Steaming - Boil

how to make ramen half boiled eggs | Family Cuisine

To make ramen half boiled eggs, you will need: - 3 eggs - 1 tablespoon of olive oil - Salt and pepper to taste
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Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning give the eggs unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime. This is Part 4 of the Ramen At Home series for Traditional Shoyu Ramen.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Everybody has a favorite ramen topping – mine is the seasoned soft-boiled egg (ajitama). The egg white is slightly firm, but the yolk is slightly runny and custard-like.

It gives the ramen such a luxurious texture, and the seasoning gives it amazing flavor.

This Half-Boiled Ajitama (Seasoned Eggs) recipe is from the “Ramen at Home” cookbook by Brian MacDuckston of familycuisine.net, and Part Four of a six-part series featuring his Traditional Shoyu Ramen recipe.

Here are the links to the rest of the posts in this series:

  • Shoyu Tare
  • Chicken Chashu
  • Menma (Seasoned Bamboo Shoots)
  • Basic Clear Chicken Soup
  • TRADITIONAL SHOYU RAMEN

How to Make Half-Boiled Ajitama (Seasoned Eggs)

The first and most crucial step is to boil the eggs to the perfect “half-boiled” consistency where the egg white is firm but the yolk is runny and custardy.

Bring a pot of water to boil, then add 1 tablespoon of baking soda. The baking soda will make it easier to peel the shell off the eggs.

Gently lower 6 large eggs (straight from the refrigerator) into the boiling water using a large spoon or a soup skimmer. Immediately decrease the heat to low. Allow the eggs to cook for 7 minutes.

While waiting for the eggs to cook, prepare an ice bath for the eggs in a large bowl.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

After the eggs have cooked for 7 minutes, use a large spoon or soup skimmer to transfer the eggs into the ice bath. Allow them to cool for 3 minutes.

This will halt the cooking process, giving the egg yolk that nice runny texture.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Combine 2 cups of water, 1 cup of seasoning liquid from Chicken Chashu, and 1/4 cup mirin in a container or bowl.

If you are making this recipe separately and do not have the seasoning liquid from the Chicken Chashu, you can use teriyaki sauce.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Remove the shell from the eggs, then place them in the seasoning liquid.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Cover the top of the eggs with a paper towel to help the liquid reach the eggs evenly all around. Sprinkle a handful of bonito flakes on top of the paper towels.

Cover and refrigerate overnight.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

Remove the eggs from the seasoning after 24 hours. They can then be stored in the refrigerator for a few days.

When you are ready to use them, carefully cut them in half using a very sharp knife.

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning gives them unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime.

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