Ramen Eggs (Ajitsuke Tamago, 味付け玉子)

Ramen eggs, known in Japan as Ajitsuke Tamago (味付け玉子), are marinated soft-boiled eggs that are both a delightful addition to ramen and a versatile ingredient for many dishes. With their rich, flavorful exterior and creamy yolk, these eggs are easy to make at home and can elevate any meal. Here’s how you can create this umami-packed treat in your kitchen.

Introduction

Ajitsuke Tamago, or ramen eggs, are a staple in Japanese noodle shops, where they add a burst of flavor to bowls of ramen. The eggs are boiled to achieve a softly set yolk, then marinated in a mix of soy sauce, mirin, and other seasonings. This process infuses the eggs with a deep, savory taste that complements the broth and noodles perfectly. Whether you’re planning to top your homemade ramen or just want a tasty snack, these eggs are a must-try.

Ingredients

  • 4 large eggs
  • 1/4 cup soy sauce
  • 1 cup water
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1 tablespoon sugar

Instructions

Step 1: Boil the Eggs

  1. Prepare a pot of water: Fill a medium pot with enough water to cover the eggs by at least an inch. Bring it to a gentle boil.
  2. Cook the eggs: Once boiling, carefully lower the eggs into the water. Gentle stir the eggs a little bit so the egg yokes will stay center while firming up.
    • For soft, runny yolks: Boil for 6-7 minutes.
    • For medium yolks: Boil for 9-10 minutes.
  3. Cool down: Immediately transfer the eggs to an ice water to stop the cooking process. Let them cool for at least 10 minutes. The reason to cool the eggs in ice water is to make it easy to peel off the shells.

Step 2: Make the Marinade

  1. Combine ingredients: In a saucepan, combine soy sauce, mirin, sake, sugar.
  2. Heat gently: Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool to room temperature.

Step 3: Marinate the Eggs

  1. Peel the eggs: Gently peel the cooled eggs under running water to remove the shells without damaging the whites.
  2. Marinate: Place the peeled eggs into a resealable plastic bag with the marinade. Ensure they are fully submerged.
  3. Marinating time:
    • For a milder flavor: Marinate for 4-6 hours.
    • For a deeper flavor: Marinate overnight or up to 24 hours in the refrigerator, turning occasionally if needed. Two days will make the eggs more flavorful.

Step 4: Serve

  1. Remove from marinade: Before serving, gently wipe off excess marinade with a paper towel or rinse briefly if you prefer less color.
  2. Slice in half: Traditionally, these eggs are served halved, revealing the beautiful yolk.
  3. Enjoy: Use them as toppings for ramen, sushi, salads, or enjoy them as a standalone snack.

Tips for Perfect Ramen Eggs

  • Eggs: Use eggs that are at least a week old for easier peeling. We normally buy quality pasture raised organic type for the best taste and nutrition. But really any eggs work!
  • Marinating Time: Adjust based on how strong you want the flavor; longer marinating times will give a deeper flavor but be cautious not to over-marinade, or the eggs might become too salty.
  • Marinade Reuse: The marinade can be reused for a couple of batches if kept refrigerated. Just bring it back to a boil periodically to refresh it.

Ramen eggs are not only a delicious addition to your meal but also an artful garnish that elevates your dishes visually and taste-wise. Enjoy experimenting with your Ajitsuke Tamago, and for more recipes or variations, visit lucookbook.com for inspiration.

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