Introduction to Ramen Eggs
Globally, Ramen is becoming more and more popular. One of the most often asked questions I get is how to make Ramen Eggs, called Ajitsuke Tamago in Japan. A mainstay of ramen recipes, these marinated eggs provide depth and taste. Though some find the technique confusing, it's really simple and will greatly improve your homemade ramen.
Improvements in Your Ramen Egg
The secret to great a Ramen Egg is timing the boiling to get your desired yolk consistency. Never entirely hard-boiled. The size of the eggs is quite important as well. For this recipe I use large North American eggs, which can require a different boiling time than smaller eggs. Boil the eggs for roughly six to seven minutes. Then, rapidly chill them in ice water to cease cooking and preserve the proper yolk texture.
Experiment
Though most ramen stores have a secret formula for their Ramen Eggs, the main components usually consist of soy sauce, mirin, sugar, and occasionally sake. Don't hesitate to play about with extra flavors after you are comfortable with the basic recipe. Adding your own twist may just help you produce the next great Ramen Egg hit. And your guests will be impressed by this personal touch.
Ramen Egg
Instructions
- Combine 5 tablespoon of sake and 4 tablespoon of mirin in a pot and boil for 2-3 minutes to remove the alcohol.
- Add 3 tablespoon of soy sauce and place the sauce aside to cool.
- Add 4 eggs to boiling water and boil for 7 minutes.
- While boiling, turn eggs to keep the yolk centered.
- Place eggs in ice water for 3 minutes.
- Remove from water and peel.
- Pour sauce over eggs in a small container.
- Cover and place in refrigerator for 12-24 hours.
- Turn eggs occasionally to coat them.
- Remove eggs and cut them in half, the yolk should be slightly runny.
- Serve.
