Ajitsuke Tamago (Japanese Stewed Eggs)
March 11, 2020
"Ever wonder how those perfect looking eggs in the bowl of ramen are made? Wonder no more. Serve these in ramen or eat by themselves. Time listed is mainly from start to refrigerator."
- Serving Size: 1 (269.5 g)
- Calories 523.7
- Total Fat - 41.9 g
- Saturated Fat - 18.3 g
- Cholesterol - 904 mg
- Sodium - 754.9 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 0.2 g
- Sugars - 2.2 g
- Protein - 31 g
- Calcium - 138 mg
- Iron - 4.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
In a medium saucepan, combine the water and baking soda together and bring to a boil. The water level must be deep enough to cover all eggs.
In a sauce pan, combine the noodle soup base, sake, soy sauce and mirin. Bring to a slow boil.
Fill a medium mixing bowl with ice water and set aside.
When the water is boiling in the first pan, add the eggs and cook for 7 minutes.
Once the soup base mixture is boiling, remove from the heat and set aside until cool.
When the eggs are done, plunge them into the bowl of ice water.
Anytime after 15 minutes, remove one egg at a time and crack shell by gently rolling the cooked egg on a cutting board or another hard surface with the palm of your hand. Return to the water and carefully peel off the shells. Make sure you remove the membrane covering the egg white.
In a container that can be covered or a plastic seal-able bag, add the noodle soup base mixture and the peeled eggs. Coat the eggs to make sure they’re evenly covered in the mixture, then leave to stand overnight or up to 3 days in the refrigerator.
When they are ready, slice into halves.
Tips & Variations
No special items needed.