Ramen Eggs (ajitsuke Tamago)
Soft boiled marinated eggs for ramen topping
Imho the egg is the most important ramen topping, more important than the meat. The real trick is getting a perfect soft boil so the yolk spills out slow as you slurp.
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What you will need
1/4 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1/4 cup rice vinegar
How to cook
Prepare a steamer
I use my old faithful metal steamer basket. Add a little water and crank up the heat.
Steam eggs 5 min.
When your steamer is at a full boil, add the eggs and cover. Start a timer for 5 minutes. I'm at sea level, and I keep my eggs chilled. You may need to adjust the time at higher altitude or with room temperature eggs.
After 5 minutes, the whites of the eggs should be set with the yolks still runny like in the cover photo. Rinse with cold water and peel gently.
Combine soy, water, sugar, and vinegar. Mix well. Poor over eggs.
Cover and refrigerate
Add some kind of weight to keep the eggs submerged. Refrigerate. Eggs should be ready in a couple hours but they can stay in the marinade for a day or so before they get too salty