Ramen Eggs - Ajitsuke Tamago

Ajitsuke Tamago, or ramen eggs, are soft-boiled eggs marinated in a savory-sweet sauce, making them a flavorful addition to ramen bowls or a delicious snack on their own.

The marinade is a balanced mixture of soy sauce, mirin, sake, and sometimes a bit of sugar. These ingredients come together to create a rich, umami-packed flavor.

Peeled eggs are soaked in the marinade for several hours or overnight, allowing the flavors to infuse while the whites take on a deep, golden-brown hue.

Ajitsuke Tamago is typically sliced in half to reveal the luscious yolk and served atop a steaming bowl of ramen. They’re also excellent as part of a bento box or enjoyed as a simple protein-packed snack.

These eggs are a must-try for ramen enthusiasts, adding depth and richness to every bite.

For the eggs:

-9 large eggs

- 60g mirin

- 120g regular soy sauce

- 60g dark soy sauce 

- 240g water (optional, for longer marinating times)

Optional spices:

- 1 tsp cayenne pepper

- 4 cloves garlic, peeled and smashed, or 2-inch piece of ginger, sliced

- 2 stars anise

Instructions

1. Boil the eggs

- Fill a large pot with water, ensuring it covers the eggs.

- Bring water to a boil over high heat. Lower heat to medium-high to keep a gentle boil (not rolling).

- Carefully lower each egg into the water using a spoon.

- Set a timer as follows:

 6 minutes – Set whites, runny yolks.

 6 ½ minutes – Set whites, jammy yolks (recommended).

 7 minutes – Set whites, slightly set yolks.

2. Cool and peel the eggs

- While the eggs cook, prepare an ice bath or a bowl of cold running water.

- Once done, transfer the eggs to the ice bath immediately and chill for 2–3 minutes.

- Gently tap the eggs on a hard surface and peel carefully.

3. Prepare the marinade

-  Combine the ingredients in a saucepan.

- Bring to a simmer and immediately remove from heat. Let it cool to room temperature.

4. Marinate the eggs

- Place peeled eggs in a single layer in a tall, airtight container.

- Pour the cooled marinade over the eggs, ensuring they are fully submerged.

- Marinate for at least 6 hours or overnight.

5. Store and serve

- Remove eggs from the marinade and transfer to a separate airtight container. Store in the refrigerator for up to 5 days.

- Save the marinade in a clean container for reuse within 3-4 weeks.

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Chinese Steamed Eggs 蒸蛋羹

Chinese steamed eggs, known as Zheng Dan Geng (蒸蛋羹), are a classic and delicate dish made by steaming a mixture of beaten eggs and water or broth until smooth and silky. The texture is often compared to custard, with a light and creamy consistency. It's typically seasoned with soy sauce, sesame oil, and finely chopped green onions. Variations may include adding minced meat, shrimp, or vegetables for extra flavor. This dish is popular in Chinese / Taiwanese households due to its simplicity and nutritional value.

Ingredients:

- 3 eggs - beaten (168g)

- Warm water - double the volume of the beaten eggs (336ml)

- Pinch of salt

Garnish:

- Spring onion / chives - finely chopped

- Light soy sauce

- Sesame oil

Instructions:

1. Mix the Eggs:

   - In a bowl, beat the eggs thoroughly.  

   - Measure the volume of the beaten eggs, then add warm water in a 2:1 ratio (double the volume of the eggs).  

   - Add a pinch of salt and stir well to combine.  

2. Strain and Prepare for Steaming:

   - Pour the egg mixture through a fine sieve into 3 small serving bowls to ensure a smooth texture.  

   - If desired, add other ingredients on top, for example seafood or pork mince.

3. Steam the Eggs:

   - Bring water to a boil in a steamer.  

   - Place the bowls inside the steamer and reduce to gentle heat.  

   - Steam for 10-12 minutes until the eggs are set and have a silky texture.  

4. Season and Serve:

   - Drizzle with light soy sauce and a couple of drops of sesame oil and sprinkle chopped scallions.

   - For extra flavor, cut through the curd a few times to let the sauce penetrate.  

   - Serve warm.  

Tips for Success

1. Water Ratio:

   - The ideal water-to-egg ratio is 2:1 for a silky, smooth texture. Too little water makes the eggs dense; too much water can cause the eggs to break.  

2. Gentle Heat:

   - Steam over medium to low heat to avoid bubbles and achieve a smooth surface.  

3. Strain the Mixture: 

   - Straining the egg mixture removes bubbles and ensures a velvety finish.  

4. Garnish Variations: 

   - Add toppings like shrimp, mushrooms, or finely chopped vegetables for extra texture and flavor.  

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