soy sauce egg

Ramen Eggs (Ajitsuke Tamago) are delicious as topping on ramen or enjoyed as a&nbsp;snack. Read on to learn how to make this flavorful soft boiled eggs recipe at home.&nbsp;

Ramen Egg

eggs

soy sauce

mirin

3-6 Tbsp water ((Read my tip in the instructions))

Gather all the ingredients. Increase the marinate ingredients if you cook more than 4 eggs.

In a resealable plastic bag, combine soy sauce, mirin, and water. Tip 1: If you plan to make the ramen eggs in just a few hours of marinating, use 0-1 Tbsp water. Otherwise, start with 2-3 Tbsp water and taste before adding more water. You have to adjust the saltiness to your taste and how long you plan to marinade. Tip 2: To use the minimal amount of the condiments (as we have to discard after marinating), I use a plastic bag. If you use a container, you will need to double the amount of condiment to cover the eggs.

Bring water to a boil in a medium saucepan. There should be enough water to cover the eggs (should be 1 inch above eggs).

When boiling, take out the eggs from the refrigerator and carefully and slowly submerge the eggs into the boiling water with a mesh strainer/skimmer or ladle to prevent the eggs from cracking.

Immediately reduce heat to maintain a simmer (gentle boil) and cook the eggs for exactly 7 minutes (See Notes). Make sure the water is simmering, but not so hot that the eggs bounce around. If you want your egg yolk to be in the center, gently rotate the eggs with chopsticks once in a while for the first 3 minutes so the egg yolk will be in the center.

After 7 minutes, immediately take out the eggs and soak in the ice bath to stop them from cooking further. Let them cool for 3 minutes.

The soft boiled eggs are not completely hardened so gently peel the eggs.

Put the eggs in the sauce bag and close tightly. The eggs should be submerged in the marinade. Let them marinate overnight to up to 3-4 days in the refrigerator. 

Take out the eggs and cut in halves to serve. Enjoy the eggs by themselves or use them as a ramen topping.&nbsp;

Keep the eggs in the refrigerator all the time. Enjoy the eggs within 4 days if your eggs are soft-boiled. If your eggs are hard-boiled, you can keep in the refrigerator for up to a week. For food safety, I recommend discarding the marinade and making a new batch if you want to make more. 

To Store

Tea egg 茶叶蛋 is a popular snack among Chinese communities throughout the world.

Chinese Tea Egg

black tea bags

Star anise *

cm Cinnamon *

Sichuan peppercorns *

bay leaf*

ginger

Water

80 ml light soy sauce

milliliters soy sauce

Sugar

salt

Place the eggs in the water.

Add a teaspoon of salt.

Bring the water to a boil, then reduce...

Bring the water to a boil, then reduce the heat to simmer for another five minutes.

Transfer the eggs into ice water until it...

Transfer the eggs into ice water until it is cold. 

Place all the ingredients except the egg in...

Place all the ingredients except the egg in a pot. Simmer for ten minutes.

Make some cracks on the shell of all...

Make some cracks on the shell of all the eggs with a metal spoon.

Simmer the eggs in the flavoring liquid for...

Simmer the eggs in the flavoring liquid for twenty minutes.

Transfer the eggs and the liquid into another...

Transfer the eggs and the liquid into another container.  Let the eggs steep for another half a day. Serve.

https://mediavine-res.cloudinary.com/video/upload/jrkphkdykv3isok0hd9i.mp4

Tea egg 茶叶蛋 (a type of soy sauce egg 卤蛋 ) is a popular snack among the Chinese community. You will find street food vendors selling tea egg in the electric rice cooker, Hainanese chicken rice stores served it as a side dish, and Chinese medicine shop adds some medicinal herbs to the braising liquid for its health-boosting property. 

I have made some Tea Eggs 茶叶蛋 today.
The aroma of the tea and all the spices feel up the kitchen and drifting into the dining room. It is so tempting to eat them right away but restrain myself to let them steep in the flavoring liquid 卤水 overnight was a challenge :)
Recipe: ( https://tasteasianfood.com/tea-egg/ )

Ingredients:
10 eggs
2 black tea bags
2 Star anise *
10 cm Cinnamon *
1/2 tsp Sichuan peppercorns *
2 bay leaf*
4 slices ginger
500ml Water
80 ml light soy sauce
20ml dark soy sauce
20 g Sugar
5g salt
Method:
- Place the eggs in the water.
- Add a teaspoon of salt.
- Bring the water to a boil, then reduce the heat to simmer for another five minutes.
- Transfer the eggs into ice water until it is cold. 
- Place all the ingredients except the egg in a pot. Simmer for ten minutes.
- Make some cracks on the shell of all the eggs with a metal spoon.
- Simmer the eggs in the flavoring liquid for twenty minutes.
- Transfer the eggs and the liquid into another container. Let the eggs steep for another half a day. Serve.

=============================
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Tea Egg - How to prepare in three simple steps

Prepare the perfect ajitama ramen egg, with or without a sous vide. These Japanese soft-boiled eggs are full of umami with a touch of sweetness.  Ajitama are great for much more than just ramen; use them as a snack, on a salad, with rice, or on toast.

Ajitama Ramen Egg Recipe (sous vide and non sous vide options)

tbsp white vinegar (optional

sake

tbsp sugar

garlic (minced)

Sous Vide Method:Preheat water plus 1 tablespoon of vinegar to 194°F (90°C). Prick a hole on the fat end of the egg with a needle or tack and gently drop in the four eggs (shell-on), cooking for 8 minutes and 30 seconds precisely. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Steamed Method:Fill pot with 1.5 inches of water and insert steamer and cover. Boil water to a hard boil.Prick a hole on the fat end of the egg with a needle or tack and add four eggs to steam for precisely 7 minutes. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Boiled Method:Fill pot with 4 cups of water plus 1 tablespoon of vinegar. Bring water to a rolling boil. Prick a hole on the fat end of the egg with a needle or tack and carefully add 4 eggs with a slotted spoon. Lower heat slightly to bring water to a simmer. Immediately chill eggs in an ice bath for ~15 minutes. Gently crack eggshell all around the egg and peel off shells. Be sure to peel off thin membrane on the surface of the egg white.

Three Options for Cooking Eggs

Combine mirin and sake in a small saucepan.

Heat saucepan on medium high heat to a boil. Lower the heat to a simmer and add sugar. Stir to dissolve sugar. Simmer for roughly one minute in total.

Remove from heat, add minced garlic, and cool completely. Use the fridge to cool if needed.

Add soy sauce

To Make the Marinade

Place the eggs in a Ziploc bag or airtight container and add the marinade. A Ziploc bag will create the most coverage for the eggs. If you prefer to use a container, you may need to increase the amount of marinade or dilute the marinade with water and marinate it for longer. We want the eggs fully covered in marinade.

If using a Ziploc bag, squeeze excess air out of the bag and seal. Use a clip or rubber band to pinch the bag just above the eggs to help fully submerge the eggs. Refrigerate in marinate for 12 hours. Eggs may be kept refrigerated 3-4 days.

To Marinate the Eggs

Cut In half lengthwise. A sharp knife, clean fishing line, or a wire cheese cutter will help keep the cut clean.

To Serve

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Top 3 soy sauce egg recipes from across the web

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

Top Tags

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