Soy-marinated eggs

Soy-marinated eggs

Ajitsuke tamago

By
From
JapanEasy
Makes
6 small eggs
Photographer
Laura Edwards

These are sort of a bonus for your ramen dishes, but for me a bowl of ramen does not feel complete without them. Besides, they’re very easy to make – and great just to snack on.

Eggceedingly not difficult

Ingredients

Quantity Ingredient
6 small eggs, cold from the fridge
150ml soy sauce
50ml mirin

Method

  1. Bring a pan of water to a rolling boil, add the eggs and boil for 6 minutes and 20 seconds exactly. This gives them a totally set white, and a yolk that ranges from firm on the outside, to fudgy towards the middle, and still liquid right in the centre. To me, they are perfect – however, this method is for small eggs. If yours are large, cook them for 6 minutes and 40 seconds. If you store your eggs at room temperature, cook them for about 20 seconds less.
  2. Chill the eggs quickly in cold water, then peel them and soak them in a mixture of the soy sauce and mirin for as long as you can (if you haven’t got much time, don’t worry – they’ll still pick up the seasoning in about half an hour).
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again