Japanese Ramen Eggs (Ajitsuke Tamago)
| Portion | 2 eggs |
| Preparation Time | 5 minutes |
| Cooking Time | 10 minutes + 24-hour rest time |
| Level of Difficulty | Easy |
INGREDIENTS
| 2 | Eggs |
| 2 tablespoons | Soy sauce of your liking – Usukuchi, Haizakura, Tamari |
| 1 tablespoon | Mirin |
| 1/2 tablespoon | Sake |
| 1 1/2 tablespoon | Water |
PREPARATION
- Bring a pot of water to a boil.
- Gently place the eggs in the pot with a ladle to avoid damaging them.
- Cook for 7 minutes in boiling water for a creamy soft-boiled egg.
- Immerse eggs in ice water to stop the cooking process.
- Once the eggs have cooled, gently remove the shells.
- In a container or resealable bag, combine soy sauce*, mirin, sake and water. To ensure that the liquid covers the eggs, it is important to choose a small container.
- Place eggs in the container and close it.
- Refrigerate 24 hours before serving.
※ Your choice of soy sauce will affect the flavour of your eggs;
- The Usukuchi will maintain the natural taste of the egg while adding depth and saltiness.
- The Haizakura will give you a classic ramen egg with a well-balanced soy sauce taste.
- The Tamari will impart a rich and slightly sweet taste to the eggs.
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