Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

The recipe Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago) can be made in around 4 hours. This recipe makes 6 servings with 222 calories, 8g of protein, and 4g of fat each. For $1.18 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Several people really liked this Japanese dish. 1465 people have tried and liked this recipe. It is brought to you by Serious Eats. If you have eggs, sugar, soy sauce, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. With a spoonacular score of 19%, this dish is not so tremendous. Ajitsuke Tamago (Ramen Eggs), Udon with Soft Egg and Green Onion (Onsen Tamago Udon), and Soft Boiled Egg With Home Fries are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside 2 Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate). 3 Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

 

Step by step:

1. 1

2. Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside

3. 2

4. Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes.

5. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).

6. 3

7. Transfer eggs to a bowl that just barely fits them all.

8. Pour marinade on top until eggs are covered or just floating.

9. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 1

10. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

Nutrition Information:

covered percent of daily need