Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子

This post may contain consort links. Please read my disclosure policy for details. As an Amazon Associate, I earn from qualifying purchases .ramen egg recipe Known as Ajitsuke Tamago or Ajitama in Japanese, Ramen Eggs are delightful as a crown on ramen or enjoyed as a nosh. Learn how to make these flavorful, softhearted eggs at home with merely 5 ingredients !
A white ceramic plate containing ramen eggs.
A great bowl of ramen is built upon a few significant components. There ’ sulfur hot broth, fresh-made noodles, and the toppings. a far as the toppings go, no one can resist a perfectly cooked ramen egg that sits aboard sliced chashu, sheet of nori, and green onions. Some would even argue that ramen egg is a must !
When done justly, ramen egg is creamy, satiny, full of umami, and cook to enrich and intensify your ramen enjoyment. Truth is, ramen eggs are not barely for ramen alone. You can enjoy these delectable eggs anytime, in many different ways !

What Are Ramen Eggs

Ramen eggs are japanese softhearted eggs known for its custardy jammy egg egg yolk and umami spirit. They are marinated overnight in a sweeten soy-based sauce. In Japan, we call these marinated eggs Ajitsuke Tamago ( 味付け玉子 ) or short for Ajitama ( 味玉 ) or Nitamago ( 煮玉子 ) .
While these eggs are excellent on ramen, they are besides amazing to enjoy as a side cup of tea or alone as a bite, or included as separate of bento. And of course, don ’ metric ton limit yourself there. You can even add them to your salad or in a sandwich. That ’ s the magic trick of ramen eggs. thus good and amazingly versatile .
A white ceramic plate containing ramen eggs.

How to Make Ramen Eggs

Ingredients You’ll Need

5 ingredients is all you need and you ’ ll be surprised at how easy it is to make ramen eggs at home .

  • Fresh, good quality eggs, especially if you plan to make soft-boiled eggs
  • Soy sauce
  • Mirin
  • Sake (or water)
  • Sugar

For the marinade, you can create your own version with additions ( such as chili flakes for zest, etc ), but today, let ’ s stick with the basic .

What changed from the 2011 Recipe?

Some of you might be familiar with the original recipe that I shared in 2011. In the past, I used water alternatively of sake ( japanese rice wine ). however, for food safety reasons, I started making my ramen eggs with sake and came to like this version a bunch better .
Why sake ? The amino acids in the ferment rice wine actually enhances the flavors of food by adding hints of sweetness and umami, which makes the testis sample better. In case you ’ rhenium wonder, we would boil off the alcohol from the sake before marinading the eggs so it ’ sulfur perfectly condom for kids to consume .
As part of the refinement, I besides added a sting of boodle. To put the old and new recipes to test, I had my syndicate try out the two versions multiple times and they concluded that the winner goes to this updated recipe. For those who can ’ metric ton consume alcohol, you can still use water system .

Overview: Quick Steps

  1. Make the marinade.
  2. Cook soft-boiled eggs.
  3. Marinate the eggs overnight.

A white ceramic plate containing ramen eggs.

Important Tips & Tricks to Make Ramen Eggs

Tip #1: Cook the marinade

To make the marinade, I highly recommend cooking it for 1 minute after boiling. This ensures the boodle dissolves and the alcohol evaporates wholly leaving merely the natural umami and sweet in the sauce .

Tip #2: Add vinegar and salt when boiling eggs

If you don ’ t have a especial method of cooking boiled eggs, try adding vinegar and salt to the boil water system before you add the eggs .
I ’ ve tried many different approaches and I was shocked at the 100 % success rate with the vinegar & salt method when comes to peeling my eggs. The peels come off absolutely every clock time .
Have you tried it ? Do you use any “ flim-flam ” to make boiled eggs ? Please contribution your method acting in the gloss below .

Tip #3: Use refrigerated eggs

Using a fine-mesh sieve/strainer, gently lower your eggs square from the electric refrigerator into the ( already ) boiling urine and lower the heat slenderly to a simmer .

Tip #4: Cook 7 minutes from the first egg in boiling water

Start setting the timer for 7 minutes from the foremost testis submerging in boiling water. It takes about 30 seconds or less to submerge all 4 eggs. ( In early words, set the timekeeper for 6 minutes and 30 seconds if you start the timer when you finish submerging all the eggs. little adjustment matters !
I use large American egg for this recipe and knowing that testis sizes do vary in different parts of the world, you might need to adjust the cook time slightly .

Tip #5: Shock the eggs in ice water

Shock the boiled eggs in ice water immediately and let them chill for at least 15 minutes. I use the lapp frosting body of water to dip the boiled eggs a few times when peeling them. water system goes into the gap and helps peel well .

Tip #6: Marinate the eggs overnight

You could marinade the ramen eggs for just a few hours or overnight which I prefer. That way I can focus on making ramen the following day while the eggs stay marinated in the electric refrigerator waiting for their appearance .
I ’ vitamin d barricade marinade around after 2 days, or else it gets salty. besides, softhearted eggs should be consumed in 3-4 days .
A white ceramic plate containing ramen eggs.

How to Serve Ramen Eggs:

I hope you ’ ll give this recipe a attempt because it can truly make your day better. here are some of my absolute favorites to enjoy the eggs, BUT I ’ d like to hear your ideas excessively .

Tableware from Musubi Kiln

I ’ ve partnered with a great ceramic on-line workshop from Japan called Musubi Kiln. You will get 10% off with a coupon code JUSTONECOOKBOOK for your purchase. In this stake, I ’ ve used :
A white ceramic plate containing ramen eggs.
Wish to learn more about Japanese cooking?  Sign up for our  free  newsletter to receive cooking tips & recipe updates ! And stay in contact with me on Facebook, Pinterest, YouTube, and Instagram .
A white ceramic plate containing ramen eggs.

Ramen Eggs (Ajitsuke Tamago)

4.66

from

380

votes

Ramen Eggs (Ajitsuke Tamago or Ajitama) are delicious as a topping for ramen or enjoyed as a snack. Read on to learn how to make these flavorful Japanese soft-boiled eggs at home. 

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Video

Prep Time:

5

mins

Cook Time:

10

mins

Marinating Time:

8

hrs

Total Time:

8

hrs

15

mins

Servings:

4

ramen eggs

Cook Mode

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Ingredients  

  • 4 big eggs ( 50 g each w/o blast ) ( refrigerated until step 3 )

For the Marinade

  • 4 Tbsp soy sauce

  • 4 Tbsp mirin

  • 4 Tbsp sake ( or water )

  • 1 tsp sugar

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click If you want substitutes for japanese condiments and ingredients, click here

Instructions 

  • Gather all the ingredients.

    Ramen Eggs Ingredients

To Make the Marinade

  • In a small saucepan, combine all the ingredients for the marinade.

    Ramen Egg 1

  • Bring it to a boil and whisk it a few times to let the sugar dissolve completely. Once boiling, lower the heat and simmer for 1 minute. Turn off the heat. Set aside to cool completely.

    Ramen Egg 2

To Make the Soft-Boiled Eggs

  • Add 4 cups (1L) water (plus 1 Tbsp vinegar and 1 tsp salt—optional, but it helps with the peeling of the eggshells) to a medium saucepan and bring it to a boil. There should be enough water to cover the eggs by at least 1 inch (2.5 cm). Once fully boiling (not a gentle, but a 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 mesh strainer/skimmer or a ladle. When you add the first egg, set a 7-minute timer. You can cook them 6 to 6½ minutes for a runny egg yolk and 8 to 9 minutes for a custard-like egg yolk.

    Ramen Egg 3

  • Lower the heat to maintain a gentle boil. Make sure the water is simmering, but not bubbling so strong that the eggs bounce around. If you want your egg yolks to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes.

    Ramen Egg 4

  • After 7 minutes, immediately take out the eggs and shock them in an iced water for 15 minutes.

    Ramen Egg 5

  • Once the eggs are completely cool, gently crack the wide bottom end of the egg and start peeling the shell vertically toward the pointy top. Dip the egg in the iced water a few times to help with the peeling. Once you peel one section vertically, the rest of the shell comes off easily.

    Ramen Egg 6

To Marinate the Eggs

  • Place the eggs in a plastic bag and add the marinade to the bag. Why am I recommending a plastic bag? With a plastic bag, we don’t have to use a lot of marinade to submerge the eggs. This marinade is used only one time for food safety reasons, so it’s most economical to prepare no more than the amount you need. If you use a container instead of a bag, it requires more marinade to submerge the eggs.

    Ramen Egg 7

  • Remove the air from the bag and use a clip or rubber band to seal the bag right above the eggs. This way, the eggs are completely submerged in the marinade. Refrigerate for 8 hours or overnight. You can rotate the eggs occasionally if you like.

    Ramen Egg 8

To Serve

  • Remove the eggs from the marinade and cut them in half lengthwise to serve. Use a piece of string, fishing line, or cheese cutter (that’s what I used here) to cut the eggs in half cleanly. Enjoy the eggs as a snack, in bento, or as a ramen topping. If you want to warm up the eggs, soak the bag in warm water to bring up the temperature faster.

    Ramen Egg 9

To Store

  • take them out from the marinade after 12-24 hours (depending on your preference). Enjoy the ramen 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. For food safety reasons, I recommend not reusing this marinade with new boiled eggs. You can repurpose this marinade as a seasoning sauce for your stir-fried or simmered dishes but use it soon. Keep the eggs refrigerated at all times. Do not freeze the eggs as they change the texture ( except for the Tamagoyaki recipe ). The ramen eggs will get saltier thus ( depending on your preference ). Enjoy the ramen eggs within 3-4 days if your eggs are soft-boiled. If your eggs are hard-bitten, you can keep them in the refrigerator for up to a week.You can repurpose this marinade as a flavorer sauce for your stir-fried or simmer dishes but use it soon .

Notes

Nutrition

Calories:

90

kcal

·

Carbohydrates:

2

g

·

Protein:

7

g

·

Fat:

5

g

·

Saturated Fat:

2

g

·

Polyunsaturated Fat:

1

g

·

Monounsaturated Fat:

2

g

·

Trans Fat:

1

g

·

Cholesterol:

186

mg

·

Sodium:

311

mg

·

Potassium:

70

mg

·

Sugar:

2

g

·

Vitamin A:

270

IU

·

Calcium:

28

mg

·

Iron:

1

mg

Author:

Namiko Chen

©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encourage and appreciate. Copying and/or pasting full recipes to any web site or social media is rigorously prohibited. Please view my photograph use policy here Did you make this recipe ?

If you made this recipe, snap a photograph and hashtag it # justonecookbook ! We love to see your creations on Instagram @ justonecookbook Editor’s Note: This stake was primitively published on September 14, 2014. It has been updated with new images, television, and web log subject in September 2021 .

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