Brett Stevens
Also known as ajitsuke tamago, ramen eggs are soft-boiled eggs lightly cured in a sweet soy mixture. Prized for their jammy yolks and savoury flavour, they offer richness and balance to many dishes. Beyond ramen, enjoy them with rice, salads, grain bowls or simply on their own as a satisfying snack.
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Ingredients
Method
1
Soft-boil eggs in a saucepan of boiling water (6 minutes). Refresh in iced water for 10 minutes, then peel.
2
Combine remaining ingredients and 125ml water in a bowl, whisking to dissolve sugar.
3
Place eggs in a snap-lock bag with soy mixture and squeeze out air to ensure eggs are fully submerged. Refrigerate to marinate (at least 8 hours). Eggs will keep refrigerated in their marinade for 5 days.
Note
Usukuchi shoyu is available from Japanese grocers.
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