Recipe: Yummy Japanese Marinated Egg - Ajitsuke Tamago Easy Recipe

Japanese Marinated Egg - Ajitsuke Tamago Easy Recipe. Free UK Delivery on Eligible Orders Looking For Easy Egg? Marinated or seasoned eggs is one of my favorite ways to eat soft boiled eggs (and even hard boiled eggs). I've tried different versions of seasoned eggs - pickled eggs and Chinese tea eggs being two that I really like.

The eggs are boiled until somewhere between a soft boil and a hard boil where the whites are set and the yolks are partially set, custard like, rather than runny or hard. Ramen Eggs (味付け玉子 - Ajituske Tamago) With a soft jammy yolk and umami-packed white, a Ramen Egg is the cherry on top of a bowl of ramen. Although they're most commonly found atop a bowl of noodle soup, these flavorful Japanese soft-boiled eggs (known as Ajitsuke Tamago in Japan) are super versatile. You can have Japanese Marinated Egg - Ajitsuke Tamago Easy Recipe using 11 ingredients and 14 steps. Here is how you cook it.

Ingredients of Japanese Marinated Egg - Ajitsuke Tamago Easy Recipe

You need of Sauce.
You need of Dark Soy Sauce.
It's of Brown Sugar.
You need of Mirin.
You need of Water.
It's of Spring Onions.
You need of Ginger.
Prepare of Garlic.
You need of Protein.
You need of Eggs.
It's of Distilled White Vinegar.

They can be served on salads. It's all about the timing with these eggs to achieve the right consistency and can take a few tries to get right. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.

Japanese Marinated Egg - Ajitsuke Tamago Easy Recipe step by step

Rough chop ginger with skin on.
Chop Spring Onions into half.
Peel Garlic.
Add all sauce ingredients in & allow it simmer until caramelised.
Once caramelised turn heat off and let it cool.
Pierce eggs with egg piercer or a needle..
Bring water to boil and add distilled white vinegar into the water to help soften the eggshell..
Once water is boiling add eggs in carefully for ONLY 6 minutes..
After 6 minutes remove eggs from heat..
Give eggs an ice bath or rinse it with cold water until it's completely cool..
To get a perfectly peeled egg, peel off only the top part of the shell and use a teaspoon to scrape the shell off from the side..
Put peel eggs into a container or ziplock bag..
Use a strainer and strain the marinating sauce into your desire method of storing..
Seal it and let it marinate for at least 3-4 hours. I highly recommend it to be marinated overnight for full flavour..

Reheat in ramen soup to serve. In Japan, we call these soy sauce marinated eggs Ajitsuke Tamago (味付け玉子) or Nitamago (煮玉子). Although most commonly eaten as a topping in ramen, these flavorful eggs can be enjoyed a side dish or a snack, or included as part of bento. Ramen Egg (Ajitsuke Tamago) These flavorful soft-boiled eggs used as a ramen topping are called Ajitsuke Tamago (味付け卵) in Japan, which literally means "seasoned egg." This White Ramen Egg is marinated in a clear broth making it look like a regular soft-boiled egg and yet it has the perfect savory-sweet balance with loads of umami. In Japanese these marinated eggs are known as ajitsuke tamago (味付け玉子, seasoned egg) or shoyu tamago (醤油卵, soy sauce egg).