Cured Ramen Eggs --- You Can’t Stop Eating

 Exclusively for Viewers:

They’re called ajitsuke tamago and they’re in almost every bowl of ramen around the world—we even have a Joule guide for Ultimate Ramen Eggs. But we wanted to make this super simple, so we started with a seven-minute soft-boiled egg and then leveled them up with the soy and mirin curing process that is used when ramen eggs are made.

When it comes to a seven-minute egg, precision is key. This is seven minutes at 212 °F /100 °C the whole time, so finding the most efficient way to maintain that temperature is a must, and we have a trick for that. As for the curing, well, that’s up to you. It can be a quick cure of 20 minutes, or they can cure for a week, but we think they are at their best after 48 hours.