Recipe of Favorite Seasoned Eggs for Ramen

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, seasoned eggs for ramen. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Seasoned Eggs for Ramen is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Seasoned Eggs for Ramen is something that I’ve loved my entire life. They are fine and they look fantastic.

Marinated or seasoned eggs is one of my favorite ways to eat soft boiled eggs (and even hard boiled eggs). I've tried different versions of seasoned eggs - pickled eggs and Chinese tea eggs being two that I really like. But Ramen Eggs (Ajitsuke Tamago) have always been my favorite! Amen Eggs (Ajitsuke Tamago) are delicious as topping on ramen or enjoyed as snack.

To begin with this particular recipe, we have to first prepare a few components. You can have seasoned eggs for ramen using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Seasoned Eggs for Ramen:

1. Take 4 Eggs
2. Prepare 50 ml ★Mentsuyu (3x concentrate)
3. Take 100 ml ★Water
4. Take 1 tbsp ★Garlic soy sauce
5. Take 1 dash ★Thinly sliced ginger (with skin)
6. Get 150 ml Leftover pork stew liquid + grated garlic

Half-Boiled Ajitama (Seasoned Ramen Eggs) have slightly firm egg whites and luscious custard-like yolks. The sweet soy seasoning give the eggs unbelievable flavor. Famously used as a topping for ramen but can be enjoyed as a snack anytime. Homemade ramen deserves the very best toppings, like these perfectly soft-boiled eggs marinated in a sweet and salty soy-based sauce.

Steps to make Seasoned Eggs for Ramen:

1. Boil the eggs according to your preferences and then peel the shell and soak in ice cold water. Put the ★ ingredients into a pot. Bring to a boil and then let it cool.
2. Put the sauce into a storage bag. Pat the eggs dry and add to the bag. Release the air from the bag and close it tightly. Let sit for 1-2 days.
3. "Simmered Pork Belly & Daikon Radish". Use the leftover liquid from this recipe to soak the eggs. - - https://cookpad.com/us/recipes/154452-pork-belly-simmered-with-daikon-radish
4. "Salt-broth Ramen". - - https://cookpad.com/us/recipes/143424-simple-salt-broth-ramen
5. "Rich Miso Ramen". - - https://cookpad.com/us/recipes/156124-rich-miso-ramen-with-spring-cabbage
6. "Soy Sauce Ramen". - - https://cookpad.com/us/recipes/143423-char-siu-soy-sauce-ramen
7. "Dandan Noodles with Cellophane Noodles & Black Sesame". - - https://cookpad.com/us/recipes/155776-healthy-dandan-noodles-with-cellophane-noodles-and-black-sesame
8. "Meat & Miso Ramen". - - https://cookpad.com/us/recipes/143417-garlicky-meat-miso-ramen

Famously used as a topping for ramen but can be enjoyed as a snack anytime. Homemade ramen deserves the very best toppings, like these perfectly soft-boiled eggs marinated in a sweet and salty soy-based sauce. Split in half and resting on the noodles, they're an amazing accompaniment to enrich and flavor the ramen. If you have broth leftover from chashu pork, it can be. "Ajitsuke Tamago"… is the soft boiled, marinated egg of Ramen fame. This is how I remember it.

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