We’ve been thinking about making sous vide ramen egg aka ajitsuke tamago for some time. I always thought the sous vide would be the perfect machine to do the job, taking most if not all of the guesswork out. I found out that eggs are a bit more temperamental and require more attention than I initially thought. Getting the perfect center was not the hard part … but peeling those things are a different story! We tried boiling for 6.5mins, sous vide at 190F for 8.5mins, and a combination boil 3 mins and sous vide 165 for 15mins.
New videos every Wednesday! Subscribe for more awesome sous vide recipes:
/ kindofcooking
If you're planning to purchase equipment, please consider using our affiliate links. It helps us to support the channel.
Anova sous vide: bit.ly/KoCAnovaSV
Instagram:
Carmen @harrocarmen
Kevin @kindof_cooking
Ingredients
- up to 12 eggs
- 1 cup soy sauce
- 1/2 cup sake
- 1/2 cup mirin
- 1 cup water
Recipe:
- Heat medium size pot or saucepan on medium heat.
- Pour in Sake and Mirin.
- Allow alcohol to burn off.
- Turn off the heat and add water and soy sauce.
- Stir and set aside.
- Alternatively, you can skip all this and just use the marinade from your chashu pork
Method 1: Boiling Method
- Bring a pot of water to boil - enough to cover the eggs by 1inch
- Remove the eggs from the fridge just before ready to boil.
- Poke a small hole in the fatter side of the egg using a thumbtack or similar
- Gently place all the eggs into the boiling water
- Boil for exactly 6 mins 30 seconds
- While eggs are boiling, prepare an ice bath
- Once timer is up, remove the eggs immediately and put them straight into the ice bath
- Peel the eggs promptly
Method 2: Sous Vide
- Set water bath to 190F
- Remove the eggs from the fridge just before ready to drop in
- Poke a small hole in the fatter side of the egg using a thumbtack or similar
- Gently place all the eggs into the water bath
- Sous vide for 8 mins 30 seconds
- While the eggs are in the sous vide prepare an ice bath
- Once timer is up, remove the eggs immediately and put them straight into the ice bath
- Peel the eggs promptly
Marinating the eggs:
- Put the eggs into a bowl large enough to fit
- Pour the marinade over the eggs until just covering
- Put a piece of paper towel over the eggs in the liquid to ensure that it gets marinade all over
- Refrigerate for 24 hours.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#sousvide #ramen #sousvideegg