Perfect Ramen Eggs (Ajitama) | Soft, Jammy & Marinated

Описание: In this video, I'll show you how to make perfectly jammy Ajitama eggs – those irresistible marinated eggs you see in ramen bowls! You'll learn my foolproof method for achieving that golden, custard-like yolk every single time. 🥚 Already dreaming about these eggs? Smash that like button and subscribe for more Japanese cooking tips!

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📌 RECIPE DETAILS:
⏰ Time: 1 hour 10 mins
👥 Servings: 6
🥕 Ingredients:
75 ml tsuyu sauce
25 ml soy sauce
75 ml water
25 ml mirin
10 ml sake
4 g sugar
water
1 tsp salt
6 medium egg
1 bowl ice-cold water

📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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❓ COMMON QUESTIONS
Q: WHAT IS A RAMEN EGG?
A: Ramen egg is a soft-boiled egg soaked in a marinade. It's also known as ajitsuke tamago, ajitama or nitamago in Japanese.

Q: WHAT KIND OF EGGS ARE USED FOR RAMEN EGGS?
A: Ramen egg is made with chicken eggs.

Q: HOW DO YOU SOFT BOIL AN EGG?
A: Bring water to a boil, cook the eggs for 7 minutes, and transfer to ice-cold water as soon as they're done. See in post for a more detailed explanation.

Q: HOW DO YOU REHEAT RAMEN EGGS?
A: We usually don't reheat them as you can risk making the yolk too firm. The ramen egg tends to warm up in the ramen soup. If you really want to reheat them, place them in hot water, no warmer than 70C/158F, to ensure they don't start cooking again.

⏱ TIMESTAMPS
00:23 Making the marinade
01:25 How to soft boil eggs
02:32 Cooling the eggs
02:47 Peeling and drying
03:48 Marinating
04:18 Final product

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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