Go to the Recipe: Ajitsuke Tamago (Marinated Ramen Eggs)
For XL+ (~64g) eggs, what timing/temperature adjustments should be made please?
what about doing only 2 eggs? Can I use the same amount of curing liquid? Thank you.
I’ve seen many different recipes all with dozens more ingredients. I will never try them because this one turned out so stellar. No need for sugar or raw garlic, or anything else really. This is a top ramen egg for me. Peeling the eggs wasn’t easy however, will have to vary my egg cooking technique to make that part more seamless for me.
I buy my mirin from the liquor store. It has 12.5% alcohol. Should I cook off the alcohol before mixing up the marinade or use it straight out of the bottle.
P.S.
I've always assumed this stuff was more authentic (and better) than the stuff in the plastic bottle from the grocery store. Am I right or wrong?
Also adding lemons slices looks like help a lot (at least helped in my first try!).
Thanks, this want clear know recipe, good to update. Thank you!
Just had these along with the ramen broth and noodles last night and they were incredible. Thanks for another banger ChefSteps!
5-7 days
Any idea how long these would keep for in the fridge (assuming the 48 hour cure)?
I live in Colorado at 5,000 feet altitude. Water boils here at 202 degrees Fahrenheit. Has anyone by chance figured out how much to adjust the boiling time at this lower temperature to get the right consistency of the eggs?
May I inquire as to why the miso is introduced?
if it is overly salty for you just cut back the cure time
Mine was very salty i used light soy sauce does tat affect it?
honestly, boiling eggs is just a better way. they are easier to peel.
Think I found the answer. The Joule only goes to 207, so different equipment.
The ultimate ramen egg recipe calls for 194 F for 8 min. Since this is being cured, is that why there is a difference in time/temp?
Thanks, that makes sense! Off to make noodles!
After curing, can the eggs be kept in the fridge? for how long?
from cold
For a start, the temperature of the eggs obviously plays a role. 7 minutes cooking time with eggs at room temperature or taken out of the fridge?
it is a step that helps hold the heat directly to the eggs but you can get great results by not using it as well.
The instructions say that the eggs need to be covered with a rag within the pot then the lid needs to be placed. Is that absolutely necessary because I didn't see that in the example vid. If so, does the rag need to be making direct contact with the eggs inside the pot?
you would want to start fresh, The salt ratio will be off after the eggs have absorbed the cure.
Very tasty eggs, process is soooo easy! Question - can I keep the cure for a 2nd batch next week or would you recommend starting fresh?
they are a bit more difficult to peel when sousvide
Sous ver wouldn’t work? For ramen eggs?
yes in the fridge
Pls for cure the eggs to 48 hours is in fridge? Thanks
What about the egg calculator of yesteryear on Chefsteps? Will one of those methods not work for the soft boiling of the eggs?
Look up the America’s Test Kitchen YouTube video on in boiled eggs. They steam them, but they use the ice in the ice bath to help peel the eggs. It is probably the most foolproof method I have found. The shells literally fall off.
You guys are superheroes! Keep up the great work that you are doing! Thank you!
My favourite part of this write up:
Like we said before, precision is key in this step. Add about one inch of water to a stockpot
personally, I put them straight from the pot into ice water. and start peeling immediately under a stream of warm water. once peeled I put them right back in the ice water. the stream of water helps separate the membrane.
Peeling soft boiled eggs is always a struggle for me. Any tips for how to make this easier?
