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
6 eggs
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
1
I use my old faithful metal steamer basket. Add a little water and crank up the heat.
2
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.
3
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.
4
Combine soy, water, vinegar and sugar. Mix well. Poor over eggs.
5
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.
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