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  • Jimmy Wong

Ajitsuke Tomago, japanese soft boiled egg

Updated: 4 days ago

This japanese 6 minute soft boiled egg is one of my favourite ways to eat an egg. Umami flavours with a decadent gooey centre. Great on my favourite  ramen dish or eaten on its own, the texture and flavour are just out of this world.




Serves: 6 eggs


Ingredients: 

6 x eggs (70g)

1tbsp Soya sauce

3tbs Dashi /soba noodle sauce

1cup water


Method:

Bring a pot of water to a rolling boil

prepare a bowl of water with ice

Set the timer for 6 minutes

Place the eggs gently into the boiling water, start the time. Be sure to move the eggs around for the entire 6 minutes

On 6 minutes, place the eggs into the cold bowl of water

In a separate bowl place 1 cup of water and the soya sauce and dashi. Once eggs are cooled (about 10 minutes) peel and place in the marinate and keep in refrigerator overnight. In the morning the eggs are ready to be cut and is ready to eat in your favourite ramen, brunch or on its own.

Enjoy!


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