Ajitsuke Tamago (Marinated Soft-Boiled Eggs for Ramen)

• portionen: 6 servings
• gesamtzeit: 4 hours 25 minutes

Zutaten

1 cup water (about 8 ounces; 225g)

1 cup sake (about 8 ounces; 225g)

1/2 cup soy sauce (about 4 ounces; 115g)

1/2 cup mirin (about 4 ounces; 115g)

1/2 cup sugar (about 3 1/2 ounces; 100g)

6 large eggs

Anweisungen

In a medium bowl, whisk together water, sake, soy, mirin, and sugar until sugar is dissolved. Set aside.

In a medium saucepan, bring 2 quarts of water to a boil over high heat. Pierce the fat end of each egg with a thumbtack to make a tiny hole. (This prevents them from cracking and eliminates the air bubble at the end.) Using a spider or slotted spoon, carefully lower eggs into water. Reduce heat to maintain a bare simmer (about 190°F/88°C). Cook for exactly 6 minutes for a liquid egg yolk and 7 minutes for jammy egg yolk. Drain hot water and carefully peel eggs under cold running water. (The whites will be quite delicate.)

Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least 4 hours and up to 12 hours. Discard marinade. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

Nährwertangaben

• Portionsgröße: makes 6 eggs
• Kalorien: 86 kcal
• Gesamtfett: 5 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 186 mg
• Natrium: 163 mg
• Gesamtkohlenhydrate: 3 g
• Ballaststoffe: 0 g
• Zucker insgesamt: 3 g
• Eiweiß: 6 g