If you've ever slurped a bowl of ramen and marveled at the perfectly soft-boiled egg nestled within, you're not alone! The Japanese Ramen Egg, or Ajitsuke Tamago, is a culinary gem that elevates any noodle dish to a whole new level of deliciousness. With its silky texture and rich, savory flavor, this egg is not just a garnish; it's a star ingredient that will leave your taste buds dancing. Best of all, making these delectable eggs at home is easier than you might think! Get ready to impress your friends and family with this simple yet mouthwatering recipe that will have them coming back for seconds!
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 4 large eggs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup water
- 1 tablespoon sugar
Instructions
- Begin by preparing the marinade for the ramen eggs. In a bowl, combine 1/2 cup of soy sauce, 1/4 cup of mirin, 1/4 cup of water, and 1 tablespoon of sugar. Stir the mixture until the sugar is fully dissolved. Set aside.
- Fill a medium saucepan with water and bring it to a rolling boil over high heat. Make sure you have enough water to fully submerge the eggs.
- Once the water is boiling, gently lower the 4 large eggs into the saucepan using a slotted spoon or a ladle to avoid cracking them. Boil the eggs for exactly 6 minutes for a soft, custardy yolk.
- While the eggs are boiling, prepare an ice bath by filling a large bowl with ice and cold water. This will stop the cooking process once the eggs are done.
- After 6 minutes, carefully transfer the eggs from the boiling water to the ice bath using the slotted spoon. Let them sit in the ice bath for about 5 minutes to cool completely.
- Once the eggs are cool, gently tap each egg on a hard surface to crack the shell, then peel them under running water to make the peeling easier.
- After peeling, place the eggs in the bowl with the marinade you prepared earlier. Ensure the eggs are fully submerged. You can use a small plate to weigh them down if necessary.
- Marinate the eggs in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to develop fully.
- When ready to serve, remove the eggs from the marinade and slice them in half. They can be served atop ramen or enjoyed as a savory snack.
Tips
- Perfect Timing: The key to achieving that luscious, custardy yolk is timing. Stick to boiling the eggs for exactly 6 minutes for the best results. Any longer, and you'll lose that soft texture!
- Ice Bath Magic: Don’t skip the ice bath! This crucial step halts the cooking process immediately, ensuring your yolks remain perfectly runny and preventing the eggs from overcooking.
- Marination Matters: For the best flavor, marinate the eggs overnight if you can. This allows the soy sauce, mirin, and sugar to penetrate the egg, creating a burst of umami in every bite.
- Peeling Tips: To make peeling easier, crack the eggs gently and peel them under running water. This helps to remove the shell without damaging the delicate egg white.
- Serving Suggestions: While these eggs are fantastic in ramen, don’t hesitate to enjoy them as a snack on their own or as a topping for rice bowls or salads. They’re versatile and delicious!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 3g
Protein: 6g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 185mg
