Perfect Ramen Eggs (Ajitama)

By Sudachi · 360 min

Ingredients

Instructions

1. In a pan, combine the water, dashi granules, soy sauce, mirin, sake, honey, rice vinegar, sesame oil, ginger and leek. Heat on medium so it gently bubbles for about 1 minute, then let it cool.
2. Fill a deep pot with water to cover the eggs by 1 inch. Heat to 90°C (just before boiling) and add 1 tsp salt.
3. Lower the 6 eggs carefully into the water and time them: 6 minutes for runny yolks, 7 minutes for jammy yolks, 7.5-8 minutes for fudgy yolks.
4. Gently spin each egg to centre the yolk.
5. Meanwhile, prepare a bowl of ice-cold water. When the timer goes off, move the eggs straight into it for 10 minutes.
6. Crack the shells and return the eggs to the water, then peel them. Alternatively, peel under cold running water. Dry each egg with kitchen paper.
7. Once the marinade is cool enough to touch, put the eggs in a sealable freezer bag and pour in the marinade.
8. Squeeze out as much air as possible, seal the bag, place it in a container to prevent leaks, and marinate in the fridge for at least 45 minutes, preferably overnight.
9. Cut, serve and enjoy.

Summarized from Sudachi's video. Watch it for the details.

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