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58 lines
1.5 KiB
Plaintext
---
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title: "Ajitsuke Tamago (Ramen Egg)"
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slug: "ajitsuke-tamago-ramen-egg"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "japanese"
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tags: ["japanese", "sides"]
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cookTime: 10
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prepTime: 10
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servings: 12
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author: "jake"
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description: "Great on any kind of ramen!"
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featured: false
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display: true
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displayPhoto: ""
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---
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# Ajitsuke Tamago (Ramen Egg)
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Great on any kind of ramen!
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## Photos
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*Image Coming Soon*
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## Ingredients
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- Eggs
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- 2 tablespoons white vinegar
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- ¼ cup soy sauce
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- ¼ cup mirin cooking wine
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- 1 teaspoon brown sugar
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## Instructions
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1. Bring a pot of enough water to cover the eggs to a boil once added.
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2. Place saucepan over high heat and add **vinegar** to help with peeling. Bring to a boil.
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3. Prick a hole in the wide end of each egg (helps with shape and peeling).
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4. Gently lower the eggs into the water.
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5. Set a timer for 6-7 minutes, depending on the target consistency.
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6. Pick out the eggs and set into cold or **ice water**.
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7. Peel shells and lower into the **marinade**.
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8. Chill 1-4 (or more) hours.
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9. When serving, remove from marinade and cut in half.
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## Notes
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### Tight Fit
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- Make sure to find a bowl that can just barely fit all the eggs together, the sauce has to cover all of them.
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### To Age or Not to Age
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- Depending on how long you age these, they'll get really salty. A few days is a good middle ground, after that you can take the eggs out and store seperately.
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## References
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- Reference Recipe **[HERE](https://www.aspicyperspective.com/easy-ramen-egg-recipe-ajitsuke-tamago/)**
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