How To Cook Ramen Eggs, According To Ramen King Keisuke Takeda - 8 Days Skip to main content

How To Cook Ramen Eggs, According To Ramen King Keisuke Takeda

Here is the ramen chef's step-by-step recipe for ajitsuke tamago (‘seasoned egg’ in Japanese) — the gooey-yolked, soy-soaked egg in your ramen.

How To Cook Ramen Eggs, According To Ramen King Keisuke Takeda
Click through the next few slides to find out how to cook a gloriously gooey-yolked, soy-infused egg. It's not rocket science, but you'll need some patience. Ingredients: 10 eggs (60g each, with shell on) For the marinade: 100ml shoyu (Japanese soy sauce) 600ml water 40g sugar


PHOTOS: EALBERT HO

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