Ramen Egg Recipe
Ramen Egg Recipe
Table of Contents
Ramen Egg Recipe
Learn how to make the perfect ramen egg recipe (Ajitsuke Tamago), a deliciously marinated soft boiled egg that adds richness and depth to any bowl of ramen. This simple yet flavorful recipe is a must try for ramen enthusiasts.
Description
If you’re a ramen lover, you know the joy of biting into a perfectly marinated ramen egg, also known as Ajitsuke Tamago. This culinary delight, with its jammy yolk and savory sweet soy marinade, is a quintessential topping for ramen dishes worldwide. But why stop at just enjoying it at restaurants when you can recreate it at home.
This ramen egg recipe is a foolproof guide to crafting restaurant quality eggs in your kitchen. The secret lies in achieving the ideal texture for the egg yolk and the perfect balance of flavors in the marinade. Whether you’re a seasoned cook or a beginner, this recipe will walk you through every step to ensure your ramen eggs turn out flawless.
Ajitsuke Tamago is not only great for Ramen Egg Recipe but also serves as a tasty snack or an addition to rice bowls and salads. With just a handful of pantry staples and a little patience, you’ll elevate your meals to a whole new level.
Ingredients
- 4 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin
- 1 tablespoon sugar
- Optional: 1 clove garlic, smashed
- Optional: 1 small piece of ginger, sliced
Instructions
1. Prepare the Marinade: In a small saucepan, combine soy sauce, water, mirin, and sugar. Add garlic and ginger if using for extra depth of flavor. Heat the mixture over medium heat, stirring until the sugar dissolves. Remove from heat and allow the marinade to cool to room temperature.
2. Cook the Eggs: Bring a pot of water to a boil. Lower the heat to a gentle simmer. Carefully add the eggs using a slotted spoon. Cook for 6 minutes for a soft boiled yolk. While the eggs cook, prepare an ice bath by filling a bowl with ice and water. Once the eggs are done, transfer them to the ice bath to stop the cooking process. Let them cool for 5 minutes.
3. Peel the Eggs: Gently tap each egg on a hard surface to crack the shell. Roll the egg gently to loosen the shell and peel it off carefully under running water. Ensure the eggs remain intact without tearing the whites.
4. Marinate the Eggs: Place the peeled eggs in a resealable plastic bag or a small container. Pour the cooled marinade over the eggs, ensuring they are fully submerged. Use a paper towel to cover the eggs if needed to keep them submerged. Seal the bag or container and refrigerate for at least 4 hours, preferably overnight, for the best flavor.
5. Serve and Enjoy: Remove the eggs from the marinade and slice them in half lengthwise. Serve them atop a steaming bowl of ramen or enjoy them as a standalone snack.
Notes
- Storage: Keep the eggs in their marinade in the fridge for up to 3 days.
- Adjusting Flavor: For a stronger flavor, marinate the eggs for up to 24 hours. However, avoid over marinating, as it may overly toughen the egg whites.
- Egg Doneness: If you prefer a firmer yolk, extend the cooking time by 1-2 minutes.
Ramen Egg Recipe
Ingredients
- 4 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin
- 1 tablespoon sugar
- Optional: 1 clove garlic smashed
- Optional: 1 small piece of ginger sliced
Instructions
- Prepare the Marinade: In a small saucepan, combine soy sauce, water, mirin, and sugar. Add garlic and ginger if using for extra depth of flavor. Heat the mixture over medium heat, stirring until the sugar dissolves. Remove from heat and allow the marinade to cool to room temperature.
- Cook the Eggs: Bring a pot of water to a boil. Lower the heat to a gentle simmer. Carefully add the eggs using a slotted spoon. Cook for 6 minutes for a soft boiled yolk. While the eggs cook, prepare an ice bath by filling a bowl with ice and water. Once the eggs are done, transfer them to the ice bath to stop the cooking process. Let them cool for 5 minutes.
- Peel the Eggs: Gently tap each egg on a hard surface to crack the shell. Roll the egg gently to loosen the shell and peel it off carefully under running water. Ensure the eggs remain intact without tearing the whites.
- Marinate the Eggs: Place the peeled eggs in a resealable plastic bag or a small container. Pour the cooled marinade over the eggs, ensuring they are fully submerged. Use a paper towel to cover the eggs if needed to keep them submerged. Seal the bag or container and refrigerate for at least 4 hours, preferably overnight, for the best flavor.
- Serve and Enjoy: Remove the eggs from the marinade and slice them in half lengthwise. Serve them atop a steaming bowl of ramen or enjoy them as a standalone snack.
Notes
- Storage: Keep the eggs in their marinade in the fridge for up to 3 days.
- Adjusting Flavor: For a stronger flavor, marinate the eggs for up to 24 hours. However, avoid over marinating, as it may overly toughen the egg whites.
- Egg Doneness: If you prefer a firmer yolk, extend the cooking time by 1-2 minutes.
