A delicious and simple recipe for marinated Ramen Eggs, also called Ajitsuke Tamago or Ajitama
Ajitsuke Tamago (味付け玉子), these marinated eggs with a slightly runny center, are an essential element of Japanese cuisine. Perfect for enriching a bowl of ramen, they also integrate wonderfully into donburi (garnished rice bowls) or bento (lunch boxes), adding a unique touch of flavor and texture. You’ll also find them under the names Ajitama (味玉) or Nitamago (煮玉子)
Tips for Successful Marinated Eggs for Ramen
The secret to perfect cooking
The secret to successful Ajitsuke Tamago lies in the precision of cooking. The ideal cooking time varies depending on several factors such as the size and initial temperature of the eggs, as well as the water temperature.
A cooking time of 6 minutes and 30 seconds from the first egg placed in the water often proves optimal, but I advise you to test with durations up to 9 minutes to find the perfect cooking point according to your preferences.
It’s important to note that the egg yolk will slightly harden during marination, so adjust your cooking time accordingly.
How to prevent eggs from exploding?
To prevent cracks and egg explosions during cooking, there are two proven methods. The first, inspired by Japanese technique, involves gently piercing the air pocket of the egg with a needle. This method can also be used for onsen tamago
The second method, simpler and just as effective, involves adding a tablespoon of vinegar to the cooking water.
The optimal marination duration
Patience is key to obtaining perfect ajitama. It’s essential to allow enough time for the marinade to permeate the egg, thus revealing its full flavor. For optimal results, a 24-hour marination in the refrigerator is recommended. After marination, the eggs can be stored for a few days in the refrigerator in an airtight container.
The main ingredients of Japanese Marinated Eggs
- Ice water: Immediately after cooking, the eggs are plunged into ice water to stop the cooking process, thus preserving the desired texture of the yolk.
- Light soy sauce: Brings an umami and salty flavor to the marinade, enriching the eggs with a distinctive color and taste.
- Mirin: A sweet rice wine that adds a subtle sweetness to the marinade, balancing the saltiness of the soy sauce.
- Sake: Sake adds depth of flavor and a slight alcoholic note
Optional additions for the marinade:
- Kombu leaf: Dried seaweed that infuses the marinade with a subtle sea flavor, adding an extra umami dimension.
- Katsuobushi: Dried bonito flakes that bring a smoky and umami taste to the marinade, accentuating the flavor nuances.
- Crushed garlic clove: my offering to the Holy Clove of Garlic
Ramen Eggs – Ajitsuke Tamago
Ingredients
- 4 eggs
- 1 liter of water
- Ice-cold water to cool the eggs
Marinade for ramen eggs
- 60 ml light soy sauce
- 60 ml of mirin
- 60 ml of sake or water
- 1 teaspoon of sugar
Optional additions for the marinade
- 1 sheet of kombu
- 3 tablespoons of katsuobushi
- 1 clove garlic crushed
Procédé
To make the marinade
- In a small saucepan, mix all the ingredients for the marinade, including optional elements if applicable60 ml light soy sauce, 60 ml of mirin, 60 ml of sake, 1 teaspoon of sugar, 1 sheet of kombu, 3 tablespoons of katsuobushi, 1 clove garlic
- Bring to a boil and stir a few times to ensure the sugar dissolves completely. Once boiling, lower the heat and let simmer for 1 minute. Turn off the heat. Set aside to cool completely.
For soft-boiled eggs
- Add water to a medium saucepan and bring to a boil. As soon as it boils, take the eggs out of the fridge. Carefully place one egg at a time into the boiling water using a slotted spoon or ladle. When you add the first egg, set a timer for 7 minutes. You can cook them for 6 to 6.5 minutes for a runny yolk and 8 to 9 minutes for a custard-like yolk.4 eggs, 1 liter of water
- Once all the eggs are in the saucepan, lower the heat to maintain a gentle boil. Ensure the water is simmering, but not bubbling so hard that the eggs move too much. After 7 minutes, immediately remove the eggs and plunge them into ice-cold water for 15 minutes.Ice-cold water
- Once the eggs are completely cooled, gently crack the shell at the larger end of the egg and start peeling vertically towards the pointier end. Dip the egg in the ice water several times to help with peeling. Once you’ve peeled a section vertically, the rest of the shell should come off easily.
- Place the eggs in a plastic bag and add the marinade to the bag.
- Remove the air from the bag and use an elastic band to seal it just above the eggs. This way, the eggs are completely submerged in the marinade.
- Refrigerate for 8 hours or overnight.
To serve
- Remove the eggs from the marinade and cut them in half lengthwise to serve.
- Use a piece of string or fishing line to cut the eggs in half cleanly.
