Ramen Eggs - Ajitsuke Tamago - Cooking Japanese

Ramen is quickly becoming more and more popular outside of Japan. And one question that I get asked the most about ramen is How to cook Ramen Eggs (Ajitsuke Tamago as it is called in Japan) or How to make ramen noodles better. To many it is a mystery. But it really is a simple recipe and will be sure to impress your ramen guests at home!

When making Ramen Eggs it is very important to boil the eggs for the appropriate time so that the yolk turns out to be the consistency that you like. Some like them a little more runny while others like them more custardy. But the yolk is always less than fully hard boiled. You will also need to take in consideration the type of egg that you are using. In this recipe I am using large eggs from North America. Smaller eggs may need less time boiling.

Many ramen shops have their own special recipe for ramen eggs. But most are very similar and share the same basic ingredients. Once you learn the basics, feel free to experiment with your special ingredient. Who knows, maybe you will come up with the next best Ramen Egg!

I hope you have a good time learning how to cook Ramen Eggs - Ajitsuke Tamago at home. Please be sure to let us know how you like it. And as always, I hope you enjoy Cooking Japanese!

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Equipment

Cutting Board: Jeremy Vessels
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http://jvafd.com

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