Ramen Egg Recipe That Gives You The Original Taste of Ramen Eggs
Japan is a famous Asian country because of its Shibuya, Harajuku, and Ramen. And ramen won’t be perfect with no eggs. But the eggs for ramen are truly special, they have to be not only delicious but also gooey and runny. How can I make that kind of eggs? You’re so lucky since you’re about to see the simplest ramen egg recipe that will perfect your ramens.
Ramen eggs are not like regular boiled eggs. Those eggs are supposed to be boiled in the right timing and marinated with the right seasoning. The egg white of ramen eggs must be gooey. And the egg yolk of ramen eggs supposed to be soft, creamy, and silky. Are you sure you can make your own ramen eggs at home? We’d love to see you happy, so here are some tips to lead you to best ramen eggs.
Secret Formula of Ajitsuke Tamago for All Ramen Dishes
Ramen eggs are also known as Ajitsuke Tamago in Japanese. Those words mean flavored eggs. You can add ramen eggs to your miso ramen, spicy sriracha soba noodle soup, or yakisoba which is Japanese fried noodles. Snacking ramen eggs is also legal. If you really want to get a perfect ramen egg, make sure you follow these incredible tips.
- Watch the timing
You need to watch the time and be really precise when cooking the eggs. Seven minutes, not less nor more. Another one-minute boiling is going to give you overcooked egg white with egg yolk that’s not set completely. Cooking the eggs in six minutes will give you egg white that’s unset. So, keep in your mind that your eggs must be out of boiling water after seven minutes.
- Consider the eggs’ temperature
Cooking time depends on your eggs’ temperature. Seven minutes you’ll see down here are for eggs that have been stored in room temperature. If your eggs have been stored in the fridge, you might need few more minutes to cook the eggs properly.
- Your eggs must have pretty look
To get pretty look, you need to peel the eggshells carefully so that you won’t hurt the eggs. This can be truly challenging, that’s why you’re going to need baking soda. Adding baking soda to water you use to boil the eggs is going to ease you in peeling the eggshells.
- Be patient
After cooking and peeling the eggs, you’ll have to marinate them in mixture of soy sauce for at least 24 hours. This is going to give flavorful taste to the entire eggs. If you’re planning to cook ramen on Saturday with your fellows, make sure you practice this ramen egg recipe at least on Thursday. This gives you extra time to wait for the eggs becoming more flavorful.
When marinating your ramen eggs, store them in sealed and unopened storage then place them in your fridge. They can stay for three days. Before three days, you need to reheat those eggs in any ramen soup you want then enjoy them while watching your favorite series.
Should You Really Try This Ramen Egg Recipe?
Absolutely yes. Each serving of ramen egg contains 3 grams of carbohydrates and 6 grams of protein. Ramen eggs are best friends for not only ramen dishes but also for salads, sandwiches, and snacks. However, you need to know the entire nutrition contained by ramen eggs. Every serving of the tasty ramen eggs contain 4 grams of fat with 1 gram of them is saturated fat.
Besides, ramen egg also contains 164 milligrams of cholesterol, 1 gram of sugar, and 874 milligrams of sodium. You’re the only one who knows the nutrition your body needs. By knowing the nutrition contained of each ramen egg serving, you’ll know whether this dish is the right one for you or not. If you’re on diet, you might want to talk to your advisor about this ramen eggs. Who knows he wants one?
Complete Steps to Make the Gooiest Ramen Eggs
Course : Snack or Condiment
Cuisine : Japanese food
Keyword : ramen egg recipe
Prep Time : 10 minutes
Cook Time : 7 minutes
Total Time : 17 minutes
Servings : 6 portions
Calories : 83 calories
Ingredients for Ramen Eggs
- Water to boil
- 1 tablespoon of baking soda
- 6 eggs not the ones that have been stored in the fridge, but the ones at the room temperature
Ramen Eggs’ Seasoning Sauce Ingredients
- 50 milliliter of soup base or Japanese Tsuyu
- 50 milliliter of cooking sake
- 25 milliliter of Tamari soy sauce or the other soy sauce you have
- 25 milliliters of mirin
- Fill cooking pot with water as well as baking soda then boil them together. Water level should be able to cover the entire eggs, so make sure it is deep enough. Once your water starts boiling, add eggs then cook them for seven minutes.
- Prepare a pan and fill it with seasoning sauce ingredients, the entire ingredients. Boil them all then remove them from heat. Let it cool.
- Once the eggs are finished, plunge those eggs into the ice water then leave them there for about five minutes. After five minutes you can start peeling off their shells without bringing them out of the water. Also remove the membrane that’s covering egg whites.
- Now get a bag or container, then fill it with both seasoning sauce for ramen eggs and also the eggs. Rotate those eggs gently in order to cover them with sauce evenly. Now save your eggs in the refrigerator then leave them for a night or two. When you are about to serve them with your ramen, bring them out and slice them into halves. You can also eat them as snack.
Many recipes out there are offering making ramen eggs with no mirin. You sure can do it but mirin is a nice ingredient you better put in your ingredient list. This ramen egg recipe is giving you the best ramen eggs that match the original taste of Japanese Ajitsuke Tamago. So, if you really want to know how the real ramen eggs taste, you better follow the entire instructions obediently, it won’t let you down.