The "Ajitama," or soft-boiled egg marinated in spices, is perhaps the most famous ramen topping. Preparing these delicious ramen eggs is super easy, but it does take a little time. To avoid any messy ramen cooking, we'll show you how to do it right.
Ingredients for 4 ramen eggs:
- 4 eggs (size M)
- Water
- Lemon Shoyu Tare
- OR Black Garlic Shoyu Tare
ZUBEREITUNG
- First, bring water to a boil. Cook the eggs in it for about 6 minutes until soft-boiled. Then rinse them under cold water, peel them, and let them cool.
- Place the cooled eggs in a container and completely cover them with your choice of shoyu tare. Refrigerate the sealed container for at least 12 hours (ideally 24 hours).
- Remove the eggs as needed and halve them with a piece of string (for a perfect cut). Don't throw away the tare! You can use it to marinate new eggs or for cooking.
