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Japanese Ramen Eggs
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Japanese ramen eggs…you know those perfectly boiled and marinated eggs with nicely set egg white but gooey, soft egg yolk that is so creamy and silky that you just can’t get enough? Yes, they are what I call ramen eggs, because only with Japanese ramen, we can get boiled eggs so refined and so utterly delicious. I love ramen eggs or ajitsuke tamago in Japanese (means “flavored eggs”). In Chinese, they are called 溏心蛋.

I will be honest, this ramen eggs are quite challenging to make to the desired texture and doneness. Timing is everything, and you have to be very precise when it comes to the cooking time. Just one minute could make the eggs under cooked with unset egg white, or overcooked as the egg yolk will be completely set. I know, we are talking about the egg white cooked completely but the egg yolk remains a little runny and gooey soft…

Ramen Eggs

The cooking time also depends on the temperature of the eggs, whether they are straight out of the fridge or at room temperature. For my case, I tested a couple of times with this ramen eggs recipe and I used room temperature eggs. Another challenging part of this recipe is the freshness of the eggs as the egg shells might be hard to peel and hence you won’t have pretty eggs if the shells don’t come off easily. For that, I used baking soda while boiling the eggs to make the peeling easier.

As simple as they look, they do take some time to make. After you boil the eggs, you marinate the egg in the soy sauce mixture overnight or best 24 hours so the eggs taste absolutely flavorful. So here is my Japanese ramen eggs recipe, so hopefully you will get to enjoy these delicious eggs at home too. If you like marinated eggs, you can also check out my Chinese Soy Sauce Braised Eggs.

RECIPE HERE: Japanese Ramen Eggs
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Ramen Eggs

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Japanese Ramen Eggs Recipe

Makes 6 | Prep Time: 10 Minutes | Cook Time: 7 Minutes
Recipe Source: Japan Centre

Ingredients:

Water, for boiling
1 tablespoon baking soda
6 eggs, at room temperature

Seasoning Sauce:

50 ml cup Japanese tsuyu or soup base (such as Mizkan Bonito-Flavored Soup Base)
50 ml cooking sake
25 ml soy sauce or Tamari soy sauce
25ml mirin

Method:

Combine the water and baking soda in the pot and bring the water to boil. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes.

In a separate pan add all the ingredients in Seasoning Sauce together. Bring the sauce the boil, then remove from the heat and let cool.

When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white.

In a container or a bag, add the Seasoning Sauce and the eggs. Gently rotate the eggs to make sure they’re evenly covered in the sauce, then leave to stand overnight, or 1 or 2 days in the fridge. When they are ready to serve, slice into halves and serve with ramen or eat as a snack.

Cook’s Notes:

I used room temperature eggs. The eggs are best after 2 days in the fridge.

Baking soda helps with the peeling of the eggs so your ramen eggs will be pretty and nice!

Article printed from Rasa Malaysia: http://rasamalaysia.com

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