Ramen Eggs (Ajitsuke Tamago)

• 4 large eggs↗
• 1/4 cup Toyo↗
• 1/4 cup mirin
• 1/4 cup sake
• 1 tsp Asukal↗
• 4 cup Tubig↗

Mga hakbang

1. 1.Whisk soy sauce, mirin, sake, and sugar together in a small saucepan. Bring to a boil, simmer 1 minute, then cool completely before using.▶0:27
2. 2.Bring 4 cups of water to a full boil. Gently lower in the cold eggs and boil exactly 7 minutes (6-6.5 min for a runnier yolk, 8-9 min for a custard-like yolk), rolling gently with chopsticks so the yolks stay centered.▶1:07
3. 3.Immediately transfer the eggs to an ice water bath and let sit 15 minutes until completely cooled.▶2:25
4. 4.Peel: crack the shell at the wide bottom end and peel upward toward the pointed top; dip in ice water to help release the shell.▶3:07
5. 5.Place the peeled eggs in a ziplock bag with the cooled marinade, press out all the air, and seal tightly.▶3:25
6. 6.Refrigerate 8 hours to overnight (do not exceed 12-24 hours or the eggs become too salty).▶3:44
7. 7.Remove from the marinade and slice in half to serve. Keeps refrigerated 3-4 days; do not reuse the marinade.▶4:04