Oh, ramen eggs…. they glisten like candy and melt in your mouth. They make for a great snack on their own, and they look and taste great in a hot pot or with simmered meat dish like this braised pork belly.
Braised Pork Belly with Ramen Eggs (recipe here)
味付け玉子 (ajitsuke tamago), or seasoned eggs, are delicate soft-boiled eggs marinated in a sweet soy liquid until the surface of the egg whites are tinged brown. The eggs are sliced in half lengthwise before serving, revealing the jewel-like runny yolks inside. They are often called ramen eggs because we often find them adorning the outer edge of these steaming noodle bowls.
Ajitsuke tamago definitely pack a flavour punch! They are also super easy to make, requiring only four ingredients and about 15 minutes of active preparation time. They do need to be made a day or two in advance, to allow the eggs to absorb the delicious umami flavours of the marinade.
Joëlle
Serves 3-4
Delicate soft-boiled eggs marinated in a sweet soy liquid. They glisten like candy when you slice them open, and melt in your mouth.
8 minPrep Time
7 minCook Time
15 minTotal Time
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Ingredients
- 3-4 eggs
- 1/2 cup dashi stock
- 3 tbsp gluten-free tamari
- 3 tbsp mirin
Instructions
- Fill a saucepan with enough water to cover your eggs, and bring the water to a boil
- Take your eggs out of the fridge and lower them carefully into the boiling water. Immediately lower the heat to a bare simmer.
- Cook the eggs for no more than 7 minutes, rolling them back and forth in the pan gently for the first few minutes so that the yolks stays nicely in the middle of the eggs.
- Transfer the eggs to an ice bath to stop the cooking process.
- While the eggs are cooling down, prepare the marinade by mixing dashi, tamari and mirin in a glass container.
- When the eggs are cool enough to handle, peel them--very gently, as the whites should still be somewhat soft--and place them in the marinade.
- Pop them in the fridge overnight, or for up to 48 hours, then discard the marinade.
- Slice the eggs lengthwise before serving. いただきます！
Guidance and Inspiration
Just One Cookbook — Ramen Egg
❤ Thank you Nami!
