RAMEN SCHOOL #3 | How to Make Ramen Eggs | 味付け卵 Ajitsuke Tamago | Ajitama

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The key to ramen eggs (known in Japanese as ajitsuke tamago 味付け卵) is that they aren’t just flavoured by their marinade. The salty and sweet marinade actually acts as a cure to firm the whites and yolks, and give the yolks a savoury and jammy taste and consistency, which is a much better texture for ramen. Two days curing is about right for curing ramen eggs, but you can go more or less depending on the levels of salt and sugar in the liquid.

Even if you’re not making ramen eggs, this video has some tips for how to get your regular boiled eggs perfect every time.

Full recipe: http://adamliaw.com/recipe/ramen-school-003-ajitama-ramen-eggs/
For more recipes and Asian food inspiration, follow me on Instagram: https://www.instagram.com/adamliaw/

Musicbed SyncID: MB0199AUCQZDFRK

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Comments

Spaghetti says:

666k views, this is the devils work.

Pam Andrade says:

Ang daming paligoy ligoy. Kelangan pa nya iexplain kung paano mag boil ng itlog. Hayssssss

Teodor Angelov says:

What's wrong with regular eggs :O

Min says:

I just toss the eggs into the boiling soup and call it a day.

Jaramillo Lugo says:

That is so fantastic! Didn't knew I love ramen eggs since searching for a better way to boiled ones with just the right texture and consistency. Would definitely try to do! Respect! 🙏

Jing Kiat says:

Cooking while wearing an AP, dude…

Margaret J. says:

Does it matter if the hole is made at the narrow or wide part of an egg?

Margaret J. says:

How about using quail eggs for this?

Arman Karpekov says:

What if I cook the egg for 4 min instead of 6 but without placing it in the cold water?

D L says:

I just realized eggs can be sexy because of him.

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