Comments on: Ramen Egg (Ajitsuke Tamago – 味付け玉子)

By: Julia

Julia — Tue, 18 Feb 2020 17:11:17 +0000

The recipe for marinade has 5 stars from me! But unfortunately I have no egg cooker and followed the recipe for making soft eggs. Unfortunately in the end were not the consitency that was suitable for marinating. I had to boil eggs once again. I followed the method when you submerge eggs into cold water, smth like these: https://freefoodtips.com/how-to-make-soft-boiled-eggs-on-the-stove/

But eggs after that sauce were yummy! Easy recipe with so few ingredients!

★★★★★

By: Caroline Phelps

Caroline Phelps — Mon, 17 Feb 2020 14:41:51 +0000

In reply to Alex. Hi Alex, I'm so glad your son likes them! I would suggest soaking them a couple of hours early before bedtime so you can flip them over every 30 minutes or so to help the color even out. I usually do it in the afternoon and drain the liquid after 5-6 hours since I don't like them too strong. Keeping an eye on them gives them a nice, uniform color :)

By: Alex

Alex — Mon, 17 Feb 2020 05:10:09 +0000

These have become a huge hit with my son for his school lunch, so much so I am having to do six at a time lol.
One thing I am having trouble with and that is getting an even colour form the marinade, quite often I will have eggs that still have a white patch on them after soaking overnight. Any ideas?

★★★★★

By: Joey Lam

Joey Lam — Fri, 20 Sep 2019 05:25:31 +0000

Hi! How did you calculate the nutrition value of these ramen eggs? 🙂