Ajitama? Nitamago? Ramen egg?
I sometimes want to eat Ajitama. I made it using only ingredients that are easily available in Finland.
I don’t know if it’s called “Ajitama” or “Nitamago”, eventhough I’m Japanese.I think it’s “Ajitama” because it’s not boiled. But isn’t it difficult to make it half-boiled seasoned egg with boiling? But at any rate, it was delicious, so no problem.
And according to Juhani, these Ajitama are “Ramen Eggs”. He has always been curious about it because every picture of ramen in Japan has this delicious looking egg on it. He really likes the taste and enjoys it in various ways, eating it as it is, or putting it on rice or toast.
Soy Sauce Flavored Ramen Egg, Ajitama, Nitamago
- egg ４
- Let the eggs come to room temperature.
- Put all the seasonings in a bag and mix well.
- Bring a large pot of water to a boil.
- Using a ladle, gently pour the eggs into the water.
- Boil the eggs for about 7 minutes for a medium-sized egg and 7 1/2 minutes for a large egg.
- Cool the eggs in cold water as soon as they are done boiling.
- Peel off the shells after the eggs have cooled down fully.
- Put the peeled eggs in the bag, remove all the air from the bag, and close the bag.
- Place the bag in a deep dish and make sure all the eggs are well covered with the seasoning.
- Let the seasoning soak in for at least 2 hours.