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Update ramen egg using tab template

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Jake Runyan 2024-06-18 22:20:53 -07:00
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recipes/docs/japanese/ajitsuke-tamago-ramen-egg.mdx
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sidebar_position: 2 sidebar_position: 2
--- ---
import Admonition from '@theme/Admonition'
import Tabs from '@theme/Tabs';
import TabItem from '@theme/TabItem';
# Ajitsuke Tamago (Ramen Egg) # Ajitsuke Tamago (Ramen Egg)
:::info <Tabs>
You can use as many eggs as possible, so long as there is enough space in the marinating container for the eggs to be completely covered. <TabItem value="photos" label="Photos" default>
::: Great on any kind of ramen!
```mdx title="Ingredients" ![img alt](@site/docs/japanese/static/ajitsuke-tamago.png)
Eggs </TabItem>
2 tablespoons white vinegar
¼ cup soy sauce
¼ cup mirin cooking wine
1 teaspoon brown sugar
```
```md title="Instructions" <TabItem value="ingredients" label="Ingredients">
1. Bring a pot of enough water to cover the eggs to a boil once added. ```text title="Ajitsuke Tamago (Ramen Egg)"
2. Place saucepan over high heat and add vinegar to help with peeling. Bring to a boil. Eggs
3. Prick a hole in the wide end of each egg (helps with shape and peeling). 2 tablespoons white vinegar
4. Gently lower the eggs into the water. ¼ cup soy sauce
5. Set a timer for 6-7 minutes, depending on the target consistency. ¼ cup mirin cooking wine
6. Pick out the eggs and set into cold or ice water. 1 teaspoon brown sugar
7. Peel shells and lower into the marinade. ```
8. Chill 1-4 (or more) hours.
9. When serving, remove from marinade and cut in half.
```
### Notes <Admonition type="info" title="Tight Fit">
If some eggs don't peel right, cook them a bit more and make egg salad! <p>Make sure to find a bowl that can just barely fit all the eggs together, the sauce has to cover all of them.</p>
</Admonition>
</TabItem>
![img alt](@site/docs/japanese/static/ajitsuke-tamago.png) <TabItem value="instructions" label="Instructions">
1. Bring a pot of enough water to cover the eggs to a boil once added.
2. Place saucepan over high heat and add vinegar to help with peeling. Bring to a boil.
3. Prick a hole in the wide end of each egg (helps with shape and peeling).
4. Gently lower the eggs into the water.
5. Set a timer for 6-7 minutes, depending on the target consistency.
6. Pick out the eggs and set into cold or ice water.
7. Peel shells and lower into the marinade.
8. Chill 1-4 (or more) hours.
9. When serving, remove from marinade and cut in half.
### References <Admonition type="info" title="To Age or Not to Age">
https://www.aspicyperspective.com/easy-ramen-egg-recipe-ajitsuke-tamago/ <p>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.</p>
</Admonition>
</TabItem>
<TabItem value="references" label="References">
https://www.aspicyperspective.com/easy-ramen-egg-recipe-ajitsuke-tamago/
</TabItem>
</Tabs>