Eggs for Ramen | Ajitsuke Tamago | 味付け玉子

Ramen is composed of several elements: 1) stock or broth, 2) noodles, 3) one or a combination of four primary flavorings, 4) meat ingredients, and 5) toppings and condiments. Most of Japan’s twenty established regional styles of ramen include eggs in different forms, and ajitsuke tamago is one of the most popular. Every time I invite people to experience ramen for the first time and pick the toppings, I suggest including the eggs. In the menu, they read “pickled” or “marinated” next to the eggs and say “No.” I smile and order extra eggs for my bowl of ramen because I know what’s going to happen next — they will see them, ask for a bite, and I’ll have to share. Why didn’t you order them? — I ask. The explanation is the same — marinated eggs are expected to be similar to vinegary American eggs, which do not have a lot of fans these days. Ajitsuke tamago are entirely different. They are soft with a runny yolk and seasoned in a savory broth-based on soy sauce. They are delicious!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl large enough for the eggs you make, prepare an ice bath (ice and water 1:1).

Step 2

Start with eggs from the refrigerator. Place them in a saute pan, add cold water 1" deep, and bring to boiling on high heat while rolling eggs gently. This step aims to center the yolks and temper eggs before water starts boiling.

Step 3

Reduce the heat to medium-low and cover the pan with a lid. Steam eggs for 6 minutes.

Step 4

Place the eggs into the ice bath and keep them for 15 minutes. This step aims to quickly stop the process of cooking and solidify egg whites, which makes eggshells easy to peel.

Step 5

Meanwhile, make the broth. Dissolve sugar in warm water. Add sake, soy sauce, and mirin and stir. For 5-6 eggs, use a 1-pint zip lock bag. Place it in a small bowl and fill it with the broth. Peel the eggs and submerge them into the broth.

Step 6

Secure the bag so all eggs are completely covered with the liquid. Refrigerate for up to 2 days. Eggs are ready to eat after the first 6-8 hours of seasoning. Bring them to room temperature before serving. They are reheated in the hot stock then sliced with a sharp knife or thread.

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