Ramen Eggs (w/ Jammy Yolks) aka Ajitsuke Tamago
User Reviews
5
Ramen Eggs (w/ Jammy Yolks) aka Ajitsuke Tamago
Description
The recipe starts by bringing eggs to room temperature, which helps achieve consistent cooking. Eggs are boiled gently for exactly 6 minutes 30 seconds before being rapidly chilled in an ice bath to halt cooking and produce jammy yolks with firm edges and creamy centers.
A marinade made from dashi stock, soy sauce, sugar, mirin, and sake seasons the peeled eggs, imparting umami, sweetness, and saltiness. Although dashi's taste is subtle, it affects the eggs' color and lightness. Marinading eggs evenly in a sealed bag ensures consistent flavor and color.
These eggs complement ramen bowls with their rich yolk texture and seasoned white. Variations in egg size and temperature affect cooking times, so attention to these details is important for results.
Ingredients
- 8 egg Large size, and room temperature is crucial!, large
- water for boiling
Marinade
- 1 cup dashi Instant is ok, prepared warm, or just warm water
- 3 tbsp sugar
- 8 tbsp soy sauce light
- 4 tbsp mirin
- 4 tbsp sake
Equipment
- 1 timer
- 1 gallon sized sealable plastic bags
- 1 large bag clip
Instructions
- Pull your eggs out of the fridge for 1-3 hours to get them to room temperature.
- Prepare an ice bath in a large mixing bowl with about 2 cups of ice and 2-3 cups of water.
- Get enough water boiling in a pot on high heat so that after you add the eggs there's at least one inch of water above the eggs. Once it hits a boil lower the temperature slightly so it maintains a low boil.
- Gently lower the eggs into the boiling water one at a time so they don't crack. You can do this quickly with a large ladle so timing on all the eggs are even. Start your timer immediately for exactly 6 minutes 30 seconds.
- When the timer's up, take out all the eggs as quickly as possible and transfer to the ice bath. Ladle the ice water over the eggs, and gently stir to evenly chill, for exactly 2 minutes. Remove the eggs from the bath, gently remove the shells, and set aside.
- In a mixing bowl, make the dashi according to the packet instructions, so that you have 1 cup of prepared dashi. This should be done with warm water. If you're substituting dashi for just water, also make sure it's warm.
- Add the sugar first, and stir so it dissolves, then add the rest of the marinade ingredients and stir to combine.
- Pour the marinade into the bag, and add the eggs. The clip will help the marinade completely cover the eggs. If you don't have a bag or clip you can marinade in a bowl or tray, but it will take more liquid to completely cover the eggs. You can also use that method and just rotate the eggs every half day or so, but the results will be slightly different.
- Transfer to the refrigerator for at least two days. Eat within 2-3 days as the optimum window, but remove from the marinade after 3 days if you can't use them all right away.
Notes
- Using room temperature eggs is crucial for accurate timing and achieving the ideal jammy yolk texture.
- Egg size affects boil and ice bath times; adjust as necessary for larger or smaller eggs to maintain yolk consistency.
- Instant dashi enhances the marinade's color and lightness, though it imparts minimal flavor; it can be omitted if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8eggs
Amount Per Serving
Calories 886 kcal
% Daily Value*
| Calories | 886kcal | 44% |
| Carbohydrates | 78g | 26% |
| Protein | 59g | 118% |
| Fat | 31g | 48% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 1146mg | 382% |
| Sodium | 9779mg | 407% |
| Potassium | 940mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 1663IU | 33% |
| Calcium | 274mg | 27% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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