Yen Can Cook ~ Ajitsuke Tamago (Ramen Eggs)

Have you being served with a bowl of ramen with fully cooked egg? It’s a big disappointment, right? Cooked to perfection ramen egg aka Ajitsuke Tamago unquestionably an important component of a good bowl of ramen and I always thought that it’s quite a task to achieve that quintessential custard-like egg yolk until I made it myself last week. Only four ingredients are needed to make Ajitsuke Tamago and what you need to do are cook the egg and prepare the marinade. Of course there are tricks involved to make the perfect boiled egg with runny or custard-like yolk as well as easy peeling egg shell. My first attempt was failed but I successfully made this batch on my second attempt. ٩(^ᴗ^)۶

Ingredients (Serve: 3 eggs)

3 large eggs in room temperature

1/4 cup light soy sauce

1/4 cup mirin

1 tablespoon sugar

1/4 cup water

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Step 1: Combine water, soy sauce, mirin, and sugar in a bowl and whisk until sugar is dissolved. Pour the marinade into a ziplock bag and set aside.

Step 2: Bring water to a boil in a saucepan over high heat and the water should be enough water to cover the eggs.

Step 3: Pierce fat end of each egg with a thumbtack to make a tiny hole. Lower each egg gently into the saucepan and lower the heat to medium. In the same time, set your timer to 6 minutes.

Step 4: Take out the eggs immediately after 6 minutes and soak in the ice water to stop them from cooking further. Let them cool for 3-5 minutes. Carefully peel off the shells and place them in the ziplock bag with the marinade (Step 1). Let the eggs marinate for at least 2 hours in the fridge. These eggs can be marinated up to 3-4 days in the fridge.

Step 5: When they are ready to serve, slice into halves and serve with ramen or eat as a snack.

HAPPY COOKING!     #stayhealthy