Ramen Eggs - Ajisuke Tamago
Ramen Eggs are Cured Eggs
The key to ramen eggs (known in Japanese as ajitsuke tamago 味付け卵) is that they aren't just flavoured by their marinade. The salty and sweet marinade actually acts as a cure to firm the whites and yolks, and give the yolks a savoury and jammy taste and consistency, which is a much better texture for ramen. Two days curing is about right for curing ramen eggs, but you can go more or less depending on the levels of salt and sugar in the liquid.
http://adamliaw.com/recipe/ramen-school-003-ajitama-ramen-eggs/
Ingredients
6-8 eggs
1 cup chashu braising liquid (or 1 cup homemade teriyaki sauce)
Alternative:
½ cup soy sauce
¼ cup mirin
¼ cup sake
any aromatics, dried shiitake mushrooms or dried seafood you might like
Method
Prick a hole in the base of the egg. Bring a pot of water to the boil, add the eggs, reduce the heat and simmer for 6 minutes. Remove to a bowl of iced water and allow to cool completely.
Combine the eggs with the chashu braising liquid and 2 cups of water. Refrigerate for 48 hours. Serve with ramen. Alternatively, bring the mirin and sake to the boil and flambe. Add soy sauce and 2 cups of water, plus any dried aromatics, shiitake mushrooms or seafood you might like. Add eggs and refrigerate for 2 days.
Top Tips for Ramen Eggs
- When cutting the eggs in half, the yolks are likely to stick to the knife. Use a wet knife to minimise this, or do as ramen shops do and cut the eggs with a piece of string or fishing line.
- Some common flavourings that can be added to the steeping liquid are: dried shiitake mushrooms, dried sardines or anchovies, bonito flakes, kombu, and even onion and garlic.
- Ramen eggs will keep for around 4 days refrigerated in their liquid or out of it. The eggs will likely be fully cured after 2 days.
6 eggs, refrigerated
Soy sauce marinade:
1 cup soy sauce
½ cup sake
¼ cup mirin
2 slices fresh ginger, crushed
INSTRUCTIONS
STEP 1
Use a needle or a small sharp knife to make a small prick in the rounded bottom side of each egg.
STEP 2
Bring a small saucepan of water to a gentle simmer over high heat. Then turn the heat to medium-high and add carefully add the eggs. Use a chopstick or wooden spoon to swirl the water and eggs in a circular motion. Cook for 7 minutes.
STEP 3
Then drain the eggs and place them into iced water. When the eggs are cool. Peel them and place them into a bowl.
STEP 4
For the soy sauce marinade, combine the ingredients with 1 cup of water. Pour the mixture over the eggs and set aside in the fridge to marinate overnight. Remove from the soy sauce mixture and slice in half. Use on ramen noodles, or just sprinkle with chilli flakes and eat them as they are!
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