RAMEN SCHOOL #3 | How to Make Ramen Eggs | 味付け卵 Ajitsuke Tamago | Ajitama

nope this video is not yet making bottle of Robin but bear with me we will get there I absolutely promise we've made soup we've made chashu so we've made our broth and one of our toppings about five elements that go into ramen and today we're making what I think is one of the most important toppings that I never have run without its added thumb which is the contraction of took a time ago or as we'd like to call it in English ramen eggs so I do tomorrow I just get tamago means a flavor infused egg and that's exactly what this is but it's not just that this is one of the big misconceptions when it comes to ramen eggs it's not just putting flavor into an egg it's actually a cured egg you use the flavor from our liquid that will make up our steeping liquid to infuse the egg but also the salt and sugar that's including that liquid actually helps to cure the egg we'll look at the difference between a cure drum and egg one that's been appropriately left to marinade for as long as it needs to and one that hasn't I'll explain that in a bit but first let's get to our eggs these are free-range eggs they're about 65 grams each the key with boiling in there Gala know it's like people who can't cook always say I can't even boil an egg but actually boiling an egg is something that I don't think a lot of people do properly because it's all about controlling the environment eggs are pretty temperamental and so to get a perfect boiled egg at exactly the consistency you want it if you're out by even a couple of degrees you know from 62 degrees to 65 degrees internal temperature of an egg is completely different from 80 degrees to 72 degrees is completely different so you really want to control as much as you can so you can get consistent results every time of course just throwing dozen water boil it for a bit take it back out again and you get a cooked egg you won't get a precision boiled egg but for ramen you want an egg to be boiled to precision and that means controlling the temperature of a water pretty easy to do how long it's in there again pretty easy to do the size the egg again if you're buying the same eggs every time that shouldn't be too hard either and also the temperature of the eggs you can't keep your eggs in the fridge if you want to but you need to adjust that change in temperature so how do we boil an egg I always whether I'm doing ramen eggs or not make a hole in the base of the egg this is just a poultry skewer I'm using that to make a very very small hole in the base of the egg why well for a lot of reasons this is the most important part what it does is first inside the egg there's a little bit of an air pocket and as the egg gets older a lot of the water evaporates from inside and that air pocket gets larger that's what causes an egg to crack when you boil it it's not the egg itself expanding all that much it's the air pocket inside there expanding so if you put a hole in the base of the egg the air pocket can actually release as the eggs being boiled now secondly another reason why this is such an important thing to do is you ever try to peel an egg and it's just not coming away that egg white is sticking to the membrane inside and the membranes different of the show if you have that problem I know that quite a lot of people do you can solve that again with this little hole in the base of the egg don't worry about the egg coming out it's not going to come out there because there's no change of air pressure inside to actually force the yolk out there so the process of cooking area is we're in a boil it living in a socket in some iced water here and what will happen there is the egg when it cools down rapidly will suck water in through that hole which will run around the outside of the egg around the membrane that should release the egg and the membrane from the shell so this is a super super super important step don't skip it because if you do you're gonna end up wasting a lot of eggs particularly when they're soft-boiled bring your cookies for six minutes and so when they're soft inside you run a really great risk of damaging the egg but a little hole like that in the base and so all your problems one thing I will say though don't try and be clever and put two holes in there because if you've got a hole in the top and hole in the bottom the air rushes in the top it pushes the egg out at the bottom and you'll end up with egg white noodles in your boiling water let's go boil our eggs so getting a precision boiled egg is all about time and temperature the temperature is pretty much fine because you're gonna be using boiling water which should be at or very very close to 100 degrees you want to be able to cool that down very quickly so I've got a bowl of ice water here and of course the only variable then is time and we use a timer for that I've set this to 6 minutes because I know that that's right for my size of egg but if you're using smaller eggs of larger eggs you might need to adjust that temperature now lower my eggs straight in and I'll stir them just for the first minute stirring the eggs firstly allows the air to escape and it the yoke in the center of the egg so you don't get it up against the side of the egg or anything like that I mean the time it goes the eggs are straight out and straight into ice water I'll stir that again for another 30 seconds so you don't you any pockets of hot water in there and then I'll leave that for again about six minutes of the eggs can cool completely so while I leave the eggs to cool we can get our flavoring liquid together so this is probably the best thing to flavor your eggs with this is the stock the braising stock from the cherry that we made in the previous video and that's just had the fat skimmed off it I would dilute that one cup of liquid to two cups of water just to reduce the intensity of it a bit but if you didn't want to do this I'm going to show you a very very simple curing liquid for the eggs same ingredients again sake mirin shoyu soy sauce so these are your basic ingredient is quite similar to a teriyaki sauce you can actually use our homemade teriyaki sauce that you might have seen in other videos dilute it down to make a cure for the eggs to that you can add whatever you like can I do tacky mushrooms bonito flakes any of those kind of umami ingredients that we saw in the first ramen video you can add any of that to flavor it it just depends on how you want to flavor your eggs but what you want to bear in mind is you need to have an ingredient of salt so that's coming from the soy sauce and or sweetness so this is from the mirror you can add sugar and salt I've been to Tory Python places white chicken broth places that don't want to use any soy sauce to color the egg because I want this soup and everything in it to be as white as possible and they just cure their eggs in a mixture of sugar salt and chicken stock but it is important to have that sugar and/or salt in the curing liquid so I'll just burn off a bit of the alcohol this mix together with the soy sauce and that will be our liquid so very simple just some sake and mirin into the base of the pot bring that to a simmer what your eyebrows when you do this but just tip the pot slowly flirting it catches fire that's just gonna burn off but in the extra alcohol so I can turn the heat off now soy sauce in two cups of cold water and that is that I just am a liquid that's ready to go so now let's peel these eggs you want to crack it where you've got the hole because these are quite soft inside and if you crack it on its side like you would normally for an egg you can actually damage the egg and it can split open because it is very delicate so just where you made the hole in the base and start to peel the shell away you can see how easily the shells coming away not sticking to the egg white at all and that is exactly the benefit pricking that hole in the base pretty perfect soft cooked egg I just give it one more dip back into the cooling water to remove any water tension that might be holding the last bits of shell on there and pop that into a bowl and repeat the remainder of the eggs now notice how nicely oval-shaped this egg is you know it doesn't have that air pocket that looks like somebody's sort of taken a bite out of it again just poking a little hole in the base the egg solves all your problem [Music] so then on goes how steeping liquid and those can go into the fridge but before I put these into the fridge I want to show you why it's important to steep the eggs it's not just to add flavor to them you know this is one of the biggest perceptions here's the egg that we've just started to marinate and here's some that I've done a little bit beforehand these eggs have been steeping for one day and these ones have been steeping or curing for two days and the difference between these you know from the outside that don't look all that different but the difference is all on the inside so let's cut the egg that we just boiled a couple of minutes ago lovely soft yolk kind of gelatinous white but also completely safe overly cooked egg now let's cut the egg that's been curing for one day you can see the yolk is starting to get a little bit darker because it's now becoming a cured egg yolk and the outside has become a lot firmer the white is a lot firmer than this work here and now for the two day egg you see that for me is a perfect Romany the yolk is darker still it's cured you can see it's starting to cool around the edges and it's much darker on the inside and the Wyatt has become firm without being too tough you see and it's not just the flavor that goes into the egg it's also about the texture of the egg as well you see this just cooked egg it's actually not a great texture from and ramen is a very textural dish you spend a lot of time trying to get the texture of the noodles right the texture of the broth fried and then if you put this kind of like soft flaccid little egg in there it's just nothing when you're eating the bowl around something like this on the other hand it's gonna be a much tastier egg not just in terms of the flavor but in terms of the texture of it you know you want to be able to bite into the white and taste the you want the yolk to be thick and gelatinous you don't want it to just be ordering old soft-boiled egg of course if you wanted to make your eggs even firmer you could leave it for an extra day or you could increase the salt and sugar that went in to the steeping liquid but as it goes zero days one day two day think about the cure of the egg because that is how you make a really great I just get chemical [Music] you [Music]

Channel: Adam Liaw

Views: 1,502,090

Keywords: ramen, eggs, boiled eggs, ramen school, ajitama

Id: F9IepMO2DIc

Length: 10min 45sec (645 seconds)

Published: Fri Aug 23 2019