japanese eggs

3 easy steps &amp; 5 mins prep to make this divine Japanese ramen egg. Sweet &amp; savory perfect soft boiled egg with luxrious soft-set yolk and smooth just-set white.

Ramen Egg (Japanese Soft Boiled Egg)

eggs

water

cooking sake

mirin

sugar

soy sauce

Pressure Cook Eggs: Place steamer rack and add exactly 1 cup of cold water in Instant Pot. Place the eggs at the center of the rack. close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at:1 - 2 eggs: Low Pressure 5 minutes + Quick Release4 eggs: Low Pressure 4 minutes + Quick Release6 eggs: Low Pressure 3 minutes + Quick Release. *Note: These cooking times are for eggs straight out of the fridge.

Cold Water or Ice Bath: Open the lid and immediately place the eggs in a bowl of cold tap water for 30 seconds. Rinse the eggs under cold running water for 5 seconds. Pour out the water in the bowl and refill it with cold tap water and place the eggs back into the bowl for another 3 minutes.

Make Ramen Eggs: Carefully crack and remove the eggs shells. Mix all the marinade ingredients in a small bowl. Place all the eggs in the marinade.Lay a paper towel on top of the eggs and soak up some of the marinade (see picture in the article).Place the eggs in the fridge for at least 4 hours (preferably overnight). Serve &amp; enjoy~ :)

Tamagoyaki is a Japanese rolled omelet made with beaten eggs that are seasoned with dashi, soy sauce &amp; sugar. Layers are then rolled together in a tamagoyaki pan to create its shape. This easy 3 ingredient tamagoyaki recipe is great for any home cook!

Tamagoyaki (Japanese Rolled Omelet)

1½ Tablespoons oil

Tablespoon memmi sauce (see Note 1)

Beat Eggs

Add the eggs, water, and memmi sauce into a cup with an easy-to-pour spout. Beat the eggs with a whisk until the egg whites and yolks are well combined. Optional: strain the mixture for a smoother consistency.

Beat the egg mixture

Roll first omelette layer

Heat a tamagoyaki pan or regular pan over medium heat and lightly oil the bottom. Pour a thin layer of the egg mixture to cover the surface of the pan. Slightly scramble the eggs for the first few seconds but allow them to set into an even layer after it starts to cook. When it&#39;s 70% cooked but the surface is still wet, roll into an omelet and move to one side of the pan.

Roll first omelet layer

Roll more layers

Re-oil the pan. Pour another thin layer of the egg mixture into the pan and lift the omelet to allow the egg mixture to flow under it. Slightly scramble the eggs for a few seconds and allow to set in an even layer. When the eggs are 70% cooked but the surface is still wet, roll another layer of the omelet and set it to one side of the pan. Repeat this set until the egg mixture is gone.

Cool and slice

Remove from the pan and allow it to rest for several minutes for easy slicing. Cut into even slices and serve. Enjoy!

Cool &amp; Serve

This Japanese-style rolled egg omelet is full of flavor thanks to the additions of maple syrup and liquid aminos!

Homemade Tamago

maple syrup ((option to replace with 1 1/2 tbsp white sugar))

¾ tsp liquid aminos ((or coconut aminos, soy sauce))

tsp maple syrup ((or 2 tbsp white sugar))

tsp liquid aminos ((or coconut aminos, soy sauce))

¼ tsp maple syrup ((option to replace with 1 tbsp white sugar))

Whisk together eggs, maple syrup (or sugar) and liquid aminos (or soy sauce).

Using a 9” pan, spray with olive oil and heat to low-medium heat. Make sure it’s hot before starting. Pour just under 1/3 cup of egg mixture in and rock around the pan to spread out to edges. Cook for about 3 minutes, then gently pick up one end and roll to the other end using a spatula or chopsticks. Leave the roll in the pan and spray pan again with olive oil.

Pour another 1/3 cup (just under) of egg mixture in the pan and gently lift up the previous roll to allow some mixture to get underneath. Cook for 3 minutes, then starting at the end with the previous roll, gently roll to the opposite end. Spray pan again.

Repeat this with another 1/3 cup egg mixture if using 3 eggs and repeat 2 more times if using 4 eggs.

After last roll let it sit in pan for a few seconds seam side down to help seal it closed. Remove from heat.

Use a bamboo sushi mat (I cover mine in saran wrap for easy clean up) and roll up the egg roll tightly to form and tighten up the roll. Keep in the sushi mat for a few minutes. Let cool before cutting into slices.

Method 1: Layer and Rolling (using ingredients for 3 or 4 eggs above)

Whisk together eggs, maple syrup (or sugar), and liquid aminos (or soy sauce).

Using a 9” pan, spray with olive oil. Heat to medium-low heat. Once pan is hot, pour eggs in. Cover and let cook for 7 minutes. Gently remove from pan and let sit before slicing. Cut into strips (choose the size you want). I cut the round in half, then in small strips about 1” wide. Use a cookie cutter for fun shapes, any way you cut it it’ll be great!

Method 2: Slicing into Strips

Soft boiled eggs are marinated overnight in soy sauce, rice vinegar, sesame oil, and garlic to create a burst of umami flavor! Serve with sticky rice and sliced seaweed. Perfect for breakfast, lunch, or dinner, and fantastic with ramen or spicy noodles! Vegetarian, GF, DF

Soy Sauce Eggs with Jammy Yolks (Shoyu Tamago)

eggs (see note below)

Tbsp rice vinegar

½ Tbsp sesame oil

garlic (thinly sliced)

Sticky rice

Seaweed

Soft boil the eggs. Bring a large pot of water to a rapid boil. Set a timer for 7 minutes, click start, then immediately (and carefully!) lower eggs into water. Do not lower the temperature.

Prepare the ice bath. Fill a large mixing bowl with cold water + lots of ice. When there&#39;s 15 seconds left on the timer, begin transferring eggs to the prepared ice bath. Let soft boiled eggs cool for 5 minutes, then gently crack the egg on a hard surface loosening the shell on all sides. Peel the egg inside the ice bath. This helps to ensure the shell peels off more easily.

Marinate the eggs. Combine ¾ cup low-sodium soy sauce, 3 Tbsp mirin, ½ Tbsp sesame oil, and 2 thinly sliced garlic cloves in a small bowl, then whisk to combine. Place peeled eggs in the soy sauce marinade, then cover and refrigerate 8 hours or overnight, turning once halfway through.

Slice, then serve. When ready to serve, carefully slice each egg in half or quarters, then serve over sticky rice with thinly sliced seaweed. Eggs will keep for 2 days.

https://content.jwplatform.com/videos/wPWss9EE.mp4

Soft boiled soy sauce eggs are the definition of umami! Eggs marinate overnight in a mixture of soy sauce, rice vinegar, sesame oil, and garlic. Best served over sticky rice with sliced green tea seaweed. An insanely flavorful breakfast, lunch, or dinner! Referred to at Japanese restaurants as Shoyu Tamago.

Soy Sauce Eggs

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Ramen Egg (Japanese Soft Boiled Egg...

Ramen Egg (Japanese Soft Boiled Egg...

Tamagoyaki (Japanese Rolled Omelet)

Homemade Tamago

Soy Sauce Eggs with Jammy Yolks (Sh...

Top 5 japanese eggs recipes from across the web

The most viewed japanese eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ramen Egg (Japanese Soft Boiled Egg...

Ramen Egg (Japanese Soft Boiled Egg...

Tamagoyaki (Japanese Rolled Omelet)

Homemade Tamago

Soy Sauce Eggs with Jammy Yolks (Sh...

The most viewed japanese eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine