Ramen Eggs (Ajitama)
The egg, a beautiful spherical embryo of protein. One of the first ingredients that homecooks, chefs, and tired college students learn how to cook. the antithesis to both the beginning of life, and the beginning of a journey in cooking.
With the many ways one may be able to cook an egg, the mastery on boiling a soft boiled egg is one of the harder skills to learn from the get go. To learn to bring the yolk to that perfect creamy consistency while not breaking its structural integrity or leaving it too raw to the point where
you can still see the transparent membrane.
Ingredients
– 3-6 Large eggs
– Vinegar optional for boiling eggs
– 1/2 cup soy sauce
– 1/2 cup water
– 2 tablespoons sugar
Steps Summarized
– Boil eggs for 6-7mins
– Quench in iced water for 15mins after
– Peel the Eggs
– Marinade for 6-24 hours
Step By Step
Fill up your pot with enough water that it submerges all the eggs.*Hearthy Hint! Feel free to add a small splash of vinegar in the water! the acidity will help break down the shell a bit, making it easier to peel the eggs!
Start boiling the water. When it has been boiling consistently, place the eggs into the water, and lower the heat into a simmer. Cook for 6-7mins.
Once it has cooked to your liking, place all the eggs in an ice bath to stop cooking them immediately. Its recommended to let them sit in the bath for 10-15mins to ensure that everything is fully cooled.
Make the marinade by mixing the soy sauce, water, and sugar. Mixing it all fully to ensure that the sugar fully dissolves.*Hearthy Hint! If you wanna place the extra effort, you can simmer the marinade in a pot to ensure everything is incorporated. Oh and if you have it, try replacing the water for mirin!
Deshell the eggs carefully, and finally, place it in the marinade. let it sit for 6-24 hours depending on how seasoned you want and voila!
