How to Cook Egg for Ramen

When cooking eggs, whether boiled (hard, medium, soft), fried, scrambled, and so on, it always comes out right when done properly. Scrumptious yet amazingly simple to cook, ramen eggs are traditionally referred to as “Ajitsuke Tamago,” meaning “a flavored infused egg” made in marinate. Actually, it’s not just the flavor that goes into the eggs; it’s also about the texture of the egg as well and since it’s mainly served with ramen.

Ramen is a very textural dish since you spend a lot of time trying to get the noodles and texture of the broth right. You’ll want your egg yolks to be thick and jelly-like while the egg whites firmer. Before you think it’s going to be challenging, make sure you go through this article. It provides easy and suitable cooking directions and guidelines that’ll ensure perfectly cooked ramen eggs.

Ramen Nutrition Facts

Cooking Tips for Ramen Eggs

The following tips and procedures are essential to note whenever you’re cooking your Ajitsuke Tamago:

Boiling eggs to precision – Here, it basically involves how you control the temperature of the water used in boiling the eggs, noting how long the eggs take to boil and the type of eggs used. Getting a precision boiled egg is all about the time and temperature, and we recommend you use boiling water close to 100°F.

Poke a small hole in the base of the eggs – This is one of the most important things to do when cooking ramen eggs. Firstly, what this does is that it releases the air pocket in eggs as it boils in the pot, and secondly, it also makes the eggs much easier to peel.

Stir the eggs in the pot – Stir the eggs as it boils but just for the first minute. This allows the air in the eggs to escape and centers the egg yolks, so you don’t get it at the sides of the egg whites.

Marinate your eggs – An affordable marinade to use for ramen eggs include soy sauce, mirin (Japanese sweet wine), sugar, umami flavorings, and a few cups of water. The marinade used here does not require any form of heating, so it’s pretty much simple to prepare. However, if you prefer adding more seasonings like curry, garlic, chili powder, etc., you might need to heat the soy sauce mixture to ensure the flavors are thoroughly mixed.

After boiling and peeling your eggs, all you’re expected to do is to mix the marinade ingredients together in a clean bowl, add the cups of water, and place boiled eggs into the marinade. Note, if you heated up the marinade, remember to allow it to cool off for some minutes at room temperature before placing the eggs into it to avoid cooking it all over again. Place your marinated egg mix in the refrigerator and marinate for a minimum of 3 hours and a maximum of 12 to 24 hours. Then remove and cut the eggs in half.

Recommended cooking equipment – The following are the basic equipment you can use for cooking ramen eggs:

• A digital timer – This helps track the cooking time for your eggs, so you don’t over or under cook them unknowingly. Also, if you’re using smaller or larger eggs, you might just need to adjust the timer and temperature.

• A floss or fishing line to cut eggs through

• A long wooden spoon – To help remove the eggs from the pot to the ice bath

• Large sealable containers – This pretty much holds the marinated eggs regardless of the number of eggs used.

Storing eggs – Placing the eggs in the refrigerator depends entirely on whether you’re serving them immediately after cooking or at a later time. When preserved appropriately, eggs can last in the refrigerator for 5 days to 7 days at most, and even if you do refrigerate it, your eggs would still have a great taste once it’s warmed up in a bowl of hot spicy ramen.

 

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Cooking Time for Ramen Eggs

The appropriate time for cooking eggs to achieve that soft boiled result has been provided below: