I boil my eggs for 7 minutes before submerging them into an ice bath and marinading them. How can I get my ajitama to look and have the consistency of the first picture, where the yolk is thick and less like the second picture where it’s more runny? Thanks!
by AdhesivenessOk2486
4 Comments
I would also love to know
Are your eggs right out of the fridge, room temp or are they fresh from a chicken?
Mine come out perfectly jammy:
Room-temp eggs set into already boiling water for *8 minutes*, then a slower shock without ice, just cold water ran into the same pot until cooled.
that jammy-ness is less of a factor of your cook and more of a factor of your cure. once youve cooked and peeled them, youre marinade and how deep it penetrates will determine if yohr yolks get jammy.