Ramen eggs (Ajitsuke tamago). The key to ramen eggs (known in Japanese as ajitsuke tamago 味付け卵) is that they aren't just flavoured by their marinade. Ramen is quickly becoming more and more popular outside of Japan. And one question that I get asked the most about ramen is How to cook Ramen Eggs (Ajitsuke.
Luxuriously gelatinous yolks of the ramen egg, aka ajitsuke tamago, are worth getting excited over. They add a firmer texture and seasoning to the whites, as well as mamking the yolks much more mesmerizing and jammy. These mouthwatering Japanese soft-boiled eggs have a jammy yolk and umami-packed white, making them delicious on noodles, in a sandwich. You can cook Ramen eggs (Ajitsuke tamago) using 6 ingredients and 13 steps. Here is how you cook it.
Ingredients of Ramen eggs (Ajitsuke tamago)
- It’s 4 of large eggs.
- You need of For marinade:.
- You need 4 tbsp of soy sauce.
- You need 4 tbsp of mirin.
- It’s 4 tbsp of sake.
- You need 1 tsp of sugar.
It is very simple recipe, yet, ramen egg is something that correctly executed to have the perfect result. Of course it all starts from cooking the egg perfectly. Ramen egg, called ajitsuke tamago in Japanese (which literally means "seasoned egg"), or simply soy egg (shoyu tamago in Japanese), are boiled eggs marinated in a combination of soy sauce, mirin or sugar, and sometimes sake. The eggs are commonly sliced in half and inserted into steaming bowls.
Ramen eggs (Ajitsuke tamago) step by step
- To make the marinade: In a small saucepan, combine all the ingredients for the marinade..
- Bring it to a boil and whisk it a few times to let the sugar dissolved completely. Once boiling, lower the heat to simmer for 1 minute and turn off the heat. Set aside to cool completely..
- To make soft boiled eggs: Add 4 cups (1 liter) water (plus 1 tbsp vinegar and 1 tsp salt – optional but it helps with the peeling of eggshells) in a medium saucepan and bring it to a boil..
- There should be enough water to cover the eggs (at least 1 inch above). Once fully boiling (not gentle, but full boil), take out the eggs from the refrigerator and carefully and gently lower one egg at a time into the boiling water with a skimmer or ladle..
- When you add the first egg, set a 7 minute timer. 6 to 6 1/2 minutes for runny egg yolk and 8 to 9 minutes for custard – like egg yolk but not runny..
- Lower the heat to maintain a gentle boil. Make sure the water is simmering, but not so strong that the eggs bounce around..
- If you want your egg yolk to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center..
- After 7 minutes, immediately take out the eggs and shock them in an ice bath for 15 minutes..
- Once egg are completely cool, gently crack the wide bottom side of the egg and start peeling vertically to the top. Dip in the ice water a few times which helps with the peeling. Once you peel one section vertically, the rest of the shell comes off easily..
- To marinate the eggs: Place the eggs in a plastic bag and add the marinate into the bag. With the plastic bag, we don’t have to use a lot of the marinade to submerge the eggs. This marinade is one time use for food safety reasons..
- Remove the air from the bag and use a clip or rubber band to seal the bag right above the eggs. This way, eggs are completely submerged in the marinade. You can rotate the eggs of you like. Keep in the refrigerator for 8 hours or overnight..
- To serve: Take out the eggs and cut them in halves to serve. Use a piece of string fishing line, or cheese cutter to cut the egg in half cleanly. Enjoy the eggs as a snack or ramen topping..
- To store: Keep the eggs in the refrigerator all the time. Enjoy the eggs within 3 -4 days if your eggs are soft boiled. If your eggs are hard boiled, you can keep them in the refrigerator for up to a week..
Marinade eggs in soy sauce, mirin, and water/stock for a few hours (no longer than overnight). To ensure entire eggs are covered with the sauce, marinade them in a bag, or cover them with a paper towel. Slice eggs in half and serve with ramen. Ramen eggs are Japanese soft-boiled eggs known for its custardy jammy egg yolk and umami flavor. They are marinated overnight in a sweetened soy-based sauce.