I'm sure you've seen Shoyu eggs in your favorite Ramen. Shoyu eggs show up at Breakfast, Lunch and Dinner.
If you can boil water you can make Ajitsuke Tamago
Eggs, Soy Sauce, Mirin, Water
- 3/4 cup soy sauce
- 2 Tablespoons of vinegar (use your favorite vinegar)
- 1 Tablespoon sugar
- 1/4 cup water
- 6 Large Eggs
Be creative and add other seasonings such as: Ginger, Garlic, Vinegar (Rice Vinegar, Sherry Vinegar, Balsalmic), scallions, chili's
mix the soy sauce, mirin, sugar and other seasonings and whisk until the sugar is dissolved
6 Minutes, 45 Seconds
Bring a large pot of water to a boil, carefully place the eggs into the rolling boiling water (room temperature eggs are best to minimize the potential for cracking due to temperature shock) using a slotted spoon or ladle. Slowly stir the eggs in the water for the first 2 minutes to distribute the heat evenly. Boil the eggs for exactly 6 minutes & 45 seconds. Then carefully remove the eggs and shock the eggs in an ice bath to stop the cooking process. When the eggs are cool enough to handle, crack the shells and peel the eggs. The eggs will still be soft so be careful when you peel them. Transfer the cooked eggs into the soy sauce mixture and marinate in the fridge for at least two hours and up to six hours or overnight. Make sure the eggs are completely submerged in the marinade. You may also pour the marinade into a ziplock bag and periodically rotate the eggs around to insure they get evenly marinated.