You Will Want to Cook These Seasoned Tea Eggs Over and Over Again.
If your favorite part of the hot ramen is the egg-flavored part, you’ll love this. You’ll love how easy it is to make them even bigger.
Seasoned eggs – ajitsuke tamago or shoyu tamago – are soft-boiled eggs that are soaked in a marinade until they are very flavorful. The salinity of the soy sauce is mixed with the custard yolk of a soft-boiled egg to make one of my favorite snacks. This version is a variation on the classic recipe using a little Chinese tea for an extra layer of flavor.
Here’s what you need:
- Pack of oolong tea
- 1 cup soy sauce
- 1 glass of hot water
- 2 tablespoons sugar
- ΒΌ cup mirin (sweet rice wine)
- A little star anise to taste (3 or 4 will do)
- Eggs (do a dozen at a time)
First you need to boil a few soft-boiled eggs. Yes, soft-boiled . If you’re a weirdo, you can hard-boil them.
Follow our guide on how to make perfect peeled eggs . Instead of simmering for 7 minutes, however, try about 6 minutes. While they are cooking, combine the soy sauce, sugar, mirin, and star anise in a large bowl. Then submerge the oolong tea in hot water.
Once the eggs are peeled, pour the tea into the marinade and stir. Then, toss the eggs into the bowl with everything else. Cover the bowl, refrigerate and let them sit for at least 4 hours for the eggs to absorb all of the goodness. It’s even better if you can let them soak overnight.
And it’s all! They are ready to eat. Cut them in half and serve with a bowl of ramen. Or just eat them as they are. This is what I do. You will never want to eat normal hard boiled eggs again.