Ramen Egg 3 Ways (Ajitama | Soy Sauce Eggs)

A  bowl of ramen just isn’t complete without the richness a perfectly jammy egg.

Here are 3 methods to prepare the perfect ajitama,  or soy sauce eggs.

The Perfect Ramen Egg: Steamed

In a pot with a steamer basket, bring ~1.5 inches of water to a rolling boil.  Add eggs and cover to steam for 7 minutes.  Cool in ice bath for ~15 mins, then peel.

Bring 5 cups of water to a rolling boil.  Drop in eggs using a slotted spoon and lower the heat to a simmer. Cook for 7 minutes. Cool ice bath for ~15 mins, then peel.

The Perfect Ramen Egg: Boiled

The Perfect Ramen Egg: Sous Vide

Set your sous vide to 194°F.  Cook your eggs straight out of the fridge for precisely 8 mins 30 secs.  Cool in ice bath for ~15 mins, then peel.

Marinate the peeled eggs for up to 12 hours in a simple combination of soy sauce, mirin, sake, a touch of sugar, and a clove of garlic.

Serve the eggs at room temperature, cut in half lengthwise to reveal the beautiful yolk!

FIND MORE RAMEN EGG TIPS AND RECIPES, LIKE HOW TO MAKE AN ONSEN EGG, AT TOP SOUS VIDE!

VISIT THE LINK BELOW  FOR MORE.