Ramen Eggs - Ajitsuke Tamago
Ramen Eggs - Ajitsuke Tamago
Ramen Eggs or Soya Sauce Eggs are made in a routine of under 7 minutes soft boiling and immerse in cold water. But first, we should pierce a tiny hole at the base of the eggs to release the air.
Bring water to boiling.
Drop eggs in stir for 3 minutes to keep yolks in centre.
Keep fire up boiling but not the furious boil, max 7 minutes, 6 min 30 seconds for soft jammy yolks.
Remove from hot water and put into ice bath.
2 Tbsp Mirin
2 Tbsp Soya Sauce (Mushroom Soy Sauce be better flavour)
1 Tbsp Dark Soya Sauce
6 Tbsp Water
Taste the saltiness and adjust it
Minimum 4 hours soaking or over 3 to 4 days
Marinate may be reused.
https://www.justonecookbook.com/ramen-egg/
https://www.theflavorbender.com/ramen-eggs-ajitsuke-tamago/
https://seonkyounglongest.com/ramen-egg/
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