EASY Ramen Egg Recipe (味付け玉子 - Ajitsuke Tamago)
HTML-код
- Опубликовано: 26 июл 2024
- In this easy Ramen Egg recipe, I’m going to show you how to make those umami-packed Japanese soft-boiled eggs with a jammy yolk that you get on top of a bowl of ramen. We’re gonna start by making the ramen egg marinade and I also have a few tricks for making and peeling perfect soft-boiled eggs.
SUBSCRIBE TO MY SECRET RECIPE STASH ▶ marcsrecipes.com/
Your membership supports my channel, and you get exclusive recipes weekly.
RAMEN EGG POST & RECIPE ▶ norecipes.com/ramen-egg/
INDEX:
0:00 Intro
1:01 Ingredients
1:30 How to Make Ramen Egg Marinade
2:34 How to Make Japanese Soft-Boiled Eggs
4:19 How to Peel Soft-Boiled Eggs
5:31 Marinating Ramen Eggs
6:15 Cutting Ramen Eggs in Half
7:01 Finished Ajitsuke Tamago
INGREDIENTS:
3/4 cup chicken stock
1/3 cup soy sauce
1/3 cup sake
2 tablespoons sugar
25 grams ginger
6 soft-boiled eggs
SUBSCRIBE TO MY CHANNEL ▶ bit.ly/Sub2NRYT
✚ FOLLOW NO RECIPES ✚
Instagram: / norecipes
Pinterest: / norecipes
Facebook: / norecipessite
Twitter: / norecipes
✚ MUSIC ✚
soundstripe.com?fpr=norecipes
✚ SHOPPING ✚
JAPANESE TABLEWARE (5% off with “NORECIPES")
musubikiln.com/collections/ma...
INGREDIENTS (10% off first order with “NORECIPES”)
kokorocares.com/marc-matsumot...
KITCHEN TOOLS (10% off with "NORECIPES")
en.bentoandco.com/collections...
✚ GEAR ✚
You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn't cost you anything extra and it helps to support this channel.
www.amazon.com/shop/norecipes 
Хобби
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](http://i.ytimg.com/vi/1hdGrxm7PPQ/mqdefault.jpg)
Really love your recipes and handy tips Marc. I lived in Japan and my wife is Japanese, so I’ve had a lot of exposure to Japanese cuisine. My wife is stuck in Japan at the moment so, without her here, I’m trying to make things for the kids that she used to make us. Was having a lot of trouble until I found your page. So grateful!
I'm sorry to hear your family has been separated. Pre-covid I used to travel a lot for work and I've often thought about what would have happened if I'd been traveling when this all started. Hopefully things get better over the coming months and you're able to get reunited. I'm glad my videos have been helpful for you in the kitchen! Take care and be well!
Bro.. how? You should have more than 5m subscribers.. your videos are amazing, full of details and great edit!
Thanks Christopher and welcome to the channel! As for subs, I'm counting on you to spread the word 😉
@@NoRecipes 👌 i will stay in sub and watch your videos! Keep the good work
You’re so LoveLeigh & I’m so thankful I found your channel this evening!! I love your channel so much! I appreciate ya🥰
Aww thanks 😊 I hope your week is off to a great start!
I’ve tried different ajitsuke tamago recipes and they never quite work… until I came across yours! I think the chicken broth truly did the trick, thank you. 🎉
Hi Sara, I'm glad to hear you enjoyed it! At ramen shops, ajitsuke tamago is usually made with the braising liquid leftover from making chashu so it's tough to give it the same flavor without making the chashu, but chicken stock works as a quick hack for adding the umami.
Just made these, they taste great! Awesome recipe
Thanks! I'm glad to hear you enjoyed them!
I love the quality of the video!!! 😍
Thanks Lisa!
im gonna keep sharing your channel ☺️
Awesome, thanks!
Making it tomorrow! Thank you.
You're welcome! I hope you enjoy it!
Can't wait to watch it 👍😆
Thanks Priscillia!
Thanks for sharing this information!
You're welcome!
Wow you explained it down to a science and your kitchen so clean. I’m definitely gonna give this recipe a try thank you
Thanks! I try to explain cooking in a way that would satisfy my desire to know "why" you have to do things a certain way. I'm glad to hear you found it helpful as well.
Hi Marc, I'm new to your channel and I wish I had found it way long ago! I'm living in Japan and my favorite dish is ramen so I'm craving to prepare it at home and I will start with the perfect Ajitsuke Tamagos thanks to you!
Welcome Mila! I don't have much ramen content on RUclips yet, but I have a ton of recipes on my website: norecipes.com/ramen/
This video should have more visits! looved the result
Thanks Lourdes! My videos may not go viral like some, but I want to make videos that are helpful to a lot of people over the long-run😉
最高です！I think this flavored egg is the best. It would be great to have it with ramen.
ありがとうございます！
ill make one of this later... Looks really easy
Hope you enjoy it!
Thank you so much Marc! I guess the hardest would be peeling the cooked eggs. I will try your method. I too have heard, the freshest the eggs, the hardest to peel.
You're welcome! Getting the timing right for the eggs may take a few tries, but once you have the time down for your setup, you can easily produce the same results every time. These eggs were purchased the day I shot this, and I verified their freshness by breaking one open (the albumen was still cloudy and very viscous). You can also see there's no air pocket in the egg (which happens as the albumen dries out). They're still not going to peel quite as easily as an old egg that's been made using this method, but it's actually possible to peel them.
Hi my friend 😁 thanks for sharing.
You're welcome Xiomara!
I immediately hit suscribe once I heard Matsumoto. I love the city. I really enjoyed the video too. I look forward to more content. Sad that I came around this view so late.
😄I think that's the first time I heard that one, but I appreciate the sub! I've been Matsumoto-shi a few times and it is indeed a nice city. I generally put out a new video every week, so there's always new content😉
I can't believe the egg trick, I just can't believe it. It's been a long time since chefs taught me new things...
Glad to hear I could show you something new😀
@@NoRecipes same here 😊
Omgggg, thank you for the egg tapping trick! I didn't want to get a needle
You're welcome!
Amazing ;)
Thank you!
Fav Here in the Philippines, 6 min boiling, 6 minutes cold water.
youre the only one that says not to marinate it for days so the yolks dont go brown, but youre also the only one ive watched who uses chicken stock in their recipe
Hi Michael, all of my recipes are independently developed. This one in particular is one I've worked on for over a decade, and for my tastes it's the best way to make these easily. There is an even better way, but it involves using the braising liquid from making chashu instead of the chicken stock. That involves making a whole other recipes just to make the eggs.
I like to use salt and vinegar in my boiling water to help with the peeling 😊
the eggshell may be damaged before cooling itself for the same effect. The key is the difference in thermal expansion / contraction between the egg white and the shell. The inner egg, shrinking during cooling, has a vacuum effect that draws water between the egg white and the shell. It is recommended that you do this before cooling it, as it will reduce the chances of the egg exploding during cooking. regards
Super interesting, I hadn't even thought about that. I'll try it out next time, though I suspect with very soft boiled eggs you'll end up with little indentations where the egg was cracked.
I love food scientific explanations, thank you so much for this !
I use an egg hole puncher sold on Amazon for under $7 which is more expensive than lightly cracking the shell by hand ;)
Those work too!
Looks delicious 😋 I miss living in Japan. Can you help with making soupless tantanmen し汁なし担々麺
Thanks! Hopefully these'll help you feel like you're back in Japan. Soupless tantanmen is on my list of things to do. I started experimenting a few years ago, but my recipe still isn't quite to the point I'm fully satisfied with it.
nice egg
Thanks!
tapping the egg enough for water to absorb, helps separate the white from the shell. hence easy to peel!
tank
you
You're welcome!
Hi! I am making the eggs by your recipe. Thanks a lot for sharing.
When boiling the eggs, should I cover the lid? Thanks!
You're welcome! You can see the steps for boiling the eggs starting at 2:34. If you want a more detailed explanation of how to boil eggs, you can check out the post on my site covering this topic: norecipes.com/perfect-boiled-eggs/
i know it has been almost a year but i just want to tell you about the air coming out of the eggs. they are air pockets that are naturally inside the egg that came out, thats also the reason why your egg is round and not flat on one side (which will happen if you didnt crack or make a tiny hole on one side of the egg), because all fo the air came out of the eggs.
The air pocket is relative to the age of your egg. The fresher your egg, the smaller the pocket will be. You can avoid having a flat spot by stirring the eggs for the first minute or two while they are in the water (it makes the air pocket go inside the egg.
There is a very thin membrane inside shell closely sticking with shell which is semipermeable ...so when u crack the shell water or u can say moisture will infuse inside the shell which will insert pressure over the shell from inside.
Let me know if u are agree or do u have other point to say
Your method for peeling eggs seems to be working, but it is indeed a lot of work. I steam my eggs rather than boil and I find it peels 100x easier than any alternative method.
Thanks for the suggestion, I'll give it a try!
how many times can i keep marinating the eggs in the marinade? or does the marinade go bad?
Every time you marinate eggs in it, the eggs are absorbing salt, sugar, and other flavorings from the liquid, so it will get more watery. You could add soy sauce between batches to get the salt back up, but you're probably looking at a max of 3-4 uses before all the eggs start tasting like you just soaked them soy sauce.
I don't know if I'd find the courage to attempt this again. Usually pay $1 for add on with my udon. If this works, I'll be eternally grateful
Hi N, what went wrong the last time you tried?
Hi Chef Marc, is there any good substitute for sake? I would like to try this cos I love eggs❤️
HI Aurora I've covered this in my response to other comments, and you can also click through on the link in the description to read a much more detailed explanation of the ingredients. I'm always happy to answer questions that haven't already been answered, but please check the blog and read through the comments to see if it hasn't already been asked.
@@NoRecipes Ok, will do that Chef Marc. Thank you😍
After the fridge do you add it to the cooking noodles or just throw it cold on the finished ramen ?
At ramen shops the egg usually just goes into broth in the bowl without reheating (the broth will heat it up). But if you want to reheat it you can heat it in the pot with the broth (Before you slice them in half). Just be careful not to overdo it or they won't be soft boiled anymore.
@@NoRecipes thank you !
Hello. Can I use SOJU instead of Sake? Will appreciate your response, thanks
Soju and sake are not the same thing. Sake is brewed and Soju is distilled (it's like the difference between beer and vodka). Because of the different processes used to make them, they have a significantly different flavor profile, and more importantly Soju does not contain the umami boosting amino acids that sake does which is the whole reason for adding it. You can learn more about sake and why it's used in food here: ruclips.net/video/C2p6MN4EVeA/видео.html
What kind of sake is best? Ty!
Hi! You can check out my series of videos about sake and it's use in food here: ruclips.net/video/C2p6MN4EVeA/видео.html
Hi. If using white dry wine in place for sake what ration should I use?
Hi Veronica, I don’t recommend using white wine instead of sake. Grapes are low in amino acids, which is a big reason for adding sake to the marinade. Wine is also much more acidic than sake, which will make the eggs sour. You can learn more about why sake is used in Japanese cuisine here ruclips.net/video/C2p6MN4EVeA/видео.html
Might try this and then make deviled eggs out of them for Thanksgiving 🤔
Great idea! If you're making deviled eggs, you may want to cook the eggs hardboiled as the soft center will make it hard to make a filling you can pipe.
@@NoRecipes Yes that’s what I was thinking 🥚
But what brand eggs are these? Look at that gorgeous yolk!
Hi Angeline, they're from a local farm, so unless you live about 40 minutes west of Tokyo you won't find them. If you're in the US, there's a brand called Jidori Eggs that has a similar color. Eggland's Best also has a relatively darker yolk compared to most American brands.
What can i use as a replacement for sake?
Hi Greene there is no perfect alternative for sake. It has a unique flavor and high concentration of umami producing amino acids, you can watch this video for more info: ruclips.net/video/C2p6MN4EVeA/видео.html
Hello. For the marinate sauce, I used 1/2 cup Japanese soy sauce and 1/2 cup mirin and also added 1/2 cup water with msg. It tasted incredible. For how many days can I store the used marinate sauce in the fridge and reuse it again for my next batch? How many times can I reuse it if ever? Thanks in advance :)
It sounds like you have significantly more soy sauce in your marinade than mine, so it should last for a fair amount of time due to the extra salt. Each time you use it some of the salt will end up in the eggs, so the liquid will get thinner and eventually you'll need to make it again. Using my recipe you should be able to get 3 soaks out of it. Yours has more salt so it will probably work for more.
@@NoRecipes thank you for the information. How long is the shelf life of my marinate sauce before it expires? Do I need to store it in an airtight container before placing it in the fridge? :)
@@duboxph7494 There are so many factors that can effect shelf life(temperature of your fridge, cross contamination, type of container, etc) it's impossible for me to predict how long it will last for you. If it starts smelling bad, molding etc, that's probably a good sign to throw it out.
@@NoRecipes noted on this thanks for the help! 😊🙏
How would you adjust the recipe if you were to use mirin instead of sake
Hi John, mirin is 45% sugar, so you'll want to eliminate the sugar. Be sure you're using real mirin though. The ingredients should only include rice, water, koji and alcohol. If it contains things like salt or corn syrup it's fake mirin and you'd be better of using sake with sugar.
@@NoRecipes wow I checked the label and mine contains salt, the brand is wan ja Shan. I guess mine is fake 😧. I don't have sake though so maybe I'll just use sugar, soy sauce and water
@@snake1625b That's a Taiwanese brand and unfortunately it is not real mirin. Finding real mirin outside of Japan is very difficult, which is why I usually recommend using sake and sugar. It won't taste quite the same, but for these eggs, you could substitute additional chicken stock for the sake.
White eggs is it ok for that mixture?
By white eggs, do you mean eggs with white shells? If so that will be fine as there is no difference between brown and white eggs besides the color of the shell.
would veggie stock be as effective as making a shiitake mushroom stock?
The purpose of the chicken stock is to get the flavor closer to ramen eggs that have been made using the braising liquid from chashu (braised pork). Vegetable stock with give you glutamate, but it doesn't contain Inosine Monophosphate (IMP), which has a synergistic effect with the glutamate in the soy sauce, and sake. If you want to make this vegetarian, I'd recommend soaking dried shiitake or porcini mushrooms in water and using the soaking liquid as your broth substitute as these particular mushrooms contain a lot of GMP (a similar compound to IMP). This will give you the boost in umami, along with a meaty flavor.
@@NoRecipes thank you for the quick reply, loving your videos
Because i am moeslem i can't use sake...can i use another ingredients to replace sake???
Hi Rayin, soy sauce and sake both contains alcohol as a natural byproduct of fermentation, but this burns off as you cook it (alcohol has a lower boiling point than water). The sake is added for flavor and for the glutamates adds to the marinade (which gives it the taste of umami). It won't give the flavor of sake, but you can get the glutamates by adding MSG.
@@NoRecipes ahhhh thank you so muchhh for make it easier to me....i will try to make it by the way God bless you and stay healthy
I'm gonna try this to my noodles. i love soft boiled eggs but i cannot get it right.
Good luck Rona! If you have troubles let me know what went wrong, I'm always happy to help trouble shoot.
My mom cracks the eggs after taking them out of the boiling water, then puts it in ice water until it cools. That's how she gets the egg shell off easily.
These eggs are very soft boiled so if you crack them while they're still hot, the egg white will crack with the shell.
Please make a chashu recipe too
I have a few recipes for Chashu on my website: norecipes.com/?s=chashu haven't done a video yet. Will add that to the list.
Still doesn't work. All my pasture raised fresh eggs fell apart.
Sorry to hear it didn't work for you. How old were your eggs? These were pretty fresh, but they weren't just-laid so I'm not sure if the method will work for eggs that have just been laid. Also, did you try and and soak them in water longer after cracking them all around?
No you should have said to put the eggs for 7 minutes when the water is boiling, it's really much more simple for a video and save you some time and problem. And another way to save time is to put the eggs in cold water with ice for 5 minutes after taking them out of the hot water.
There are 3 problems with boiling eggs that way 1) If you drop cold eggs from the fridge into boiling water, they will burst open (so you need to let them sit at room temperature for ~30 minutes) 2) You definitely cannot use the cracking method to make them easier to peel as it exacerbates problem #1 3) I think you are suggesting that people continue boiling the eggs for 7 minutes. This method of cooking results in a temperature gradient that causes the center of the yolk to turn out runny while the outside of the yolk is fully cooked. By turning off the heat and letting them slowly cook, you end up with less of a gradient and the center ends up jammy almost from edge to edge. As for the ice water bath, that is a faster way to cool them down, however ice costs a few dollars for a small bag here, so it's a waste of money.
@@NoRecipes Thank you for the explanations on why that method wouldn't work. I'm really enjoying your channel and appreciate your feedback to the comments :)
You NEVER put eggs into boiling water you always start with them in cook water and bring to boil. Not everyone has ice maker or ice trays so cool water is perfectly fine. It’s not about being simple it’s about doing it the right way
@@beegee1856 and I see you dont so...
Honestly, I have seen eggs successfully cooked putting them in after boiling water. I think this method however, is very precise and guarantees that perfect yolk texture and easy to peel eggs. You can also add vinegar to the boiling water and the shells become easy to peel you don’t want to add too much though it can pickle the egg. It does ever so slightly change the flavor and not in a bad way. Curious to try that method and then marinate the cooked eggs. Anyways, I love eggs it is the most versatile culinary ingredient. I don’t think I can eliminate that from my diet ever.😂
You feel agressive.
😆