00:00There's nothing like that moment when you slice open a perfectly cooked ramen egg and watch the
00:04knife glide through the soy-stained white to reveal the sunset orange jammy centre. It's pure
00:10satisfaction. Today we're making ajitama eggs with the perfect texture every single time.
00:15For a printable version of this recipe, visit my website, just google ajitama space study to find
00:21me. Let's start with our marinade. Add 125ml of water, a quarter teaspoon of dashi granules,
00:28two tablespoons of soy sauce, two tablespoons of mirin, half teaspoon of honey,
00:36one tablespoon of sake, eighth teaspoon of rice vinegar, eighth teaspoon of toasted sesame oil,
00:44a thick slice of ginger, and about 2 inch piece of the green part of a Japanese leek to a
00:50small saucepan.
00:52Bring that mixture just to a gentle simmer. We're not looking for a rolling boil,
00:56just enough heat to marry the flavours. Let it bubble away for about a minute. This gives the alcohol
01:02in the sake and mirin a chance to evaporate. Then fish out and discard the aromatic ginger slice and leek
01:10green
01:13and set this marinade aside to cool completely. For the eggs themselves, fill a deep pot with enough
01:20water to cover your eggs. Add a teaspoon of salt, which helps cushion those delicate shells.
01:26Heat it to a steady 90 degrees Celsius or about 190 degrees Fahrenheit. This temperature is crucial
01:33for getting the perfect texture. Now gently lower your eggs into the water. I'm using 6 large eggs,
01:40and here's a tip. Give each egg a lazy twirl for the first 30 seconds. This gentle spin is the
01:47secret to
01:48keeping that yolk centered when you cut it open later. Maintain that water at about 90 degrees Celsius.
01:54Now you're in charge of your yolk destiny. Want that rangy center that loses just a little?
02:00Set your timer for 6 minutes exactly. Prefer something a bit more set but still creamy?
02:06Go for 7 minutes. That's my personal sweet spot. Like them firmer, let them bubble away for up to 8
02:13minutes
02:13and 30 seconds. While your eggs are cooking, prepare a bowl of ice water. When the timer sounds,
02:19quickly plant your eggs into the ice bath. Leave them there until they're cold to the touch,
02:26which takes about 10 minutes. Now let's peel the eggs. Crack the shells all over,
02:32then peel them while they're submerged in cold water. The water gets between the shell and the egg,
02:38helping it come off in large, satisfying pieces rather than tiny, frustrating shells.
02:43I bought these eggs this morning so they're fresh but interestingly, older eggs are less likely to
02:49break when boiling and easier to peel after. Just something to keep in mind if you plan to make
02:55ramen eggs often. Cut each peeled egg dry with paper towels. We want to remove any excess moisture that
03:05could potentially dilute a carefully crafted marinade. For the marinating stage, place the peeled eggs
03:11in a zip top bag and pour in the cold marinade. You might be wondering, can't I just use a
03:18container
03:18instead of a bag? Well, I have a good reason for using a zip lock this time. It makes sure
03:23of even
03:24coverage. If you use a container, either you'll need a lot more marinade or you'll need to flip the eggs
03:31regularly to ensure even colouring and flavouring. Japanese ingredients can be expensive so to reduce
03:38waste, I've designed this recipe so that you only need a small amount of marinade. Now the marinating
03:44time is where your personal preference comes into play. Want just a tiny hint of flavour, go for 45 minutes
03:50minimum. But if you're after that full-bodied umami experience, give them 1-2 days. Personally,
03:57I start enjoying mine after 1 day when the whites have taken on the beautiful colour but the yolks
04:03still maintain the vibrant core. And I usually finish all 6 within 3 days. Enjoy perfectly cooked
04:10and seasoned Ajitama X on top of your face.
Comments