I like em on the runny side, but I’ve had really good ones that are close to hard boiled. They should be soft and delicate with a salty umami flavour.
I reckon they’re kinda underrated. I usually make them once a month and they get added to so many dishes. They go great on rolls, I’ve even used them for a breakfast burrito and it was damn tasty. If I have them and make a stir fry or rice dish im def throwing one in. A local Chinese take away does really good Chinese style ones. Throw one in with some steamed gai lan and roast pork belly and you’ve got one hell of a rice dish.
citromkaaaaaa
that it’s goey
Educational_Fun_3843
thats not a ramen bro its a tsukemen
7chalices
I don’t normally pay a lot of attention to the ajitama, but the Maximum Koitamago at Hayashida… holy shit.
dext3rrr
Can I boil an egg like this? Of course. Can I peel it without breaking? Absolutely not.
DeathTeddy35
Not having one 🤣
I loathe eggs.
Demonique742
Not being in my ramen. Eggs are ok, but I prefer to just savour the soup and noodles on their own.
LzardE
I like them on the runny side, but when I do those and go to peel them the shell doesnt want to be removed from the egg whites without taking chunks.
timonix
I think that one is close to perfect. No liquid white, all liquid yellow
ewahman
That.
grapegeek
I just want to find eggs in the USA that have those super dark reddish yolks. No luck so far.
Wadertot420
The marinade is what really makes it for me. Having the right flavor to it makes it all come together so beautifully with the ramen.
jeepwillikers
I like the flavor of ajitama but I have gotten them served still cold a bunch of times, which I don’t love. When it comes to Japanese soft boiled egg preparations, I much prefer the texture of onsen tamago with some togarashi sprinkled on top.
17 Comments
Being easier to squeeze than this one. It should be a bit softer for me. Maybe I’m crazy but this one seemed too high heat.
Looks close to perfect, a bit hard to cut though. Next is the taste. I like them marinated in tsuyu.
For reference, this was at a ramen shop called [San San Nana in Kawasaki](https://youtu.be/bbe3s84lqbc?si=M3y_SdaztJhZLO19), just to the south of Tokyo.
I like em on the runny side, but I’ve had really good ones that are close to hard boiled. They should be soft and delicate with a salty umami flavour.
I reckon they’re kinda underrated. I usually make them once a month and they get added to so many dishes. They go great on rolls, I’ve even used them for a breakfast burrito and it was damn tasty. If I have them and make a stir fry or rice dish im def throwing one in. A local Chinese take away does really good Chinese style ones. Throw one in with some steamed gai lan and roast pork belly and you’ve got one hell of a rice dish.
that it’s goey
thats not a ramen bro its a tsukemen
I don’t normally pay a lot of attention to the ajitama, but the Maximum Koitamago at Hayashida… holy shit.
Can I boil an egg like this? Of course. Can I peel it without breaking? Absolutely not.
Not having one 🤣
I loathe eggs.
Not being in my ramen. Eggs are ok, but I prefer to just savour the soup and noodles on their own.
I like them on the runny side, but when I do those and go to peel them the shell doesnt want to be removed from the egg whites without taking chunks.
I think that one is close to perfect. No liquid white, all liquid yellow
That.
I just want to find eggs in the USA that have those super dark reddish yolks. No luck so far.
The marinade is what really makes it for me. Having the right flavor to it makes it all come together so beautifully with the ramen.
I like the flavor of ajitama but I have gotten them served still cold a bunch of times, which I don’t love.
When it comes to Japanese soft boiled egg preparations, I much prefer the texture of onsen tamago with some togarashi sprinkled on top.
Shouldn’t taste like just soy sauce.