Ramen Eggs Ajitsuke Tamago Recipes
RAMEN EGGS (AJITSUKE TAMAGO)
Ramen Eggs (Ajitsuke Tamago or Ajitama) are delicious as a topping for ramen or enjoyed as a snack. Read on to learn how to make these flavorful Japanese soft-boiled eggs at home.
Provided by Namiko Chen
Categories Side Dish
Time 8h15m
Number Of Ingredients 5
Steps:
- Gather all the ingredients.
Nutrition Facts : Calories 90 kcal, Carbohydrate 2 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 186 mg, Sodium 311 mg, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
RAMEN EGGS (AJITSUKE TAMAGO)
These soft-boiled, marinated eggs are perfect to add to your ramen soup. I was given this recipe by the owner of a great little ramen shop I stopped at for lunch one day. The eggs turn out beautifully every time.
Provided by Lazarus
Categories Pickled Eggs
Time 2h35m
Yield 4
Number Of Ingredients 5
Steps:
- Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
- Meanwhile, bring a large pot of water to a low boil.
- Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
- Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
- While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
- Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
- Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
- Slice eggs in half when ready to use.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 4 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 746.6 mg
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- Fill a medium saucepot with enough water to fully cover the eggs, once added. Place the saucepot over high heat and add the vinegar. Bring to a boil. (The vinegar makes the eggs easier to peel.)
- Use a needle to prick a hole in the wide end of each egg. (This does two things, it helps the egg to form a prettier shape as it cooks, without a flat end, and it makes the eggs easier to peel.)
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