Ramen Eggs Recipes

RAMEN EGGS (AJITSUKE TAMAGO)

Ramen Eggs (Ajitsuke Tamago) image

These soft-boiled, marinated eggs are perfect to add to your ramen soup. I was given this recipe by the owner of a great little ramen shop I stopped at for lunch one day. The eggs turn out beautifully every time.

Provided by Lazarus

Categories Pickled Eggs

Time 2h35m

Yield 4

Number Of Ingredients 5

Ingredients

4 large eggs
3 tablespoons soy sauce
2 tablespoons mirin (Japanese rice wine)
1 tablespoon cooking sake
1 pinch ground black pepper

Steps:

Bring eggs to room temperature by soaking them in warm water for about 10 minutes.
Meanwhile, bring a large pot of water to a low boil.
Carefully pierce the bottom of each egg with thumb tack. Gently lower eggs into the boiling water.
Gently lower eggs into water and boil for 6 minutes 20 seconds. Remove eggs and place in a bowl of ice water until completely cool, about 2 minutes.
While the eggs are cooling, stir together soy sauce, mirin, sake, and pepper for marinade in a bowl.
Carefully peel cooled eggs; try to start from the middle of the shell and work you way up and down.
Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or up to 2 days for stronger flavor, turning eggs every 30 minutes or as often as you prefer.
Slice eggs in half when ready to use.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 4 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 746.6 mg

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