Ajitsuke Tamago: The Ramen Egg
A good ramen egg should be marinated long enough to penetrate the white without turning the yolk into a hard-boiled mess. Once you master the timing, you can keep a batch in the fridge for quick meals throughout the week.
The timing is non-negotiable.
Use cold eggs straight from the refrigerator to keep the yolk center-set. Have your ice bath ready before you even touch the stove.
- Small saucepan
- Slotted spoon
- Bowl for ice bath
- Small sealable container
What goes in.
- 6Large eggs
- 4 tbspSoy sauce
- 4 tbspMirin
- 2 tbspWater
- 1 tspSugar
Shocking the eggs
The residual heat inside an egg is immense; plunging them into ice water within seconds of leaving the pot is the only way to arrest the cooking process.
The method.
Boil the water
Fill a saucepan with enough water to cover the eggs by an inch. Bring it to a rolling boil over high heat.
Submerge the eggs
Lower the heat to a simmer so the eggs don't crack when they hit the bottom. Gently drop the cold eggs into the water using a slotted spoon.
Time precisely
Increase the heat back to a gentle boil and set a timer for exactly 6 minutes and 30 seconds. Stir the eggs occasionally for the first minute to keep the yolk centered.
Cool immediately
Remove the eggs and move them directly into a bowl of water filled with plenty of ice. Let them sit for at least 10 minutes until completely cool.
Peel and marinate
Gently crack the shells all over and peel under running water. Place the peeled eggs into a container with the mixed soy, mirin, water, and sugar. Refrigerate for at least 12 hours, turning them occasionally.
Other turns to take.
Spicy Version
Add a teaspoon of chili oil or a few slices of fresh ginger to the marinade.
When it doesn't go to plan.
Old eggs peel much easier than farm-fresh ones; use eggs that have been in your fridge for a few days.
If you find the eggs are floating or the yolk is hitting the side, poke a tiny hole in the fat end of the shell with a thumbtack before boiling.
Keep the marinade to reuse for one more batch of eggs, but boil it briefly and cool it down before storing.
The ones that keep coming up.
How long do these keep?
They are best consumed within 3 days. The marinade will continue to cure the yolk, making it firmer the longer it sits.
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