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Ajitama Egg Recipe

AJITSUKE TAMAGO (AKA AJITAMA / RAMEN EGGS)


INGREDIENTS
* 6 large, fresh, refrigerated eggs

FOR THE MARINADE:
* 500ml water
* 105ml japanese soy sauce
* 90ml mirin

METHOD
  • bring a pot of water to a boil - it should be large enough that it doesn’t stop boiling when you add the eggs
  • *optional* pierce a hole in the fat end of each egg using a drawing pin, so that they cook more evenly
  • cook for 7 minutes at a rolling boil, moving around gently for the first minute or so which will centre the yolk
  • remove from water and cool in an iced water (or in cold water, changing regularly) for 20 minutes
  • peel the eggs (if you peel them under water it'll help the shells to come away more cleanly and easily)
  • marinade the eggs in an airtight container, covered the with a paper towel so that they marinate evenly
  • leave in the fridge for at least 48 hours (we like them at 3-4 days). use within 5 days.