EASY Ramen Egg Recipe (味付け玉子 - Ajitsuke Tamago)

By No Recipes · 540 min

Ingredients

Instructions

1. Put the chicken stock, soy sauce, sake, cane sugar and ginger in a small pot and bring to a boil.
2. Keep boiling until the alcohol smell is gone, about 2 minutes. Let the marinade cool to room temperature.
3. Crack a small dent in the bottom of each of the 6 eggs with the back of a spoon.
4. Put the eggs in a medium saucepan, cover them with water by 2 inches, and bring to a rolling boil.
5. Turn off the heat and set a timer for 5 to 6 minutes; timing depends on egg size and stove.
6. Drain the eggs and rinse in several changes of cold water until cool to the touch, then soak in cold water for at least 20 minutes.
7. Crack the eggs all over with the back of a spoon, then peel from the cracked end in a spiral, keeping them wet and removing all the membrane. Put the eggs in a zip bag.
8. Remove the ginger from the marinade and pour the marinade over the eggs. Press out the air and seal the bag.
9. Refrigerate for at least 8 hours, up to 12.
10. Remove the eggs from the marinade and store in a sealed container in the fridge for up to 3 days.

Summarized from No Recipes's video. Watch it for the details.

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