Making ramen noodles tonight from scratch (including noodles) and, of course, made eggs. Serving with eggs, pork belly, green onion, jalapeño, and a little cabbage. Yum! I love this recipe. I always come here now.
Whoever said simplicity can't be delicious has definitely never had a taste of these mouthwatering Ramen Eggs! This is a story of a dish that brings a burst of flavor to the palate from just a handful of ingredients. But this isn't just about taste - it's about patience, it's about anticipation, and it's about the magic that happens when ordinary ingredients are transformed into something truly extraordinary.
Imagine yourself in a small, bustling Japanese kitchen. The air is filled with the tantalizing aromas of soy, mirin, and sake - the core ingredients that make the marinade for these eggs. Every drop of this marinade carries a promise - a promise of a flavor that will make your tastebuds dance.
Then come the eggs, fresh and waiting to be transformed. Carefully simmered to perfection, they capture the beauty of precision and timing. When you see the yolk, delicately set between runny and firm, you'll know that this is not just an ordinary egg - it's a promise of a delightful meal.
The magic, however, lies in the waiting. Once the eggs are bathed in the flavorful marinade, they're left to rest. As the hours tick by, the marinade slowly seeps into the eggs, infusing them with an incredible depth of flavor. It's this slow transformation that takes these Ramen Eggs from simple to spectacular.
When you finally cut into one of these marinated eggs, you'll find that the wait was well worth it. Every bite is a burst of flavor that takes you on a journey straight to Japan, to a world where food is not just a meal but an experience.
So, are you ready to bring a little bit of Japanese tradition to your kitchen? Then it's time to roll up your sleeves and make these delightful Ramen Eggs. Whether you add them to a warming bowl of ramen, serve them in a bento box, or just snack on them straight from the fridge, they're sure to bring a smile to your face. Happy cooking!
JUMP TO:
INGREDIENTS:
Eggs: The star of the show is undoubtedly the egg. Choosing fresh, high-quality eggs is paramount for this recipe. Look for eggs with a firm shell, a sign of freshness. Also, consider sourcing your eggs from free-range chickens if possible, as they tend to have a more vibrant yolk color and richer flavor.
Soy Sauce: A key player in the marinade, soy sauce brings in a lot of umami and depth to this dish. Opt for a traditionally brewed soy sauce, which will offer a more complex flavor profile than chemically produced alternatives. If you have dietary restrictions, Tamari is a great gluten-free substitute, or coconut aminos for a soy-free alternative.
Mirin: This is a sweet rice wine used commonly in Japanese cooking. When selecting Mirin, ensure it's the real deal (hon-mirin) and not a synthetic version. Real Mirin has a delicate sweetness and adds a depth of flavor that the synthetic version cannot match. If you can't find Mirin, a mix of sweet white wine or sherry with a pinch of sugar can serve as a substitute, though the taste won't be exactly the same.
Sake: Another crucial component of the marinade, sake introduces a subtle hint of fruitiness and helps tenderize the eggs. For this recipe, cooking sake is acceptable, but if you want to elevate the flavor, go for a premium, drinkable sake. If sake is hard to find, a dry sherry or Chinese rice wine could serve as a reasonable substitute, albeit with a slight change in flavor.
Sugar: Lastly, sugar is essential to balance out the savory notes of soy sauce and the tangy undertones of sake. This recipe requires a small amount, so a basic white granulated sugar will suffice. If you want to experiment, try using brown sugar for a deeper, molasses-like sweetness. If you're aiming for a healthier variant, coconut sugar can be a good alternative, but keep in mind the flavor profile will be slightly different.
MAIN STEPS:
The Marinade: In the process of making the marinade, it's crucial to completely dissolve the sugar to ensure a uniform flavor. Pay close attention when bringing the mixture to a boil. Don't let it over-boil or caramelize, as it can alter the taste and consistency of your marinade. Lastly, always let the marinade cool down to room temperature before you introduce the eggs. This will prevent the eggs from cooking further and altering the desired texture.
Boiling the Eggs: Getting the perfect soft-boiled egg is an art. As soon as the eggs hit the boiling water, start the timer. The difference of a few seconds can change the texture of the yolk. Also, remember to gently lower the eggs into the water to avoid cracking the shell. Maintaining a gentle boil throughout the process is also crucial, as a vigorous boil could cause the eggs to jostle and crack.
Moving the Eggs: The first few minutes are crucial in centering the yolk. Gently stirring the eggs can make a big difference in the final aesthetic of your dish. Imagine cutting into the egg and revealing a perfectly centered yolk - that's your goal!
Peeling the Eggs: Take your time while peeling the eggs; a gentle hand is required here. Peeling under water can make this task easier and result in a smooth, appealing egg surface.
Marinating the Eggs: Removing as much air as possible from the bag is key for an evenly marinated egg. Also, marinate them for at least 8 hours to ensure they soak up the flavors completely. Rotating the eggs occasionally can further help with this.
Slicing the Eggs: Use a sharp knife to get a clean cut. It's not just about the taste; the look of the dish matters too, especially if you're serving these to guests.
SERVED WITH:
Starter: Miso Soup (Japan): A traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. Often includes tofu and seaweed, and is a perfect gentle start to a meal that features Ramen Eggs.
Side Dish: Chashu Pork (Japan): A tender and flavorful rolled pork belly that is braised until soft. It's often used as a topping in ramen dishes, and would complement a meal with Ramen Eggs wonderfully.
Main Course: Shoyu Ramen (Japan): This is a soy sauce-based ramen which is usually in clear, brown broth. The Ramen Eggs can be added as a topping, enhancing the dish with their marinated richness.
Main Course: Miso Ramen (Japan): This ramen variety is made with a broth that combines miso with a chicken or fish broth to create a thick, nutty, slightly sweet and very hearty soup. The addition of a Ramen Egg provides a pleasing texture contrast.
Second Course: Chicken Karaage (Japan): A classic Japanese fried chicken. The savory flavor and crispy texture pairs well with the soft, savory Ramen Eggs.
Dessert: Dorayaki (Japan): Dorayaki is a type of Japanese confection, а red-bean pancake which consists of two small pancake-like patties made from castella wrapped around a filling of sweet azuki bean paste. It's a sweet end to a savory meal.
Cake: Castella (Japan): This is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup. It's a light, fluffy dessert that's not too sweet, making it a perfect finish after a meal featuring Ramen Eggs.
Drink: Matcha Green Tea (Japan): Known for its calming effects and health benefits, Matcha tea is a great companion to any Japanese meal, including those featuring Ramen Eggs. Its bitterness and fresh aftertaste can help cleanse the palate after a rich and savory meal.
ALTERNATIVES:
Appetizer: Tamagoyaki (Japan): Also known as Japanese rolled omelette, Tamagoyaki is made by rolling together thin layers of seasoned egg in a frying pan. Soy sauce and Mirin are among the seasonings used, making it a good fit with our ingredient list.
Starter: Soy Sauce Chicken (China): This popular Cantonese dish is made by slowly braising chicken in a mixture of soy sauce, mirin, and sugar. The flavor profile is quite similar to that of the Ramen Eggs, providing a different context for those ingredients.
Main Course: Yakitori (Japan): This is a type of skewered chicken, grilled over a charcoal fire. The skewers are usually seasoned with tare sauce (which contains soy, sake, and sugar) before and during cooking.
Main Course: Teriyaki Salmon (Japan): Teriyaki is a cooking technique used in Japanese cuisine where foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. The glaze for this dish closely mirrors the marinade for our Ramen Eggs.
Side Dish: Sukiyaki (Japan): A delicious Japanese hot pot dish that is typically stewed with thinly sliced beef, tofu, vegetables, and noodles in a sweet and savory sauce made of soy sauce, sugar, and mirin.
Side Dish: Gyoza Dumplings (Japan): While the fillings for these dumplings can vary, the soy-based dipping sauce is a must. You could also get creative and incorporate a boiled egg into the filling.
HISTORY:
Tracing back the history of food often feels like diving into a beautiful, fascinating, and at times, mysterious novel. This is particularly true for the Ramen Eggs, an iconic staple in the world of Japanese cuisine.
Ramen Eggs, or "Ajitsuke Tamago", are essentially marinated soft-boiled eggs with an enchanting flavor profile, an essential addition to a bowl of ramen. But how did they come about? To find the answer, we need to trace our way back to the origins of Ramen itself.
Ramen, a dish we often associate with Japan, has its roots in China. It was introduced to Japan by Chinese immigrants in the late 19th century. Over the years, the Japanese tailored the dish to their liking, transforming it into the savory noodle soup we know today.
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The evolution of ramen gave birth to diverse varieties, each representing a unique blend of local tastes and preferences. One common element, however, was the desire to create a complete, balanced meal in a single bowl. This meant adding protein to the mix, and what could be a more universal, versatile protein than eggs?
As for the marinating part, it's linked to another pillar of Japanese cuisine: the principle of harmony, or "Washoku". The Japanese culinary tradition values a balance of taste, texture, and appearance. Marinating the eggs not only enhances their flavor but also provides a visually appealing contrast with the light-colored noodles and broth.
Who was the first to drop a marinated egg into a ramen bowl? It's tough to say. The practice likely emerged organically, as cooks throughout Japan experimented with ways to enrich their ramen creations. What we do know is that Ajitsuke Tamago has become an inseparable part of the ramen experience.
Today, the Ramen Eggs are no longer confined to their native ramen bowl. You'll find them adorning rice bowls, packed into bento boxes, or even enjoyed as a standalone snack. Their savory-sweet flavor and custardy texture have captured the hearts of food lovers worldwide.
Like many great food stories, the tale of Ramen Eggs is one of innovation, adaptation, and culinary intuition. It's a testament to the magic that happens when simple ingredients are transformed with care and imagination into something extraordinary.
TIPS:
Cook the Marinade: After mixing your soy sauce, mirin, sake, and sugar, allow it to boil for 1 minute. This ensures the sugar completely dissolves and the alcohol evaporates, leaving only the umami and sweetness in the sauce.
Vinegar and Salt Trick: Adding vinegar and salt to the boiling water before adding the eggs can increase your success rate for easy peeling. This is a secret many chefs swear by for perfect boiled eggs.
Refrigerated Eggs: Use a fine-mesh sieve or strainer to gently lower your eggs straight from the fridge into the boiling water, then lower the heat slightly to maintain a gentle boil.
EXPLODING EGGS: When I lower cold eggs into the pot, inevitably, one of them splits a little or even rarely pops as soon as it touches the hot water. It is not from bouncing around in the pan.
This is a fairly common problem when cooking eggs and it has to do with the temperature difference between the cold eggs from the refrigerator and the hot boiling water.
Eggs, like most things, expand when they heat up. If they're heated too rapidly, the outer parts of the egg (the shell and the whites) can expand faster than the inner parts, causing the egg to crack. This is more likely to happen with cold eggs as they have more 'warming up' to do than room-temperature eggs.
To avoid this issue, you might want to let your eggs come to room temperature before boiling them, or you can start them in cold water and then bring the water to a boil with the eggs already in the pot. This allows the eggs to heat up more gradually and can reduce the chances of cracking.
Precise Timing: Start setting your timer for 7 minutes from the moment the first egg submerges in the boiling water. It takes about 30 seconds or less to submerge all 4 eggs. Precision in timing matters in achieving the perfect yolk consistency.
Shock the Eggs: Immediately transfer your boiled eggs into ice water and let them chill for at least 15 minutes. This abrupt temperature change makes peeling easier and helps stop the cooking process, preserving the soft yolk.
Longer Marination: Consider marinating your eggs overnight, but try not to exceed two days as the eggs might become overly salty. Soft-boiled eggs should be consumed within 3-4 days for optimal freshness.
Marinade Intensification: For a richer flavor, try reducing the marinade a bit longer, allowing it to thicken and become more concentrated before you let it cool and add the eggs.
Temperature Control: Use a cooking thermometer when boiling your eggs to maintain an ideal water temperature of around 88-93°C ( 190-200°F ).
Additional Flavoring: Infuse your marinade with ingredients like garlic, ginger, star anise, or a piece of kombu to add a unique touch to the flavor profile.
Perfect Slice: Ensure your knife is sharp for a clean, even slice. Wipe the knife with a damp cloth after each slice to maintain presentation.
Storage Tactics: Store the eggs in the marinade if you're planning to keep them for a couple of days. The flavor will continue to develop, and the eggs won't dry out.
Presentation Perfection: Garnish with finely chopped spring onions or chives for a fresh contrast and a professional touch.
Recipe Information
Skill Level
|
Time 8h+15 Minutes |
Price |
Serves 4 People |
Healthiness |
Nutritional Information |
Ratings (Add Rating & Review) |
Reviews 26 Reviews |
Ingredients:
-
4 large Eggs
( medium eggs, refrigerated )
For the Marinade:
4 tablespoons Soy Sauce
4 tablespoons Mirin
4 tablespoons Sake
( or Water )
1 teaspoon Sugar
Allergens
Eggs | Soy | Sulphites |
Directions:
Before You Start:
01 - Before anything else, make sure you have all your ingredients ready to use. It's important to note that this recipe will need a bit of time for the eggs to marinate - about 8 hours or even overnight. So, ensure you factor this into your cooking timeline.
Creating the Marinade:
02 - First off, you're going to make the marinade. Grab a small saucepan and mix in your soy sauce, mirin, sake, and sugar.
03 - Once these ingredients are together, set your stove to a high heat setting and let the mixture come to a boil. While it's heating, stir the mix a few times to make sure the sugar gets completely dissolved into the liquid.
04 - As soon as your mix begins boiling, adjust the heat down to a simmer. Leave it to simmer for about 1 minute. After that, you can turn off the heat and leave the marinade to cool down to room temperature.
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Cooking the Eggs:
05 - Now let's get started on the eggs. Take a medium saucepan and fill it with enough water that it will cover the eggs by at least an inch (or 2.5 cm) once they're in. Bring this water to a boil.
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06 - Once the water is boiling, gently lower each egg one at a time into the water. You can use a kitchen tool like a mesh strainer, skimmer or even a ladle to do this safely.
07 - When the first egg enters the water, immediately start a timer for 7 minutes. This timing will give you a beautifully soft-boiled egg. If you prefer a runnier yolk, aim for 6 to 6½ minutes. For a more custard-like yolk, aim for 8 to 9 minutes.
08 - Adjust your stove's heat to maintain a gentle boil - you don't want the eggs bouncing around in the water as that might crack their shells.
09 - For the first 3 minutes, gently move the eggs around in the water with a pair of chopsticks. This will help to center the yolk within the egg.
10 - When your timer beeps after 7 minutes, use your strainer, skimmer or ladle to carefully remove the eggs from the boiling water. Immediately transfer them into a bowl of iced water and let them cool there for 15 minutes.
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Marinating the Eggs:
11 - After the eggs are completely cooled, it's time to peel them. Start at the wider end of each egg, gently cracking and removing the shell. You can dip the egg in the iced water every now and then to make this process easier.
12 - With your eggs now peeled, place them in a plastic bag and pour your cooled marinade in as well.
13 - Try to remove as much air from the bag as possible before sealing it. This will help to ensure the eggs are fully covered by the marinade.
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14 - Once sealed, place the bag of eggs in your refrigerator for 8 hours or overnight to let them soak up all the flavors. If possible, turn the eggs around in the bag every few hours.
Serving the Eggs:
15 - When you're ready to serve, remove the eggs from the marinade. Using a sharp knife, carefully slice each egg in half lengthwise.
16 - Your Ramen Eggs are now ready to be enjoyed! They make a great addition to a bento box, can be used as a topping for ramen, or served as a snack. Simply sprinkle some furikake and shichimi togarashi on top for added flavor. If you prefer your eggs warm, you can immerse the sealed bag in warm water to raise their temperature before serving.
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Notes:
Egg Size: This recipe specifies using large eggs. If you only have medium or extra-large eggs, you might need to adjust your boiling time. Smaller eggs might need less time, larger ones a bit more.
Marinade Ingredients: If you cannot find Mirin or Sake, you can substitute with dry sherry or rice vinegar. However, be aware that these substitutions might slightly alter the taste of the finished eggs.
Sugar: The recipe uses regular granulated sugar, but you could also use brown sugar for a slightly different flavor profile.
Heat Control: When making the marinade and cooking the eggs, managing the heat level is key. Too high and the marinade might reduce too much, or the eggs could crack. Too low and the sugar may not dissolve properly, or the eggs might not cook evenly.
Peeling Eggs: Fresh eggs can be harder to peel. Using eggs that are a week or two old can make the peeling process easier.
Marinating Time: Marinating the eggs for 8 hours or overnight is essential for the full flavor to develop. However, do not marinate for more than 24 hours as the eggs might turn too salty.
Storing: After marination, you can store the eggs in the refrigerator for up to 3 days. Make sure to remove them from the marinade after the recommended time to prevent them from becoming overly salty.
Serving: These eggs are versatile and can be served in various ways. If you don't have furikake or shichimi togarashi, feel free to use other seasonings that you like.
Warming Up: If you prefer to serve your eggs warm, remember to soak the sealed bag in warm (not boiling) water to gently raise their temperature. This will help maintain the delicate texture of the soft-boiled egg.
Scaling the Recipe: If you're making this recipe for more people, just multiply all the ingredients accordingly. Keep in mind that you might need a larger saucepan for boiling the eggs and more time for peeling them.
Nutritional Information
( Per Portion )
Calories |
129 kcal (6.5%) |
Total Carbohydrate | 7.1g (2.7%) |
Cholesterol | 186mg (62%) |
Total Fat |
5.7g (8.8%) |
Saturated Fat | 1.6g (8%) |
Polyunsaturated Fat | 1.2g |
Monounsaturated Fat | 2.1g |
Trans Fat | 0g |
Fibers | 0.2g (0.7%) |
Protein | 7.1g (14.2%) |
Sugar | 5.9g |
Vitamin A |
240 IU (8%) |
Vitamin B1 (Thiamin) |
0.06mg (5%) |
Vitamin B2 (Riboflavin) | 0.25mg (19.5%) |
Vitamin B3 (Niacin) | 0.04mg (0.25%) |
Vitamin B5 (Pantothenic Acid) | 0.7mg (14%) |
Vitamin B6 | 0.08mg (5.9%) |
Vitamin B7 (Biotin) | 10mcg (33.3%) |
Vitamin B9 (Folate) | 24mcg (6%) |
Vitamin B12 | 0.6mcg (25%) |
Vitamin C | 0mg (0%) |
Vitamin D | 41 IU (20.5%) |
Vitamin E | 0.7mg (4.7%) |
Vitamin K | 0.3mcg (0.3%) |
Choline | 145.6mg (26.5%) |
Carnitine | 2.1mg |
Calcium |
27.7mg (2.1%) |
Chloride |
231.3mg (10%) |
Chromium | 0.6mcg (1.7%) |
Copper | 0.01mg (1.1%) |
Fluoride | 1.1mcg |
Iodine | 27mcg (18%) |
Iron | 0.9mg (5%) |
Magnesium | 6.7mg (1.6%) |
Manganese | 0.02mg (0.87%) |
Molybdenum | 3.3mcg (7.3%) |
Phosphorus | 95.5mg (7.6%) |
Potassium | 70.5mg (1.5%) |
Selenium | 15.4mcg (28%) |
Sodium | 1088mg (47.3%) |
Sulfur | 72.6mg |
Zink | 0.7mg (6.4%) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
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June 13, 2023
I love hard boiled eggs, but only if they’re a tad runny in the middle. I put the eggs in the boiling water, let them boil for about 30 seconds, then put the lid on and take off heat. Fantastic!