Easy Ramen Egg (Ajitama) Recipe
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- Опубликовано: 26 июл 2024
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Ramen eggs, or as they are known in Japan ajitsuke tamago or ajitama are a very popular ramen topping. I rarely make them though because they usually require planning to make correctly. I have another ajitama video on the channel but honestly, I find myself making eggs like this now more often than not because it is so simple and it tastes good.
Ingredients:
Eggs
500ml Water
100ml Koikuchi Shoyu (Standard Japanese Soy Sauce)
100ml Mirin
Directions:
1. Add Water, Shoyu, and Mirin to a container.
2. Bring a pot of water to a boil then gently lower the eggs into the water straight from the fridge. cook the eggs for 7 minutes while gently rotating them.
3.after 7 minutes remove eggs from boiling water and cool them down in an ice bath or cold running water.
4. peel eggs and soak them in the tare for 2 days
5. Before using eggs, reheat them in a bowl of hot water. 
Хобби
Great video as always! I was thinking that you should combine all these quick and easy videos into one video where you use all of them to make a bowl of ramen. It could be like "Your First Bowl of Ramen" or something like that. I think it would be a great starting place because I did something similar using your better chachu, simple tare, and ajitama recipe from a while back and it was fantastic and simple!
Definitely could do that! Thanks
Il marinate them in a ziplock bag, allowing to use far less soy sauce and mirin, allowing me to use almost no water and then, they require only 1 marinade day .
less water isnt going to brine them faster. If you dont put enough water the brine doesnt get the time to penetrate the eggs. you'll end up with coloured outside but still white inside. I speak from experience on this one lol
@@12uullaass12 i never tried 2 days. Every recipe i red said 1 day.
I'm going to try this one, but i'll keep using a ziplock bag, i hate wasting ingredients
@@oscarledru7519 oh yeah ziplock bag is a great idea. Was just saying something about adding no water :)
@@oscarledru7519 Why waste the ingredients? You can use the marinade in another dish like a stir fry. Not like the eggs contaminate it. Or save them for the next time. The marinade won't go bad for a long time.
@@Rem694u2 this, it's basically just mirin and soy sauce. It can still be reused for something else.
They look incredible !
I like the part of warming the egg with warm water at the end. Nice tip
and here I am just throwing a hard boiled egg into a cup o' noodles :B
this actually looks pretty fun and tasty, I'll definitely try this sometime :D
I'm even more ghetto. I nuke my noodles for 3 minutes in the microwave then crack an egg in it and nuke a minute more. Lunch!!
Give it a try, the hardest part is waiting for 2 days for it to cure.
@@rvfiasco Japanese people aren't exactly fan of nuking stuff
@@jeremiahvires7864 Good point.
Great and simple recipe! I’ll give this a go. Thanks! 🙂
My favorite. Thank u for sharing.
I do mine very similar to yourself. Though on occasion if I've made a little too much broth I'll add some in as well.
This is great! Hot water bath was a nice tip! I put sugar and rice vinegar in my egg tare, gives a subtle sweet/sour element to the taste.
Im glad your having fun with the videos!.
Btw watching for support only since i hate eggs and i wont be cooking them anytime soon.
Pricking a hole in the bottom of the egg with a tack helps to prevent cracking from thermal shock and It seems to help with peeling as well.
I've tried every trick for making the eggs easier to peel, but I always get nasty pits in my eggs. I've used the pin prick method but that only helps with the bottom half of the egg (the water never reaches the upper part so there is no assistance in the release.
@@BuzzLiteBeer you can check j kenji lopez alt for this, he explains all about boiling eggs and why they happen
you can read the article here www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs apparently the trick is to shock them in cold water as soon as they cook, also I think steaming instead of boiling might help too.
The American Egg Board strongly cautions against this technique, as it could introduce bacteria or other yucky germs into the egg. Another technique I just saw suggested making a small "dent" in the fat end of the egg with the back of a spoon. It will crack enough to allow water to penetrate but will not pierce the membrane, which would allow the white to ooze out while cooking.
I never use water. Only light soy and mirin in a smaller container, then I actually re-use the mix for dipping or mix in to soup. Don't know if that's good or not. It just feels wrong pouring it out after. :P
Wow..🤤 I can smell that delicious food from here 😋😋😋😋
This is also one of my favorite styles of ajitama. I don't mind the bonito/dashi style ones, but something about the slightly sweet soysauce just slaps.
One thing you can do to make pealing the egg easier is crack them, then let them sit in the water for a few minutes before peeling. That allows some time for the water to get in between the egg and the shell, which makes it come off a lot easier.
Thank you for the recipe! I actually just cooked the boiled eggs in low heat with the soy sauce mixture so I didn't have to wait 2 days. Not completely authentic, but it tasted fine!
I do something similar, except I add garlic and a star anise into the marinade. It's sooooooo good.
Your recipe with dashi tastes good, but next time I will try this one! Looks easier :)
Dashi one is good but this one is good too. sometimes i feel the dashi flavoring clashes with certain styles of ramen so keeping it plain and simple makes it more versatile.
Thanks!
Thank you for watching
I like my yolks a bit runnier. I do 6:15-6:20 and into a cold water bath. My thinking is that I don’t always have ice on-hand, so I undercook them and then don’t cool them as quickly. They come out pretty much the same as the 7 min/ice bath method, but you have to peel them carefully.
I have three tips:
1) use room temperature eggs. Cold eggs crack easier when added to boiling water
2) a 4-6 hour marinade will give you a really runny yolk while still picking up some flavor from the marinade (great for more delicate broths)
3) a handful of katsubushi in the marinade can make for some really tasty eggs.
Thanks for the great vids!
I used to do this way exactly... no deviation. Works quite nicely and its a good place to start. If you usually just use a hard or soft boiled egg, you should give it a try. It’s amazing!!
These days I usually just use teriyaki sauce, and a bit of mirin. Often I add ground dried ginger, maybe some of my chilli-wasabi-pepper spice mix or just ground black pepper. And let the eggs marinated for as long as possible. Most often it turns out to be 6-9 hours 😅... hence no water. This make the taste bite into the eggs. Just don’t expect the flavour to penetrate very deep.
BUT... if I have the time and is planing in advance, I make some chashu the day before. As soon as the strong and intense tare is cooled down, I use some of that with the eggs together with some mirin.
If i make this in the evening I will add some water to the eggs and give it about 24 hours. If I plan to make a good strong and hearty bowl of ramen, I might try to make charshu 2-3 days in advance, so that the eggs can marinate even more and get a stronger taste to balance the flavours better. I try to turn the eggs 2-3 times a day during the process.. (I use a bag most of the time).
I know not every ramen requires or uses eggs, but for me Ramen arent finished if i dont have an egg with it !
Btw i found this amazing recipe for korean style ramen eggs. Its basically same just couple diferences: same amount of water and soy sauce, but add rice syrup or honey instead of mirin. Add chopped garlic, spring onion and red and green chilli pepper and boil eggs same way you do, and also marinate them 1 or 2 days.
Very nice, slightly sweeter than ramen eggs. But eaqually delicious ( appearantly eaten over rice )
if you pickle them, eggs can stay in the pickling liquid for ideally upto 3-4 months or longer up to around six months. The pickling process takes about 2-4 weeks though.
Pickling is just a combination of vinegar and salt but you need atleast a 5% acidity vinegar. Most vinegars meet this standard, except many rice wine vinegars but there should be some out there with with over 5%. But as long as you have the right concentration of salinity and acidity, you can pretty much flavor the pickling liquid how you choose. For instance kimchi pickled eggs. And the ajitama is actually a pickled egg as it is, it is just a "quick" pickling method.
The only issues are that the longer you pickle the egg the harder the egg will get. I dont mind hard boiled eggs in ramen so this is not a problem for me. The inside wont stay soft, because the pickling liquid is drawing out all the moisture from the egg. The other issue is that you have to keep the eggs submerged or you risk making people sick.
edit: actually i take that back pickling doesn't always require salt. Pickling can be done with sugar - vinegar solutions instead too. Most sweet pickling use a combo of salt and sugar though but there are some that are salt free.
Then again talking about fermented food with a guy immersed so much in japanese food as it is, now that i think about it is kinda pointless. Japanese food wouldnt exist as it is today without its plethora of fermented foods.
I did the one with the bonito flakes. It was perfect.
awesome! that one is good too!
Been waiting for this one! I’ve been marinating my own eggs for a bit now. how do u keep them from getting slimy? Mine are always slippery consistency when I take them out of the fridge
It’s good recipe.
Awesome
Thanks for watching
im planning on making my first ramen so this should come in very handy
Good luck!
thanks! any tips for a veggie broth?
I have 2 vegan ramen videos on the channel. They're both tasty.
@@WayofRamen i didnt look well enough damn it thanks!
we tried substituting water with black tea, and also we're adding spices to the marinade - a stick of cinnamon, a piece of anise.. the egg is much darker and has so much flavour. So far, that was our most fav combination
that looks so appetizing
Drooling. Also bummed because I can't see myself planning ahead of time to make these lol how long can you keep them in the fridge after preparing them?
Watching this late night & suddenly realized I need to take my noodles & chashu from the fridge for tomorrow lol. I make my eggs in the instant pot, 5 min low pressure quick release & into the ice bath, & I save my leftover chashu tare for the egg
By the time I put it in the fridge is the time I'll screw up because I will forget it and did not realize it's been five days and now my egg is salty :")
Happens to me too
Coming in clutch yet again
Thanks very much for watching
Thank you so much for showing me this! I had a feeling this was how it was achieved but I would have ran a bunch of tests to figure out the best way myself and you just saved me the time and money :) so thank you! Looks PRECISELY how a perfect ramen egg should look!
put 1/2 or 3/4 tsp baking soda in the boiling water, you mentioned sometimes wrecking the egg during peeling. this helps with that. try it out🙏🏽
A person's preference for eggs is how I determine if I'll be friends with that person or not 😂
Care to elaborate?
Valid.
Did you try the steamer basket method? I think it yields a better result. The steam cooks the white more consistently and leaves the yolks creamy. EZ to peel.
Waiting for Day 2 but I tested a 1-day marinate as well as a few other variations of tare. Personally because I don't have the patience, I prefer to use less water so it flavors the egg faster. Yes it may not reach all the way to the yolk or be long enough to create a more jammy texture from prolonged curing but the overall flavor is still there and good enough for me haha.
With this dilution (note for other people using it), you definitely need to marinate for longer; 1 day is not enough. With my other tares using less water, overnight was long enough for the flavor to be well established.
Also personal preference but prefer more sweetness for mine (especially if I opt to eat it straight and not use it in ramen). Other optional but nice additions would be a splash of cooking sake or a pinch of dashi.
Shell hack: I poke a hole through the bottom of the egg's shell. It allows the gas bubble to escape while boiling and the inner membrane sticks to the shell. Quick easy peel for any stage of boiled eggs
I'm overwhelmed by how different the ratios for an ajitama marinade can be. This one seemed to be on the lighter side. I've seen one that was equal quantities of soy sauce and mirin + sugar and with no water to dilute. Any insight on why there's such a wide spectrum? Is it based on how long you plan to soak the eggs for?
Yeah some people try to speed the process by using a more concentrated tare but a short soak usually never penetrates very far into the egg. So what you'll see is a brown outside but near the yolk, it'll be completely white.
@@WayofRamen thanks! Great content by the way :)
@@WayofRamen If you inject the tare into the yolk, then it works =)
Sous vide the eggs comes out really good
Timing is everything
Ryan, please note that cooking time depends on altitude! At 800 ft, to get my eggs to the same level of jamminess with the whites cooked, I need 8 minutes. Somebody in Denver will need more.
egg size matters too and makes sure your eggs aren’t that cold before cooking
I tend to use the marinade from the charsu after it’s cooked. Large eggs take 6:40 but not from fridge.
Soy sauce, brown sugar, cinnamon, star anise. I steam my eggs for 7.5 minutes. Steam means a 100degC temp transfer, there's no danger of the water cooling when I add eggs into the steamer basket. More reliable this way.
Thx for your great channel - what can you do with the soaking tare ? can you freeze for another egg batch or use as tare in soup?
The hardest part for me was to boil a perfect ajitama egg like you would. Mine turned out bad with some parts of the whites still runny although the yolks partially or fully cooked, even though 7 mins of cooking after directly taken out from the refrigerator . And the difficulty of peeling the eggshell as some hardened egg whites will stick to the shell, rendering it more crumlby.
Curing it is not a problem if you have high concentration of usukuchi , koikuchi shoyu, msg, mirin all simmered in low heat .
Just steam the eggs in an inch of water. They wont crack and the texture is better. Then shock them in running cold water while cracking them all over on the inside of the pot and then let them soak for a minute in cold water. They come out with a perfect texture whether hard or soft boiled almost like a yolk ginache and the peel damn near falls off.
I'm all-in on steaming eggs instead of boiling. They peel easier and it's crazy fast because there's so much less water to boil. Put an inch or less of water in a small pot and toss in a metal trivet (like the one that comes in an instant pot). Then once the water is boiling, add your eggs on top of the trivet, cover with a tight lid, and let them go with the water boiling for ~6:45m for a jammy yolk.
There's actually a utility called Egg Cooker (translated) which does exactly that. It shouldn't be expensive at all, uses about 50 mL to boil up to 7 eggs and needs almost no cleaning.
Do you have times for doing it in an instant pot? If so, pressure or no pressure?
Poking a hole in the shell of the blunt-end of the egg is also helpful; eggs contain an air pocket at that end of the egg, and poking a hole in the shell with a push pin lets the air bubble out, which reduces the risk of rupturing the shell due to pressure building up. Also, when you quench the eggs in ice water, what little air remains in there will contract and pull some water under the shell, making it easier to peel.
When you poke the shell, you don't need to go deep, just make a tiny hole in the shell, and that will suffice.
I made two ajitama and left one to coil and season for a few days or so
When I had my miso ramen, the egg turned out to be great. I would also recommend using a glass jar with cold water too shake the egg if it's still in the shell.
Oh yeah I should try that peeling method. I've heard about it before. Thanks for reminding me.
@@WayofRamen you're welcome! Have you watched jun's kitchen? I watched a ramen video that he made and he did just that with his ajitama egg which was pretty cool.
I was just looking for a recipe like this! thank you!
Thanks for watching hope it'll come on handy for you.
I want to try this! What do you do with the rest of the marinade? Does it get used or thrown out?
Thats looks super good. If you set up a piece of floss or a high E guitar string it will cut cleaner
It was perfect for eating, and was perfect (imo) for this vid. Maybe using string would be beneficial if it were a photoshoot for a menu or something. Gosh, people are too overly concerned with the aesthetics of everything nowadays. It's OTT and can really border on unhealthy.
Speaking of toppings, can you experiment to see if cuishao (crunchy deep fried pork belly cubes) is compatible with ramen? I just saw a video on cuishao and the first thing I thought was ramen
🥚
2:43 the yoke of dreamsssssssssssssssssssssssssss
Can I substitute the mirin with sugar or something else or just add more water and soy sauce? Also could I add oyster sauce?
I use the same amount of measurements as this video. But I do add a few more things. Usually add some Green onion, Chilli flakes, minced garlic and minced ginger. Basically I make a Gyoza sauce but use it as marinade. Great taste
"minced garlic and minced garlic" ? Typo -- maybe ginger as well?
@@storploin3860 Aha good spot. Minced Garlic and Minced Ginger sorry. I'm dyslexic, so sometimes I repeat the same sentences or words.
@@MindYourVinyl No problem! :)
Hi! Is the egg cold or room temperature before boiling it, thank you !
Does this taste as good as the marinade with katsuobushi from your recipe a couple months ago?
I sous vide my chashu, and i use the leftover liquid from the bag to cure my eggs. If the liquid isn't salty enough, i add more soy sauce.
Ive been using them un seasoned for years now n i love it just as is, i cant wait to try this😈
Can u reuse the marinade for other eggs afterwards? Or is it not recommended?
Hello !
You can get rid of the 48h stepping by injecting 0.5ml of 1/3 mirin/saké/shoyu into the egg using a syringe. The result on the yolk is similar. The white is less flavorfull but there is something to do with this.
Can the marinate be reuse? And if it’s possible,usually how many times can it be reused?
Do they need to be marinated for 2 days? When I made this, I marinated the eggs in the morning to eat for dinner, and they seemed perfectly fine.
Can you reuse the tare? And if so, what should I do to ensure the tare is still clean?
How long will these keep in the fridge before spoiling?
I do my Ajitama in the pressure cooker, 3 mins. I don’t keep my eggs in the fridge though, that changes the timing a bit.
What's fun about this is, since you're not boiling the alcohol off the mirin, the eggs are an extra special treat. ;)
How long can your marinate these eggs? Say I want ramen twice a week. Can I used half on a bowl Tuesday and the other on Sunday?
How many times can you re-use the solution or do you re-make it every time?
How long can you keep them in the fridge, after you take them out of the liquid?
Hello.
How long can I use a liquid to marnate eggs?
Can tare be used multiple times? It always feels like a waste to use it only once. By the way thanks for the great recipe, love your channel!
i only use it once. i dunno something about the eggs being in there. I don't really want to chance it.
Just tried this out this week. I let both batches sit for about 48 hours, and the second batch came out lighter in flavor, but still super tasty. I imagine that the salt content that's lost while the tare diffuses into the egg on the first batch is why this is the case. So I think you CAN do it, just know that successive batches will be less and less flavorful than the first batch!
@@dgitpadre maybe you can put just a little bit soy sauce amd mirin/sugar overtime so that the flavor wont that diluted
Does this recipe make the edges have that nice slightly sweet flavor like the restaurant I love? I tried another recipe that called for sake, mirin and tamari or soy sauce and the soy flavor is strong but there’s no real sweetness after marinating just one day. I cook my eggs in the Instant pot. I like slightly soft but not jammy yolks. This takes 4 minutes cook time, immediate release and 5 minutes in ice water. They peel very easy every time.
Can I reuse the tare for the next batch of eggs? For how many times?
How long are they okay to eat after taking them out of the tare? Like shelf life..
Any tips on storing these after marinating for two days? Was thinking of making a big batch of 6, but i'm not too sure about proper storage
it'll last for up to 4 days but i kind of notice the eggs start to get really salty after that.
I usually add some balsamic vinegar too, i like them to be a little acidic so they stand out more when you have them within ramen. Also, i find fresh eggs to be really hard to peel compared to the store bought ones 😓 still looking for a foolproof method that gives consistent results
balsamic seems like an interesting idea!
I’ve heard of people adding a little white vinegar to the boiling water, they say it makes peeling a little easier but i haven’t tried it myself
Can you make beef ramen? I heard it is the hardest type of ramen to achieve a good taste in
The only thing I do differently is a prick the very bottom round end of the egg with a pin and it makes it very easy to peel.
Is it just the boiling time and fast cooling process that gives the egg yolk that wonderful jammy texture or does that have anything to do with the curing in the soy sauce, mirin and water?
Soaking it in the tare cures the yolk. It would be more runny if they were eaten the same day.
@@WayofRamen Thank you, that explains why I can never get them perfect like that. I thought I was just not cooking it the right time. XD
MMmm these Ramen Eggs would be great for an Eggs Benedict
Hey I have a tip for the cooking portion. I use an egg steamer that I got fro Walmart for $10 and the way you place them in there helps with centering the yolk and the amount of water determine the yolk firmness.
Hi, what cna I use if I dont have mirin? I dont need an authentic ajitama, I just need one for my instant ramen. TY.
Splash of vinegar and a pinch of sugar with some more water should work!
Can you reuse marinade
How long can you hold the eggs in the fridge?
alternative for mirim?
You know I learnt a trick for pilling the egg faster from youtuber Junjis Kitchen, you put the egg in a small container with water then close the container and mix the egg and water inside really fast then it will be all hatched, you should try it.
I dont have mirin in my country and i cant have it because minor :( is there any substitute?
brown sugar, simple syrup, anything sweet. i don't know the exact ratio though. maybe i'll try to figure out in the future some alternatives.
I wonder if it would be nice with poached eggs, I usually drop poached eggs in my ramen
Can you reuse the sauce to make more eggs? If yes then what is the maximum I can reuse it until I have to toss it
You can use it many times as long as it isn't contaminated. Soy sauce and mirin don't go bad for a very long time. Just keep it refrigerated.
I usually only eat one egg at a time with ramen, how long does the soaking liquid last for keeping the eggs still fresh and not go bad?
it can go up to 4 days or so, after that the eggs get kind of salty.
Hell yeah I was making ramen tonight i'll use this :)
Good luck!
Dare I say it: but I think the egg is the best part of ramen......Almost better than the pork itself! 🍜
You're not alone
My eggs whites broke very easily, I'm still not sure what to do, do I need higher quality eggs? should i wait before peeling them?
Cook a little bit longer to firm the whites or leave in ice bath longer
Can you keep the eggs in the fridge after taking them out of the tare?
you can just leave them in the tare for up to 4 days or so but after that they get salty.