味付けたまご Perfect Ramen Tamago Eggs

I can never remember the two things that make a perfect 味付けたまご Ramen Tamago Eggs with the soft golden yolk. Just remember; take eggs out from the refrigerator, add to boiling water, leave for 6.5 minutes, and beautiful yolks every time.

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Ingredients:

• 6 eggs (use older eggs right from the fridge)
• 3 cups water in a pot or enough to cover all eggs

Marinating sauce:

• Method 1: using mentsuyu (soba soup base): Prepare 210 ml of ready-made mentsuyu by following the dilution instruction on the label. The concentration of the mentsuyu should be the same as for eating soba.
• Method 2: From scratch: The ratio for tsuyu (soup base) is 5 tashi (kombu stock): 1 soy sauce: 1 mirin. For 210 ml it should be 200ml tashi, 30 soy sauce, and 30 mirin. When using tashi powder use 1/2 tsp of powder to 200ml of water. Add everything into a small pan and bring to a light boil and cool to room temperature before marinating.

Steps to make Ramen Tamago Eggs:

1. Use older eggs (a week old) so that the eggshells would peel off easily.
2. Boil water and add cold eggs directly into the boiling water and turn the heat down to medium for a gentle boil. And boil for 6.5 minutes.

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3. Pour the boiled eggs immediately into an ice bath to stop further cooking.
4. Once cooled, probably around 5-10 minutes in the ice bath, peel off the eggshells. The eggshells peel off more easily under running water.
5. Place the peeled eggs into the marinating sauce overnight in the refrigerator. Turn the eggs around once in a while so that all sides get marinated. Or put the eggs and the marinating sauce in a zip-lock bag, so that it is easier to marinate the whole egg.

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*If you want to marinate quickly (4-5 hours or even shorter), reduce the tashi soup to 100 ml and keep the rest of the ingredients the same. For the mentsuyu reduce the amount for water for dilution by half.

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Ramen memory lane…Tokyo, Osaka…

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