Ramen Eggs (Ajitsuke Tamago)
01 Jan 2021

Ramen Eggs (Ajitsuke Tamago)

01 Jan 2021

Having made the chashu as part of the toppings for my ramen, next thing to make are the eggs. I used the leftover chashu braising liquid as a marinade, but if this is not available and you simply want to make the eggs on their own, you only need just a few ingredients. Got the from-scratch recipe from Soonkyeong Youngest, modified with permissible ingredients.

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If reusing existing chashu braising liquid, in a deep container enough to fit 6 eggs, add the liquid and water, and stir to combine. Set aside until ready to marinate the eggs.

Otherwise, make the marinade. In a small saucepan over high heat, add the the soy sauce, mirin fu and dashi stock, and stir to combine.

Bring to a boil and simmer, 2 to 3 minutes.

Remove from heat and transfer to a deep container enough to fit 6 eggs. We will be using this container to marinate the eggs later.

Let cool completely, placing in the refrigerator if needed to speed up the process.

Prepare the eggs. Using a metal skewer or similar tool, prick a tiny hole on the bottom (fat side) of each egg. This will prevent the eggs from cracking, and will result in a perfectly shaped egg with no weird dents.

In a medium sized pot, add enough water to cover 6 eggs. Bring to a boil over high heat.

Carefully lower the eggs into the pot using a ladle or slotted spoon.

Start your timer and cook, stirring occasionally for the first few minutes, 6 minutes. The stirring helps to keep the yolks nicely in the center.

While waiting for the eggs to cook, prepare an ice bath. When the eggs are done, remove them from the water and place in the ice bath to stop the cooking process.

When the eggs have cooled, peel off the shells.

When the marinade has cooled completely, place the peeled eggs into the container, ensuring the eggs are completely coated with the liquid. The eggs may float in the beginning, but eventually will sink into the liquid.

Cover the container and marinate the eggs in the fridge, at least 24 hours. A longer marination will result in a jammier, darker yolk. Some folks say 2 days is ideal, but this depends on your preference.

Cut the eggs in half lengthwise and serve. Wet your knife to reduce the stickiness of the yolk when cutting.

The eggs will keep for up to 7 days in the fridge.

Ramen Eggs (Ajitsuke Tamago)

Prep Time 15 mins
Cook Time 6 mins
Marination time 1 d
Total Time 1 d 21 mins
Course Side Dish
Cuisine Japanese
Servings 6

Ingredients
  

  • 6 eggs

Option 1

  • ¼ cup Kikkoman soy sauce
  • ¼ cup mirin fu Japanese sweet sauce OR rice vinegar mixed with 2 teaspoons sugar
  • 1 cup dashi stock OR hot water mixed with 1 teaspoon anchovy stock powder

Option 2

  • 1 cup chashu braising liquid
  • 1 cup water

Instructions
 

Option 1

  • In a small saucepan over high heat, add the the soy sauce, mirin fu and dashi stock, and stir to combine.
  • Bring to a boil and simmer, 2 to 3 minutes.
  • Remove from heat and transfer to a deep container enough to fit 6 eggs. We will be using this container to marinate the eggs later.
  • Let cool completely, placing in the refrigerator if needed to speed up the process.

Option 2

  • In a deep container enough to fit 6 eggs, add the chashu braising liquid and water, and stir to combine.

Preparing the eggs

  • In a medium sized pot, add enough water to cover 6 eggs. Bring to a boil over high heat.
  • Carefully lower the eggs into the pot using a ladle or slotted spoon.
  • Start your timer and cook, stirring occasionally for the first few minutes, 6 minutes. The stirring helps to keep the yolks nicely in the center.
  • While waiting for the eggs to cook, prepare an ice bath. When the eggs are done, remove them from the water and place in the ice bath to stop the cooking process.
  • When the eggs have cooled, peel off the shells.

Marinating the eggs

  • Place the peeled eggs into the container containing the marinade, ensuring the eggs are completely coated with the liquid. The eggs may float in the beginning, but eventually will sink into the liquid.
  • Cover the container and marinate the eggs in the fridge, at least 24 hours. A longer marination will result in a jammier, darker yolk.
  • The eggs will keep for up to 7 days in the fridge.
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