These eggs are commonly eaten with Japanese ramen. I know some people who actually order ramen so that they can eat these eggs – I might be one of them. However, since making these and realizing how easy they are to make, I guess I don’t have to go out and eat ramen in order to eat these eggs.
I found this recipe on Serious Eats and the eggs turned out well. I haven’t tried any other recipe since most of them are vaguely similar. The recipe produced more than enough liquid to cover the suggested 6 large eggs. You should be able to keep the excess liquid for future batches – freezing it might be a good idea.
We had these eggs with ramen we bought from Japan. We also made the chashu pork.
Japanese Marinated Soft Boiled Egg (Ajitsuke Tamago)
(taken from Serious Eats; click here)
- 1 cup water
- 1 cup sake
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sugar
- 6 eggs
- Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
- Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).
- Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.
- Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.