I’ve been working on my ramen egg recipe. This is my most and best work yet. I still trying to get a full brown white and I noticed for some of these eggs needed. I think another 5 seconds in the boil should ensure all the egg white is fully cooked without over cooking the yolks.
Recipe:
1. Boil water reduce to simmer
1. Add eggs simmer 6:50 (elevation 2369)
2. Marinade 1:1 soy sauce to mirin 27 hours
3. Refrigerate 3 days out of marinade
I found the brown starts to penetrate the white more deeply over time after marinade.
I’m open to opinions and suggestions for improvements.
I’m also going to start working on making the right broth. I would really love it if anyone could point me to a broth recipe from a Japan restaurant.
Pictures:
1. Complete batch of 10 ajitsuke tamago
2. 1 close up
3. 10+1 in marinade before refrigeration – I knew I wanted 27 hours but I wanted to test 24 hours to see if it made the right jelliness. I still need to test 25 and 26 hours.
4. A set of soft boiled eggs testing different boil times in 10 second increments right before I made this batch circling reasons I didn’t choose that time.
by Critical-Pipe8515
7 Comments
Hi,
in order to get eggs consistent:
Important is the size (Medium eggs in europe are around 63g), the temperature (out of fridge or room) AND shocking them in ice cold water. Those are the most important variants in order to get the perfect cooking time every single time.
I also would go full blast on the boiling water, dont reduce to simmer BEFORE adding eggs.
So depending on how much eggs you put in the pot the temp doesnt drop too much —> one variable is always set to 100C, so one issue less to control. Same reason for the ice shocking–>ambient temp is not a variable anymore. This way you guarantee your eggs are cooked at 100°C and are shocked and cooled as fast as possible in ice water every time. Now if they come out of fridge you also have that temp stable.
I think reducing to a simmer is ok for 2-3 eggs, once you add more eggs the temp will drop too much—> boiling water is cooler–> eggs take longer.
Getting perfectly marinated eggs imo is much easier with an equilibrium brine and 48-72h (imo three day eggs are perfect).
1:1 soy mirin is quite the harsh mix, thats around 8% of salt. really hard to get the marinade all the way to to the yolk without having them go super salty, but that’s a personal preference. I think you are on the right way with your approach to find “your” perfect egg 🙂
Make sure to read Ramen Lord ebook for some extra infos on soup! 🙂
I have problem cracking and cleaning the shell withou fucking up the white. Any tips?
Did a similar experiment a few months ago when I moved to a new place!
I was having such a hard time getting consistent jellied yolks and my peels were a crap shoot due to too-soft whites.
Ran a dozen eggs in 30s increments 6:30-8:00 and did a few different temperature tests to find the sweet spot!
(For reference: I’m at 2,068m. I punch a pin hole in the large end, get the water boiling, put the eggs in and stir them for 2min as the water comes back to boiling, and let them cook for another 6m, for 8min total. They go straight into an ice bath for 20min. Peel and I usually do a 3parts Soy, 1part Mirin, 1part Rice Vinegar, and a few tbsp of “garlic juice” for 24-36hours. Come out perfect every time, yolks are mostly jelly with just a hint of runniness!)
I bet they taste good! Looks like you did get some decent curing despite removing them from the marinade.
Personally I do this:
* hole in the bottom
* 6 minute boil full heat
* Into the ice bath
* Marinade in the fridge for 3 days
Try this and take one out after the first day, cut it open, check it out. Do the same on the 2nd, and then the 3rd day. I think you’ll be convinced that the 3rd day is the sweet spot for an absolutely perfectly textured curing of the yolk. And the even brown coloration you get from leaving them in longer is more pleasant visually and will give you the best possible presentation.
10 ajitama? In **this** eggconomy?!
Seriously though these look lovely. Congrats on your amazing technique. As a scientist I am impressed by your methodical approach and solid recordkeeping.
Really nice work and thank you for sharing, I’m definitely taking notes to continue perfecting mine. My biggest battle is the peel, I have recently found great success in making a tiny pin hole in the “bottom”of each egg to help it separate from membrane during boil, 2-3 weeks old helps too due to air penetrating. For what it’s worth, here is my personal recipe:
* (6) large eggs, 2-3w old, room temp, pin-hole bottoms
* (1/3) cup light soy sauce
* (1/3) cup mirin
* (1/3) cup sake
* (1) tsp sugar
* Optional:
* (1-2) tsp/cube fresh grated ginger, and/or..
* (1) tbsp roasted sesame oil, or..
* (1) tbsp wasabi paste, or sriracha..
* Salt & vinegar for egg boil
* Bowl of ice water
* Ziploc quart
1. In sauce pan whisk soy sauce, mirin, sake, sugar, (+ optionals), bring to light simmer, set aside to cool.
2. In small pot gently boil eggs with salt and vinegar, set timer to 8 minutes upon first egg added.
3. Attempt to 1/2-roll each boiling egg ~4’ mark
4. Shock eggs in ice water until cooled.
5. Very carefully peel eggs (from “bottom” in tight, chipping spiral toward “top”)
6. Gently set eggs in ziploc, pour in marinade, refrigerate up to 24h.
https://preview.redd.it/wbyrkz07ckme1.jpeg?width=5712&format=pjpg&auto=webp&s=e52db67800ff73f0510ec2cb242ef9b7eca4263a
Looks great, 6 min 30 secs for serving over rice and 7 for ramen. Debate if you want but I know I’m right