Perfect Ramen Eggs (Ajitama)
Perfect Ramen Eggs (Ajitama)
Ingredients
- •4 large eggs
- •0.5 cup soy sauce, Japanese (shoyu)
- •0.25 cup mirin (sweet cooking sake)
- •0.25 cup sake, Japanese cooking sake
- •1 tablespoon granulated sugar
- •0.5 cup water
- • as needed ice
Instructions
- 1.
Prepare the marinade: In a small saucepan, combine the soy sauce, mirin, sake, sugar, and 0.5 cup of water. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not boil. Remove from heat and let the marinade cool completely to room temperature. This is crucial to prevent cooking the eggs when marinating.
- 2.
Prepare an ice bath: Fill a medium bowl with cold water and plenty of ice cubes. Set aside.
- 3.
Boil the eggs: Bring a large pot of water to a rolling boil. Carefully lower the eggs into the boiling water using a slotted spoon or spider. If you have a steamer insert, you can also steam the eggs. For a perfect jammy yolk, cook the eggs for exactly 6 minutes and 30 seconds (for large eggs). Adjust time slightly for different egg sizes or desired yolk consistency (e.g., 6 minutes for runnier, 7 minutes for firmer).
- 4.
Shock the eggs: Immediately transfer the cooked eggs from the boiling water into the prepared ice bath. Let them cool in the ice bath for at least 5 minutes. This stops the cooking process and helps with easier peeling.
- 5.
Peel the eggs: Gently tap the cooled eggs on a hard surface to crack the shells all around. Peel the eggs under cold running water or submerged in the ice bath. The water helps to loosen the membrane and makes peeling easier. Be very careful as the eggs are delicate, especially with a soft yolk.
- 6.
Marinate the eggs: Place the peeled eggs into a clean, sealable container or a zip-top bag. Pour the cooled marinade over the eggs, ensuring they are mostly submerged. If using a bag, remove as much air as possible to keep the eggs fully covered. If using a container, you can gently rotate the eggs periodically or use a paper towel placed on top to ensure even marination.
- 7.
Refrigerate: Seal the container or bag and refrigerate for a minimum of 6 hours, or preferably overnight (12-24 hours) for the best flavor and color. The longer they marinate, the deeper the flavor and color will be.
- 8.
Serve: When ready to serve, remove the eggs from the marinade. Slice them in half lengthwise and enjoy as a topping for ramen, a side dish, or a delicious snack. The leftover marinade can be stored in the fridge and reused for another batch of eggs within a week, or as a seasoning for other dishes.
Tips
- 💡Use eggs that are a few days old (not super fresh) as they are generally easier to peel than very fresh eggs.
- 💡For easier peeling, add a splash of vinegar or a pinch of baking soda to the boiling water.
- 💡Do not overcrowd the pot when boiling eggs; cook them in batches if necessary to maintain water temperature and ensure even cooking.
- 💡To achieve an even marinade color, gently rotate the eggs in their container every few hours, or place a small piece of paper towel directly on top of the eggs to keep them submerged in the marinade.
- 💡Ajitama can be stored in the marinade in an airtight container in the refrigerator for up to 3-4 days. They are best enjoyed within 2 days.
Recipe from TheCookbook.ai
Created by Basil Roux