully from the wide end, dipping them in the iced water as you go. 1:25
- Put the eggs in a zip-lock bag with the cooled marinade, squeeze out the air and close the bag just above the eggs so they stay submerged. Refrigerate for 8 hours or overnight, but no more than about a day or they get too salty. 2:06
- Lift the eggs out, halve them and serve as a snack or on ramen. Use the marinade only once (it can be boiled and used soon as a seasoning sauce). 2:49
Tip. Older eggs peel more easily. Lift the eggs out of the marinade and keep them in a sealed container in the fridge; eat within 3–4 days and don't freeze them. Water instead of sake keeps them alcohol-free.
The method is a summary in our words — the video shows every step.
One portion (1 egg) gives you 1 of 4
Where the energy comes from one serve
- Net carbs 14%
- Protein 31%
- Fat 55%
Low carb: under 26% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High28%
15 µg a serve, mostly from eggs (100%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 High23%
0.6 µg a serve, mostly from eggs (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Show the other 13
Vitamin A8%
74 µg a serve, mostly from eggs (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D6%
1.1 µg a serve, mostly from eggs (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Folate6%
23 µg a serve, mostly from eggs (97%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Zinc5%
0.6 mg a serve, mostly from eggs (97%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Iron4%
0.7 mg a serve, mostly from eggs (88%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin B64%
0.1 mg a serve, mostly from eggs (88%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin E3%
0.5 mg a serve, mostly from eggs (100%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Potassium2%
90 mg a serve, mostly from eggs (74%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Calcium2%
27 mg a serve, mostly from eggs (94%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Magnesium2%
8.4 mg a serve, mostly from eggs (59%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Omega-32%
0 g a serve, mostly from eggs (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin C0%
0 mg a serve. An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin K0%
0.1 µg a serve, mostly from eggs (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Just One Cookbook; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.