Ajitama is boiled eggs marinaded in a sauce and is one of the very popular toppings for Japanese ramen. I especially like those with soft center to a degree that the egg yolk is almost runny.
The youtube video below shows how the traditional ramen eggs are made. As usual, I'd like to make some adjustments:
- I'd add some salt and vinegar in the boiling water right before boiling the eggs. I believe this would soften the egg shell so that it would be easier for me to peel the eggs later.
- The length to boil the eggs is very crucial. Depending upon the size of the eggs, I usually boil them for 5 and 1/2 to 6 minutes, straight from the fridge and after poking a hole in the base of the egg.
- After peeling the eggs, instead of making the sauce like in the video, for my own recipe, I like to use the Brown Braising Sauce. I don't use the braising sauce just for the eggs. Instead, I would braise some pork belly or pork legs first. After taking out the pork belly or pork legs, while still hot, I would submerge the boiled eggs into the sauce and let them absorb all the flavors for at least 4 hours before eating. It's that easy!
- For each batch, I usually make a dozen of eggs, and for sure, I wouldn't be able to finish them all on the same day. I would store them in the fridge. Whenever I want to consume them again, I would take a couple out from the fridge, put them in the microwave, dial down the microwave's power to only 50%, heat the eggs for 30 seconds, flip the eggs, and do the same heat settings for another 30 seconds. After that, the eggs would be warm, yet, the yolks won't be over cooked.