Japanese🥚 Egg & tofu

Ramen Eggs (Ajitsuke Tamago)

Name: Ramen Eggs (Ajitsuke Tamago)
Cuisine: Japanese
Ingredients: 6 eggs; 1 cup stock; 2 cups water; ~3 tbsp sake; ~3 tbsp mirin; ~1/3 cups soy sauce; ~6 cups ice water

Ramen eggs are not simply flavoured eggs—they are cured with a savoury and sweet marinade that firms the whites and yolks, giving them a rich, jammy texture perfect for ramen. About two days of curing is ideal, though the timing can be adjusted based on the salt and sugar content. The video also demonstrates the secrets to achieving perfectly boiled eggs every time.

Adapted from a video by Adam Liaw

RAMEN SCHOOL #3 | How to Make Ramen Eggs | 味付け卵 Ajitsuke Tamago | Ajitama

Watch on YouTube

Ingredients

eggsabout 65g each, room temperature6
stockbraising stock from ramen broth, or use simple curing liquid below1 cup
waterto dilute the stock2 cups
sakefor simple curing liquid alternative~3 tbspest.
mirinfor simple curing liquid alternative~3 tbspest.
soy saucefor saltiness, for simple curing liquid alternative~1/3 cupsest.

Steps

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1
Prick a small hole in the base of each egg using a poultry skewer or needle. This allows the air pocket inside to release during boiling, preventing the shell from cracking and helping the membrane separate from the white.
2
Bring water to a boil. Carefully place the pricked eggs into the boiling water and gently stir for about 1 minute to centre the yolk. Set a timer for 6 minutes, adjusting based on egg size and desired doneness.
3
When the timer sounds, immediately transfer the eggs to an ice water bath. Stir gently for 30 seconds to ensure no pockets of hot water remain, then let them cool completely for about 6 minutes.
4
Prepare the marinade: dilute 1 cup of ramen braising stock with 2 cups of water, or make a simple curing liquid by combining sake and mirin, bringing to a simmer to burn off the alcohol, then mixing in soy sauce and 2 cups of cold water.
5
Once completely cooled, gently crack the shell at the base where the hole is and carefully peel away the shell. Because the egg whites are still soft, start peeling from the base and work gently to avoid damage.
6
Place the peeled eggs in a container and pour the marinade over them, ensuring they are fully covered. Refrigerate for at least 1 day for a firmer white and better flavour, or up to 2 days for the ideal cured texture and taste.

Ramen Eggs (Ajitsuke Tamago)

Ingredients

Steps

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