My family love this Ajitsuke Tamago ( Japanese flavored soft boiled eggs ) which served in a Japanese ramen restaurant located at Subang. Usually we like to order additional eggs which cost us RM 2 for one egg. Since it is quite easy to make this at home, i made this when i cooked ramen (i found a good subsitution using local noodles) the other day.
Thanks to Nami Just One Cookbook described to me this marinate sauce in one of my Japan travel post..so easy to prepare this sauce.
Boil egg in simmering water , one egg was cracked. If you ask me how not to crack the egg when boiling eggs, sorry, i don't know, hehehe..
Try to use aged eggs, so easy to peel the egg shell..
Soak eggs in marinate sauce
I tried few batches with difference timing from 6mins- 7mins, we prefer egg done at 7mins, not too runny of egg yolk but still taste soft ..
Ajitsuke Tamago (Japanese flavored soft boiled eggs)
(recipe source: Sauce seasonings as described by Nami Just One Cookbook, by Sonia aka Nasi Lemak Lover)
10 kampung eggs (organic eggs), aged eggs, weight from 54g-58g each
A pot of water enough to cover the eggs completely
A bowl of tap water
Marinate sauce seasonings
2 cups hot water
1 sachet of dashi stock powder
1tbsp Japanese light soy sauce and 1/2tsp dark caramel soy sauce for deeper colouring
1tbsp Mirin
1/2tbsp Sake
1tsp salt
Method
1. Combine sauce seasonings in a bowl, set aside
2. Bring the pot of water to boil, once boiled, lower the heat to let water simmering.
3. Add in eggs and boil for 7mins (water temperature at 94C). (for my induction cooker, cook at 140C)
4. Once done, immediately cool it down it a bowl of tap water. Once cooled down, peel the eggs.
5. Add eggs into marinate sauce and marinate for 3hrs. Stir the eggs from time to time for even colouring.
6. Do not soak them for too long as the whites will turn rubbery and it might taste too salty.
Stay tuned for my easy ramen post which serve with this soft boiled eggs.
I loves this too, will also order addition, hehe...
ReplyDeleteHi Sonia
ReplyDeleteYou are getting very good in Japanese food! Looking at the eggs that done in 7 minutes looks perfect and I guess I am one that like to be done in this timing too ... I like a little soft too
Very beautiful egg yolk, i want try this...because i always cannot cook the egg well!! haha....
ReplyDeleteSonia, nice lor! I love eggs and I will sure love these marinated eggs. Next time when you boil eggs, try put some salt into the water. It will help prevent the eggs from cracking.
ReplyDeleteSonia~~
ReplyDelete这算是溏心蛋吗？？很美的黄~~~
重点是那酱汁吗？？ =)
I've wanted to make eggs like this for a long time!! Will definitely try to make it this Christmas when my children are home. Thank you so much for sharing the recipe :D
ReplyDeleteSasa, 是的，它叫溏心蛋。煮蛋和酱汁都重要。
ReplyDeleteThis is always my favourite part everytime I eat a bowl of Raman...that is to bite into one of these yummy eggs! Delish! Thanks for sharing the recipe. :))
ReplyDeleteI like the yolks of your eggs which cook perfectly. Sure nice with those marinated sauce.
ReplyDeleteYour lava eggs look very wonderfully done. And must be flavorful with the marinade.
ReplyDeleteMy mouth is watering, simple but fabulous!
ReplyDeleteThe eggs are definitely one of my fav things abt eating ramen!
ReplyDeleteoh...you made me want to try this soft boiled eggs again, after failing for few times...hehe
ReplyDeletethis is something new to me, SOnia
ReplyDeletei want to try but must buy dashi and mirin first LOL
thks :)
I love this too! I make this sometimes but not the proper way with dashi, just in soy sauce braisign sauce like soy sauce braised eggs, but softboiled eggs instead. yum yum!
ReplyDeletesimple but stil best..like ur bowl..chantieekk:)
ReplyDeleteAnother fantastic recipe , Sonia ! First , I need to buy that dashi stock powder :D
ReplyDeleteThese eggs are so simple and yet soooo delicious! Absolutely love them!
ReplyDeleteLooks great! Love the soft and yet not too soft and runny filling. Must try!
ReplyDeleteI too love my eggs with soft centre like yours...i am sure they taste much better after marinating in the sauce instead of just soya sauce:D
ReplyDeletesalam sis sonia
ReplyDeleteSalam kenal dari tirana aduka
Nice, i always wondered how to make these eggs, must try. Sonia, i thought eggs crack coz they ar cold wen put into the hot water, no? If room temperature, then wont crack.
ReplyDelete溏心蛋好好吃哦！
ReplyDelete我不吃生熟蛋，但蛮喜欢吃溏心蛋。
i'm not aware of these marinated eggs! as for the cracked egg, i also dont know wor...hehe..
ReplyDelete看到那个软软的蛋黄我就想吃，嘻嘻！
ReplyDeleteThank you so much for the mention Sonia! Your tamago looks perfect. I can eat this any time... We often says the crack of eggs in boiling water is that the heat (for boiling) was too strong and eggs dancing and bumping each other which causes cracks. Not sure if this is the case, but just a thought. :) Now I want to put these on ramen and eat it...
ReplyDeleteSonia,
ReplyDeleteTo prevent the eggs shells from cracking, put the eggs in the cold water and start boiling the water. Start timing when the water starts to boil. For soft yolk like those in you have taken, it takes between 5 to 6 minutes after that.
Skipper
I think it's easier to achieve this type of eggs, if you coil the eggs straight from the fridge. I normally will get this runny egg yolk when I cook it straight from the fridge.
ReplyDeleteSonia,
ReplyDeleteThe last time I saw this in Jessie blog, I bookmarked it.
Now looking at yours, once again sounds so good and yummy :D
mui
boiling eggs with normal temperature water (direct from tap) then when water boils turn off the heat and close the lid for 15min ---> prevent crack. i tried a few times and it works.u can gv a try
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ReplyDeleteyes , the Ramen inside Empire subang jaya do serve very delicious 溏心蛋, we love it too..
ReplyDeleteYou can avoid the cracking adding vinegar to water.
ReplyDelete