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Wednesday, April 16, 2014

Ajitsuke tamago / Japanese marinated soft-boiled eggs


As promised , here's the recipe for the marinated soft-boiled eggs . Chashu will be posted sometime next month , hopefully ?!  Hey , it's Lent so , no meat until Sunday . Yeah right , this from somebody who is a lapsed Catholic .

With so many recipes for making soft-boiled eggs online , stay away for those overly complicated instructions , use a thermometer to boil water , steam the eggs instead of boiling ,  only use fresh eggs ( okay , I used fresh eggs ) use a thumbtack to poke a hole in the egg , yada yada ugh ! Making soft-boiled eggs don't have to be stressful !

I admit that I did poke a hole in the egg but after nearly a minute of doing it and the pin couldn't get through the egg shell so , I nixed the idea . The reason for that according to some , so that you can easily peel off the egg shell . Well , I used fresh eggs and the shells peeled off easily , no snag whatsoever !

I did get some pointers at Cookpad , check out that Japanese food recipe community . Loads of amazing and easy to cook Japanese dish !

The marinade is the same ingredients as the one that I used last time for both chashu and the eggs . I scaled down the recipe this time .

Fancy only a soft-boiled egg ? Don't use the marinade - no fuss , no muss  ^___^


Makes 1 1/2 cups 

150 ml water
50 ml light soy sauce
75 ml cooking sake
50 ml mirin 
35 grams Chinese slab sugar ( or rock sugar / light brown sugar / granulated sugar )
2 cloves garlic , skin on 
1 shallot , skin on and cut in half
1 x 1/2-inch ginger , skin on 
1 stalk spring onion , cut into sections

* Put all ingredients in a small saucepan , let boil then simmer over low heat for 5 minutes . Transfer to a bowl and let cool completely . 

* Boil water , take out 5 eggs ( or depending how many you want to cook ) ) from the fridge , wash them ( if prefer ) . Put eggs in  a large slotted ladle and gently drop them to the boiling water , turn down heat to medium and cook , for 6 1/2 minutes , ( don't cover the pot ) stirring from time to time . 

* Meanwhile prepare a bowl with cold water ( use tap water if it is cold or use an ice water bath ) . Transfer eggs to the cold water and let stand for 3 minutes . Pour the marinade into a plastic food bag , use a deep bowl to hold it . Crack egg then gently peel off the shell and into the marinade , repeat with the rest of the eggs . Tie plastic , remove as much air as you can so that all eggs are evenly submerged into the marinade ) . Let them sit for several hours or overnight . 

19 comments :

  1. Hi Anne, I am here to eat your eggs with my eyes! :D I will try this when I have all ingredients at hand. Right now I am short of sake...thanks for sharing, yummy eggs indeed!

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  2. 哇那两粒蛋好诱人哦,中间的溏心真美!!!

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  3. I am not sure if the flavor is for me but the presentation looks perfect:)

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  4. Hi Anne,
    Well, this recipe was certainly worth waiting for, how intriguing. I would never think to marinate soft boiled eggs in such deliciousness. Actually, I would never think to marinate soft boiled eggs at all!!! And that thumb tack trick, lol...that's new to me also. Of course, I haven't made soft boiled eggs in a long time but the next time I do, I will remember this recipe. It sounds amazing! Thank you so much for sharing, Anne...

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  5. They are perfectly done. Did you cover the saucepan while boiling the eggs?

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    1. Angie , no , I didn't cover the saucepan while boiling the eggs . Will edit the instruction , thanks for asking about that :D

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  6. oh this sounds so good I've never marinaded eggs before. I've had those Chinese tea eggs but these just sound delicious. I've had them in Japanese restaurants but I had never really thought about how they were made lol

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  7. Anne, I came to check your reply to my comment but my comment is not here. Anyway, this looks terrific. Today I was reading baking section in Globe life & arts paper, where they have baked a muffin with soft boiled egg inside. Now I am so curious to check your recipe and that muffin recipe. Have a good weekend!

    I am republishing my comment. Tell me if the first two are there or not.

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  8. Hi Anne,
    That plate should be on my table! It looks so yummy! Perfectly done! Would love to try this one of these days! Meanwhile, roll some Ajitsuke Tamago over!

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  9. Those eggs turned out beautifully! I would love to try this one day, it'll be so much cheaper to make them at home. Over here, they charge extra 3 dollars per egg at ramen joints!

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  10. Anne, I super love these eggs. I always have to order at least 2 for myself whenever I eat ramen. Have already bookmarked this.

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  11. Hi Anne,Happy Easter! Your Ajitsuke tamago look lovely and sound flavourful too! Yummy :)

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  12. I always wondering how the make these Japanese soft-boiled eggs! Now the sifu has thought me.hehe

    Perfect soft boiled eggs there, Anne!

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  13. Hi Anne, I want some...:)) Yours look sooo good and appetizing. Thanks for sharing the recipe. Beautiful pictures.

    Have a wonderful week ahead,regards.

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  14. ohh,lindo ver estos huevos frescos y la yema amarilla una idea fantástica,abrazos

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  15. Oh no, you made it so perfect, look at the runny egg yolks, so tempting!

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  16. Looks so good ! I've never tried this before . Another recipe that I'm bookmarking ;)

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