So, yesterday was all about the Japanese ramen. Today is all about ajitsuke tamago. Sometimes referred to as marinated egg or onsen “hot spring” egg, this is one of my favourite side dishes whenever I go out for ramen.
And, of course, it turned out to be one of the easiest things in the world to make. Steph of Umami and Me broke it down and it literally is all about the marinade.
Okay, maybe I’m exaggerating. It’s not that easy if you’ve got butter fingers like me. First of all, I accidentally dropped three eggs into the pot, instead of gently slotting them in. Cracked them all.
The one egg I did manage to soft boil correctly? Yeah, I tried to gently roll it on the counter to crack the shell a bit before peeling it, but ended up crushing the whole thing. Damn these guns of steel…
Four eggs and a trip to the grocery to replenish my supply later, I finally got it right. And yes, they were totally worth all that trouble.
I did figure out a nice hack for peeling the eggs though, which I describe below. If you have other ways to crack soft-boiled eggs, share them in the comments – I need all the help I can get!
*Ingredients and measurements follow below*
Bring a small pot of water to boil. Using a slotted spoon, gently – seriously GENTLY! – add your eggs to the boiling water, making sure they are submerged completely.
Decrease your heat to medium or until you have a low, rolling simmer. Set your time for 5 minutes and 45 seconds exactly (anymore and you’ll lose the ooey-gooey centre that makes this dish).
While the eggs are cooking, grab a bowl and mix together soy sauce, mirin, ginger, green onion, and brown sugar. Mix until sugar is completely dissolved.
When your eggs are cooked, place them in an ice bath to stop the cooking process. Leave them there for 5 minutes.
Grab the now cold eggs and a spoon. Gently tap the sides of the egg with the spoon until the shell starts to crack. You should be able to dent it enough to pick apart the shell and not break your egg.
Place the peeled eggs in the marinade and cover with paper towel. Leave in the fridge to marinate for 4-24 hours (the longer the better). Don’t marinade them any longer than this though or the white part will become rubbery and the yolk will harden.
When you’re done with the marinade you can discard it or use it for something else (I marinated shrimp in it the next day). Serve your delicious, easy-peasy eggs with ramen, of course. They keep for up to three days in the fridge.
½ C soy sauce
½ C mirin
½ C water
3 small slices of ginger
½ tsp green onion, chopped
3 heaping tbsp brown sugar