How do you make a perfect Japanese ramen egg ('Ajitsuke Tamago') with a jammy yolk?

Question

How do you make a perfect Japanese ramen egg ('Ajitsuke Tamago')? Get the recipe for a soft-boiled egg with a perfectly jammy, marinated yolk.

Answer 1

To make a perfect ramen egg, gently boil eggs for 6-7 minutes, immediately chill them in ice water, peel carefully, and marinate in a soy sauce-based mixture for at least 4 hours, or preferably overnight, for a flavorful, jammy yolk.

Detailed Explanation:

Making Ajitsuke Tamago, or ramen eggs, requires precision and patience, but the result is well worth the effort. Here's a step-by-step guide:

1. Prepare the Eggs: Use fresh, large eggs. Older eggs tend to peel easier. Bring a pot of water to a rolling boil.

2. Gentle Boil: Gently lower the eggs into the boiling water using a slotted spoon. This prevents cracking. For a jammy yolk, boil for exactly 6 minutes for a very soft yolk, or 7 minutes for a slightly firmer, but still jammy, yolk. Adjust the time based on your preference and altitude.

3. Ice Bath: Immediately transfer the eggs to an ice bath. This stops the cooking process and makes peeling easier. Let them sit in the ice bath for at least 10 minutes.

4. Peel Carefully: Gently tap the egg all over to create small cracks in the shell. Start peeling under cold running water. The water helps to separate the shell from the egg white. Be patient and peel carefully to avoid tearing the egg.

5. Prepare the Marinade: In a bowl, combine soy sauce, mirin (or sake and sugar), and water. A common ratio is 1/2 cup soy sauce, 1/4 cup mirin, and 1/4 cup water. You can also add a small piece of kombu (dried kelp) for extra umami. Some recipes also include a clove of garlic or a small piece of ginger.

6. Marinate: Place the peeled eggs in a resealable bag or container. Pour the marinade over the eggs, ensuring they are fully submerged. Gently press out any excess air if using a bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight. The longer they marinate, the more flavorful they will become.

7. Slice and Serve: When ready to serve, slice the eggs in half lengthwise. The yolk should be a beautiful, jammy consistency. Serve immediately with your ramen.

Pro Tip:

To prevent the eggs from floating in the marinade, place a small plate or a ziplock bag filled with water on top of them to keep them submerged. This ensures even coloring and flavor absorption.