Scrambled, fried, poached…these are probably some ways we like to have our eggs. But what about having them Nitamago, Ajitma or Ajitsuke-tamago?
These are different names for the same thing - the Japanese-style, marinated, soft-boiled eggs you usually find coming with your bowl of soup ramen.
A perfect Ajitsuke-tamago has to have its yolk to be in semi-liquid form, and spills out when the egg is cut in half.
The egg has to be runny but not too runny, soft but not too soft, and so savoury and creamy you wonder how the chefs do it.
Charlotte Ng, head chef at Ajisen Ramen, shares the secret of how these squidgy yolk Japanese eggs are done.
It’s not as simple as putting the eggs to boil, Ng said, as tamago eggs need to be marinated with cooking sake, Japanese soy sauce and mirin - a sweet cooking rice wine - before they are cooked.
Also, they have to be “aged” for at least five to six days before cooking.
Are you ready to cook ramen eggs?
Ingredients:
6 (size 6) eggs 150ml water 150ml sake 150ml mirin 75ml shoyu 1 litre of water
How to cook them:
Get the eggs about five to six days before cooking them.
On cooking day, prepare the marinade by pouring some water, mirin, sake and shoyu into a small saucepan over medium heat. Turn off the heat after the marinade reaches a gentle boil and let it cool.
Boil 1 litre of water in a small pot.
Carefully prick a small hole on the base end of the egg gently, but ensure they do not drive right into the egg.
credit - theflavorbender.com Carefully place the eggs in the pot of boiling water, and let them cook uncovered for about six minutes.
While the eggs are cooking, prepare an ice bath for the eggs. After the six minutes are up, transfer the eggs into the ice bath and let them sit for five minutes.
Then using the back of a spoon, gently crack the shells of the eggs and put them back in the ice bath. After they are all done, start the peeling.
Pour the cooled marinate into a small container and place the eggs inside the marinade - make sure they are fully submerged.
credit - theflavorbender.com Cover the container and leave the marinated eggs in the fridge for between three and six hours - the longer the eggs are soaked, the tougher the egg white gets.
They are now ready to eat - add to your ramen broth or just heat them in warm water if having these ramen eggs as a snack.
