This is a must when serving ramen, it almost illegal serving one without this. Ramen Eggs or Ajitsuke Tamago are jammy Eggs that has a sweet, salty and umami taste from the spiced soy sauce marinade, a key ingredient usually served with ramen.
Have you ever wondered why the eggs served with your ramen has that dark outer layer and with sweet and salty taste? Well, those eggs are called Ramen Eggs, Ajitsuke Tamago or Ajitama, if a ramen shop served you ramen not using an egg like this then most probably the quality you get from that shop will not be on par with the real authentic ramen shops, meaning they are fake noodle houses that does not take their ramen seriously. For the Japanese ramen maker, preparing them is like a religion, it’s a painstaking process of making the perfect bowl every time by using the best quality ingredients while following traditional methods. A ramen without Ajitsuke Tamago is a must, its almost illegal to serve one without it, there are varieties that does not require them but for the usual ones like tonkotsu, shoyu and shio it is a must. I was a culprit of making a ramen just with normal eggs and those were the early days of this blog, but we all learn that’s why we should improve every time.
Soy Eggs in which Ramen Eggs are classified as is also popular in China, in fact it may have originated from it like many of the Japanese dishes. The big difference between the Chinese and Japanese variety are the spices and herbs used, the Chinese ones uses more spices in the marinade making it taste more herbal. Same as the Japanese the Chinese put it in noodles too but because Ramen is more popular, we almost never see those Chinese noodles that has it. Both varieties are also widely eaten as a snack or even with ric.
Anyways enough of the talk and enjoy the simple recipe below.
Prepare you marinade by combining all marinade ingredients in a container. Set it aside
In a saucepan pour enough water for boiling your eggs, eggs should be 1 inch below the surface of the water. Add the salt and vinegar (this is to prevent the egg whites from running out if there’s any cracking of eggs while cooking). Bring it to a boil, once it starts to boil put heat medium, this stops the boiling but sill bubbling.
Gently lower a room temperature egg (not cold) then cook for 6 1/2 minutes nothing more, nothing less. Remove the eggs immediately then place it on a bowl with running cold water, leave it for 5 minutes to cool down.
Carefully peel eggs then once peeled gently put it into the container filled with marinade. Let the eggs marinate for at least 12 hours for best results.
Remove egg from marinade, slice in half then serve with Ramen Noodles