Popularly known as one of the best topping options for ramen, ajitsuke tamago is also a great otsumami dish.
Ajitsuke tamago, which can be literally translated as “seasoned eggs”, is a dish with three very clear steps: boil the eggs correctly, make the marinate and leave them to soak the flavor.
However, getting those steps correctly is harder than it looks. Soft-boiled eggs might be a difficult task if that's the first time you're trying to make them.
Eggs must be cooked at room temperature, otherwise they can burst from thermal shock when hitting boiling water.
There is a small air pocket on the bottom of the egg that must be removed before cooking - otherwise the egg may burst (again). Make an small bottom opening using a stapler or cracking it lightly, hitting the surface with a spoon.
A precise cooking timings is essential (around 6 minutes for me), extra/less 20 seconds and the yolk's consistency and color change. I like my yolk slightly firm but still with a vibrant orange color and no traces of hardening. The exact time needed to certain egg preferences may vary according to conditions like altitude, temperature, pan or even the water you're using to boil the eggs.
Because you will want to keep the water boiling while cooking the eggs, remember to add a lot of water to not let the temperature go down when you add eggs. Also, lower them very gently, otherwise they might crack hitting the bottom of the pan.
Peeling eggs might be quite hard if you’re not careful enough. Leave them to cool down, otherwise the whites will be soft and come out with shell pieces.
Those five points were the ones that I messed up various times. If you want to get an in-depth talk about it read this article at Serious Eat.
Although this recipe takes some practice, it is really, really rewarding. It is my favorite ramen topping and everybody that I could serve ajitsuke tamago was very happy with the dish. It is really easy to make in large portions (with a proper pan) and doesn’t take that much time once you master the procedures. Practice and don’t give up, you will get your perfect eggs in no time!
Ingredients
4 Eggs
1 cup of shoyu
half cup of mirin
1tbsp of sugar
1tsp of hondashi
Steps
Let the eggs to warm up to room temperature.
Combine the other ingredients for the marinate mix and set on heat until close to boiling point. Turn off the fire and leave it to cool down.
Make a small opening on the bottom part of the egg by piercing it with a nail or hitting it lightly with a spoon.
Leave the eggs in boiling water for six and half minutes.
Remove the egg from the water and dip them in iced water. Leave them resting to cool down for at least half hour.
Crack the eggshell lightly using your hands and peel it carefully.
Add the eggs to the marinate mix and leave them for at least 3 hours.
Serve it.
Tips
In order to cut the eggs, use a nylon line instead of a knife.
3 hours should be sufficient to lightly season the yolk - however, you may leave the eggs marinating for longer periods if you want a more concentrated flavor.
There's a boiling water, put the eggs in them. Look at the time, it says 9:30 Mum said I have to wait 3 minutes to make em perfectly softboiled. So I think to myself, tumblr for 3 minutes. A minute passed, And its 9:40. Stupid tumblr.
