Comments on: Ramen Eggs (Ajitsuke Tamago) (Video) 味付け玉子

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Sat, 07 Oct 2023 20:12:59 +0000

In reply to marjorie. Hello, Margorie! Thank you for sharing your tricks!

By: marjorie

marjorie — Wed, 04 Oct 2023 01:51:02 +0000

In reply to marjorie.

heh. I see we have the same technique – I saw all those people saying “I use vinegar too” … thought you were the one who started that LOL /facepalm — I’m going to go set some eggs out so I can make this recipe later 🙂

By: marjorie

marjorie — Wed, 04 Oct 2023 01:39:18 +0000

my “easy to peel” eggs trick: gently place room temperature eggs into plain boiling water using a slotted spoon. Turn heat down to simmer, or eggs bounce/jump around in the pan causing cracks. Cook for desired length of time. While eggs are cooking, fill a bowl that will hold all the eggs (with room to spare) with ice and water. When desired cooking time has been reached (never more than 9 minutes) turn off the heat. Remove eggs from pan and immediately dunk into ice bath. Leave all eggs in ice bath for 5-10 minutes. The ice bath prevents the green ?sulfur? ring that forms around overcooked egg yolk.

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Sat, 09 Sep 2023 20:58:32 +0000

In reply to Tiffany J. Hello, Tiffany! Yes! It's very simple to make a tasty Ramen Egg! Right? We're glad you're enjoying it!

By: Tiffany J

Tiffany J — Sat, 09 Sep 2023 19:15:47 +0000

Thank you for this recipe! I have always thought that making ramen eggs were really complicated but this was super easy to follow and the eggs turned out great!

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Thu, 31 Aug 2023 05:56:27 +0000

In reply to Chef Ross. Hi, Chef Ross! Thank you for sharing the tips and for your kind feedback!

By: Chef Ross

Chef Ross — Wed, 30 Aug 2023 05:38:56 +0000

This recipe is very good, the only thing I have found in my experience with boiling eggs, vinegar and salt do work a bit better than plain old water. I now use a couple tea spoons of baking soda in lieu of vinegar and salt, honestly a night and day difference. Thats what works for me at least. other than that, these eggs, recipe and Chef are absolutely amazing. Thank you Chef, here’s to more fine Japanese cooking.

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Fri, 09 Jun 2023 02:06:30 +0000

In reply to Marlene. Hello, Marlene. Thank you so much for taking the time to read Nami's post and share your culinary experience with us. Your homemade Ramen recipe sounds amazing and must be incredibly delicious! Happy Cooking!