Perfect Ramen Eggs (Ajitsuke Tamago; Ajitama) Recipe 味付け玉子 (味玉)レシピ (作り方)

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Combine 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake and 1 tsp sugar in a small saucepan. Whisk to dissolve the sugar, bring to a boil, lower the heat and simmer for 1 minute. Turn off the heat and let it cool completely.
2. Bring 4 cups (1 L) of water to a full boil in a saucepan, with enough water to cover the eggs by 1 inch (2.5 cm).
3. Lower the refrigerated large eggs (50 g each without shell) one at a time into the boiling water. Start a timer for 7 minutes when the first egg goes in.
4. Keep the water at a gentle simmer. For runny yolks cook 6 to 6.5 minutes; for custard-like yolks cook 8 to 9 minutes.
5. After the set time, move the eggs to a bowl of iced water for 15 minutes until fully cooled.
6. Crack the wide end of each shell, then peel vertically toward the pointed end, dipping in iced water as needed.
7. Put the peeled eggs in a plastic bag and add the cooled marinade, using only what is needed. Squeeze out the air and seal the bag above the eggs so they stay submerged.
8. Refrigerate for 8 hours or overnight. Turn the eggs occasionally if you like. Do not marinate longer than 12 to 24 hours.
9. To serve, remove the eggs from the marinade and cut them in half lengthwise with a fishing line or wire cheese slicer. To warm them, soak the sealed bag in warm water first. Store in the fridge and eat within 3 to 4 days for soft-boiled or within a week for hard-boiled; do not freeze.

Summarized from Just One Cookbook's video. Watch it for the details.

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