Ramen Eggs (ajitsuke Tamago)
soft boiled marinated eggs for ramen topping
My favorite ramen topping. The trick is getting a perfect soft boiled egg so that the yolk spills out slow as you slurp.
What you will need
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) water
1/4 cup (60 ml) rice vinegar
1/4 cup (50 g) brown sugar
How to cook
I use my old faithful metal steamer basket. Add a little water and crank up the heat.
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, vinegar and sugar. Mix well. Poor over eggs.
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 2 before they get too salty.