Shoyu Tamago/Ajitsuke Tamago or simply Tamago Eggs!
I have always had a soft spot for Asian Cuisines,mostly the Chinese cuisines. But then being Mauritian I am not too familiar with the traditional names because to be honest I don’t eat out a lot.However I watch a lot of culinary shows and I am so passionate about Food Documentaries. There are so many to mention but the most recent one I really loved was A Cook Abroad. Six great Chefs would go on a culinary journey abroad and explore the rich traditions of the respective country and it is amazing how food holds such an important place in the lives of everyone.Some are connected to their traditional breads.And some simply eating on banana leaves would mean paying respect to their traditions. I am always so fascinated to discover more and learn more because to be honest it’s like a safari out there when it comes to rich cultural and traditional foods of many different countries.
Oh yes,true let us return to our eggs! There are so many different ways one likes to eat eggs.And when it comes to soft boiled eggs,then I guess we all have our own way that works perfectly for us. However Ramen Eggs are quite special because even though it is soft boiled,the yolk is never fully cooked.It is semi cooked and running as well as creamy type of egg yolk.Lately I have noticed that there is a sort of Ramen craze that has been going on.Everybody are so overwhelmed when it comes to Ramen. Mainly because of the freshness of the Ramen noodles,their fragrant broth made from ginger and scallions and also the additional sauces and veggies topped.But the most important part that lures you is definitely the marinated soft boiled eggs. Atleast for me! I found these eggs so fascinating and gorgeous especially the egg yolks.They are of an amazing colour. The good thing is that they can be eaten as a side dish or even as an appetizer or better part of your Bento boxes.
Preparation time : 10 mins
Cooking time : 6 mins
- 3 Eggs
For the Marinate:
- 1 cup of Dark Soy Sauce
- 1 cup of Water
- 1 Star Anise
- 1tsp of finely chopped Ginger
- 2 cloves of Garlic
- 1/2 a cup of finely chopped Scallions/Spring Onions
- 2 tsp of Brown Sugar
- Salt/Pepper to taste
- 2 tsp of Sake/Mirin (Rice Wine) (Optional)
- Place 1/2 a ltr of water to a boil in a saucepan.
- When the water comes to a boiling point,carefully add the eggs in,one at a time.
- After you have added your eggs,keep stirring for approx. 2 mins gently making a swirl.
- Leave to boil for 6 mins only.Make sure you set your timer to 6 mins.
- Remove and strain in iced cold water so that it stops the cooking and also for you to be able to peel them off easily.
- Leave to cool off in the iced cold water while you make your sauce for the marinate.
- In another saucepan,add all the above ingredients to a boil and turn off the gas when it starts to bubble out.
- Leave the sauce to cool down to room temperature.
- After an hour or so,peel off your eggs and leave to marinate overnight in the soy sauce in the fridge.
I had them as breakfast so much I was eager to try them. The most intriguing part was to see how did my egg yolks turn out. Oh yes it was my first time at making them that is why the haste to tuck into them. And when I cut into one of them, I was speechless. I mean look at the egg yolk! Running and also creamy soft just like custard! I don’t think at that precise moment there would have been anything as mesmerizing at this egg yolk. I almost ate that of my siblings as well. Pardon me but how can you resist not having more than one egg.Surprisingly they were so light and even though being fully stuffed they didn’t feel heavy on my stomach at all. Normally when you eat boiled eggs,sometimes you feel like they still haven’t yet digested their way through your stomach. But I can ensure you these soft boiled Ramen eggs are the most delectable thing ever and I am sure you will never have boiled eggs the same way you used to.
Hopefully you like this simple food post of mine and I would love to know what are your favourite cuisines.What are your most favourite dish from that typical cuisine as well which you can’t get enough every time you go out.
Else do you love Ramen Eggs as much as I do? I would love to hear your love for them.
Take care and keep cooking.