Ramen eggs, also known as Ajitsuke Tamago, are a sweet and salty treat that can be enjoyed on their own or as a topping on ramen. These delicious soft-boiled eggs are highly versatile and can be made using a wide range of spices to create unique flavour combinations. A basic marinade for ramen eggs consists of soy sauce, mirin, and water. However, extra spices like ginger, garlic, or cayenne pepper can intensify the taste of the egg.
Making a ramen egg is simple. Eggs are cooked until they reach a soft boil state and then marinated in a mixture of liquids to allow the egg to absorb the various flavours. There are different techniques you can use to create soft boiled eggs, such as using cold eggs instead of room temperature. However, egg sizes can range so be sure to adjust the cooking time based on egg size.
When marinated for up to 24 hours, the marinade should penetrate to the egg yolk. This helps create an extra rich centre that is bursting with flavour.
How to Make Ramen Egg
Ramen eggs taste delicious served in a bowl of rice or even on a sandwich. You can also just snack on the egg itself, perfect for a quick treat at home or on the go.
Ingredients:
- 1 large egg
For Seasonings:
Instructions:
1. Combine soy sauce, mirin, and water in a resealable plastic bag.
2. Bring water to a boil in a medium saucepan on the stove. There should be enough water to cover about 2.5 cm above the egg.
3. Put the egg directly from the refrigerator into the pot of boiling water. Slowly submerge the egg into the water using a ladle or mesh skimmer to prevent the egg from cracking.
4. Immediately reduce the heat to a simmer and cook for 7 minutes. For a runnier egg yolk, reduce the cooking time to 6 - 6.5 minutes. For a more custard-like yolk, increase the cooking time to 8 - 9 minutes.
5. Remove the egg from the boiling water and place it into an ice bath to stop the cooking process. Allow the egg to cool for 3 minutes.
6. Gently peel the shell from the egg.
7. Put the peeled egg into the prepared marinade and seal the bag. The egg should be completely submerged in the marinade. Place the bag into the refrigerator and let marinate overnight or up to 3 to 4 days.
8. Remove the egg from the marinade and cut it in half. Serve the egg by itself or as a ramen topping.
