Ramenready Soy Sauce Eggs Ajitsuke Tamago
Table of Contents
Recipe Introduction: Get Your Umami On!
Ever stared longingly at those perfectly jammy eggs in ramen? Well, let's make some Soy Sauce Eggs ! Honestly, you'll never look at a boiled egg the same way again.
These babies are bursting with flavour. Trust me.
What's the Deal with Soy Sauce Eggs?
These Japanese Soy Sauce Eggs , also known as Ajitsuke Tamago recipe , have serious cultural clout. They're a staple in Japan, a must have for ramen, and frankly, a delicious part of Japanese cuisine.
Don't stress, this Eggs Recipe is dead easy. You'll need about 10 minutes of cooking and at least 2 hours for chilling.
Overnight is best for flavour though. This recipe makes 6 eggs.
Why You Need These in Your Life
These aren't just tasty; they're a great source of protein. Think of them as the perfect Low Carb Snack for when you need a pick-me-up.
This Pickled Eggs Recipe is special because of the Asian Marinade . It's a Umami Egg Recipe , making them intensely savoury.
They're fab in Ramen egg recipe , on rice, or just straight out of the fridge (guilty as charged!). I always get hungry just by the thought of having Marinated soft boiled eggs .
Let's gather the troops, erm, I mean, the ingredients!
Ingredients & Equipment for the best Soy Sauce Eggs
Right, let's get down to brass tacks. Forget those weirdly coloured, rubbery things you get in some shops. We're making proper Ajitsuke Tamago recipe , the kind that elevates your ramen game from 'meh' to 'OMG'.
Honestly, once you try these, you'll never look at a regular hard boiled egg the same way again. The secret? It's all in the quality of ingredients and a little patience with the marinating.
Main Ingredients
Here's what you'll need to create these delightful Ramen egg recipe :
- 6 large eggs (US Large/EU size L)
- Water: Enough to cover the eggs in a saucepan.
- 1 tsp white vinegar (5ml)
- ½ cup soy sauce (120ml)
- ½ cup water (120ml)
- 2 tbsp mirin (30ml) or 1 tbsp sake and 1 tbsp sugar
- 1 tbsp sugar (15g)
- 1 clove garlic, minced
- ½ inch ginger, peeled and thinly sliced
For the eggs, go for the freshest you can get. Look for eggs with a firm, round yolk. This makes a huge difference in the texture of the finished product.
Don’t go buying those silly pasteurised eggs in a cartoon, the fresher the better.
Seasoning Notes
Our Asian Marinade is the heart and soul of these Japanese Soy Sauce Eggs .
- Essential spices: Soy sauce, garlic, and ginger create that perfect umami bomb.
- Enhancers: Mirin adds a subtle sweetness and shine.
- Spice swap: Don’t have mirin? No worries, a combo of sake and sugar works a treat. A good Pickled Eggs Recipe normally relies on its spices.
Equipment Needed
Don't sweat it, you probably have everything already!
- Medium saucepan.
- Slotted spoon.
- Small bowl filled with ice water. Crucial!
- Ziplock bag or container for marinating.
- Measuring cups and spoons.
A slotted spoon is handy for rescuing the Marinated soft boiled eggs after cooking. The ice bath is essential for easy peeling.
Honestly, trying to peel a warm, freshly boiled egg is an act of pure self torture. So, don't skip that step! It is also a Low Carb Snack that is simple to make.
Remember, the goal is those perfectly Umami egg recipe . So get your ingredients ready, put on some tunes, and let's make these Soy Sauce Eggs !
Let's Get Cracking: Ramen Ready Soy Sauce Eggs (Ajitsuke Tamago)
Honestly, these Soy Sauce Eggs , also known as Ajitsuke Tamago recipe , are proper banging. I used to think they were some fancy restaurant thing.
Turns out, it's dead easy to make at home. They're basically like, the perfect addition to a cracking bowl of ramen or even just a cheeky snack.
If you are on a Low Carb Snack these eggs have you covered!
Think of these Marinated soft boiled eggs as the Umami egg recipe that’ll take your dishes up a notch. They’re dead simple and bursting with flavour.
Forget those sad supermarket eggs; we're making something special.
Prep Like a Pro for the Pickled Eggs Recipe
First things first: mise en place. Sounds poncy, doesn't it? It just means get everything ready! Before you even think about boiling an egg, measure out your soy sauce, chop your garlic, and get your ice bath ready.
Organisation is key , trust me. Oh, and don't be a numpty wash your hands.
step-by-step: The Magic of Asian Marinade and Eggs Recipe
Right, let's get down to business!
- Gently lower your 6 eggs into boiling water with 1 tsp vinegar.
- Cook them for exactly 6- 7 minutes for that perfect jammy yolk.
- Immediately chuck them into an ice bath to stop them cooking.
- Peel them carefully . No one wants a mangled egg.
- Mix ½ cup of soy sauce, ½ cup of water, 2 tbsp of mirin, 1 tbsp of sugar, 1 minced clove of garlic, and ½ inch of sliced ginger.
- Pop the peeled eggs in a bag with the marinade. Make sure they are covered.
- Chill in the fridge for at least 2 hours , ideally overnight, flipping occasionally.
Pro Tips for Japanese Soy Sauce Eggs
Want to elevate your Soy Sauce Eggs even further? Here's the goss.
- Perfectly Jammy Yolks: Use an egg timer and stick to the cooking time. Every second counts!
- Avoid over salting: Taste the marinade before adding the eggs. Some soy sauces are saltier than others. Add water accordingly.
- Want them spicier? Chuck in a pinch of chilli flakes.
And there you have it! Seriously simple Japanese Soy Sauce Eggs that will make you feel like a proper chef. Enjoy and let me know how you get on!
Recipe Notes for Epic Soy Sauce Eggs
Right, so you're about to embark on your Soy Sauce Eggs adventure. Let's talk about some bits and bobs to make sure you nail this Ramen egg recipe .
These are more like friendly pointers than rules, innit? This Ajitsuke Tamago recipe is proper easy. You'll get the hang of it in no time, even if you're a bit of a kitchen klutz like I sometimes am!
Serving Suggestions: Get Your Grub On!
Honestly, these Japanese Soy Sauce Eggs are incredibly versatile. Obvious one: Plonk them straight into your ramen for that authentic experience. Cut in half, glistening seductively... chef's kiss .
But don't stop there! They're amazing with a simple bowl of rice and some quick pickled cucumbers. Or just grab one straight from the fridge as a Low Carb Snack , when you're feeling peckish.
For drinks, a crisp, cold lager goes down an absolute treat. Just remember, you are making Marinated soft boiled eggs so proper hygiene is important.
Storage Tips: Keep 'Em Fresh
These Soy Sauce Eggs will keep in the fridge for up to 5 days, submerged in the marinade. Make sure they're in an airtight container.
I wouldn't recommend freezing them; the texture goes a bit weird. Honestly, they’re so delicious, they won’t last that long anyway! Just make sure that, as with any pickled eggs recipe , you adhere to food safety protocols.
Variations: Pimp Your Eggs
Fancy a bit of a kick? Add a pinch of chili flakes to the Asian Marinade . Or, if you're feeling fancy, a dash of sriracha.
To reduce sugar you can use sugar alternative instead, it will work just fine. You can play with the marinade by adding different flavours to your Umami egg recipe .
Experiment, innit? That's half the fun.
Nutrition Basics: Fuel Your Body
Each egg clocks in at roughly 120 calories, with 8g of protein and 8g of fat. They're a great source of protein and good fats, plus that salty, savoury flavour is seriously addictive.
Perfect as a little snack after a workout.
So there you have it. My extra bits and bobs to help you master the art of Soy Sauce Eggs . Now get cracking, and enjoy!
Frequently Asked Questions
How do I get that perfect, jammy yolk in my Soy Sauce Eggs? It always seems like a lottery!
Ah, the holy grail of Soy Sauce Eggs! Timing is everything. For a reliably jammy yolk, cook your eggs for exactly 6-7 minutes in boiling water. An egg timer is your best mate here; don't just wing it.
Immediately plunging the cooked eggs into an ice bath is just as important, as it stops the cooking process in its tracks.
Why are my eggs always so difficult to peel? Is there some kind of black magic involved?
No magic, just a bit of science! The ice bath after cooking helps the egg white contract, making it easier to separate from the shell. Before peeling, gently tap the egg all over to create cracks, then start peeling under cool running water.
If you're still struggling, try using older eggs as the shell membrane loosens over time a bit like your jeans after Christmas dinner!
Can I marinate the Soy Sauce Eggs for longer than overnight? Will they become too salty?
You can marinate Soy Sauce Eggs for longer, up to 24 hours, but beyond that, they might get a bit too salty for some. If you're aiming for a longer marinade, consider diluting the marinade slightly with extra water to compensate.
Remember to give them a try after the standard marinating time to see if they are to your tastes. It is best to always adjust based on personal preference!
What can I do if I don't have mirin for the marinade? Is it the end of the world (or at least, the end of delicious Soy Sauce Eggs)?
Fear not, your Soy Sauce Eggs are still within reach! Mirin adds a subtle sweetness, but you can easily substitute it. Use 1 tablespoon of sake and 1 tablespoon of sugar as a good alternative. If you haven't got sake, you can just use 2 tablespoons of sugar.
The overall flavor will be slightly different, but still perfectly delicious. Stiff upper lip!
How long do these Soy Sauce Eggs last in the fridge, and how should I store them? I don't want to end up with a culinary disaster!
Soy Sauce Eggs will keep in the fridge for up to 5 days, submerged in the marinade. Store them in an airtight container to prevent them from drying out and absorbing any funky fridge smells. Remember to use your common sense; if they smell off or look dodgy, chuck 'em. Better safe than sorry!
I'm watching my salt intake. Are there any ways to make these Soy Sauce Eggs a bit healthier?
Absolutely! You can reduce the sodium content by using low-sodium soy sauce. Also, consider using a sugar substitute to lower the sugar content. Remember that these eggs are meant to be flavorful and delicious, so reducing salt and/or sugar may result in a slightly less intense flavor.
You could add a small amount of dashi powder to add extra umami to maintain a more flavorful dish.
Ramenready Soy Sauce Eggs Ajitsuke Tamago
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 120 |
|---|---|
| Fat | 8g |
| Fiber | 2g |