Eggs Ajitama

Hanjuku Yudetomago

Ajitama

Do these in small batches, 4 to 6 eggs so you have tight control. Always do more than you need as you may have one or more that don't peel well.

1. Pierce EGGS on the big end - doesn't help for peeling, but does help to prevent bursting.
2. Important: this step makes the eggs more peelable, breaking the undershell membrane from the egg white.
   In a sauce pan, bring plenty of water to a rolling boil. Set Eggs in the water for 30 to 40 seconds over high heat. Pour out as much water as you can, and chill eggs with a splash of cold water. Pour that out and fill the pan with cold water to 1/2 inch over the eggs.
3. Place pan on high heat. Bring up to a full boil (eggs will start to rattle around and bubble rise) immediately turn off the heat.
4. Time you eggs precisely. For Medium Eggs, about 2 minutes for yolks quite liquid, 2-1/2 minutes for jelly with a little liquid in the center and slight setting on the outer surface. By 3 minutes yolk will be completely solid and flavor will have changed substantially. Large eggs will take about 30 seconds longer.
5. Immediately, stop the cooking by pouring out the hot water while pouring in cold water. After a couple of changes of water, let them cool thoroughly.
6. Crack the shell against your cutting board and peel off the shell, very gently and patiently, as the whites are still tender. Doing it under cold running water may help.
7. Place Eggs in a bowl of cold water so they float and stay round.

1. Mix all Sauce items in a sauce pan. Bring to a boil, then simmer until all Sugar is dissolved. Let cool completely
2. In a container large enough so the eggs will float fairly loose, place both Sauce and Soft boiled Eggs.
3. Refrigerate Sauced Eggs for 8 to 10 hours. Much beyond 10 hours they may begin to get rubbery.
4. Drain Eggs. Keep refrigerated, but let warm to room temperature for Ramen.
5. For Ramen, cut an Egg in half lengthwise (a wire cutter works best - see Egg Tools). After placing other Toppings, float Egg half (one or two as per preference) in the Soup, cut side up. Serve immediately.