Ajitama - jak przygotować idalne jajka do ramenu krok po kroku🥚

Eggs are perhaps the most common and desirable addition to ramen, used in various styles both in Japan and the West. Eggs are served in ramen in various ways – halved, whole, hard-boiled, semi-hard-boiled, or even raw. In today's first episode of my ramen series, I'll show you a simple way to prepare the most popular eggs for ramen: ajitama eggs (shortened from ajitsuke tamago, meaning seasoned egg). The book UNDERSTANDING RAMEN is available at - https://www.topgar.pl RAMEN playlist -    • Ramen   By leaving a comment and a like 👍, you help the channel grow! Thank you! This episode is partnered with BEKO -------------------------------------------------------------------------------------------------------------- Ramen Eggs (ajitama / ajitsuke tamago) - Marinade (1 very large or 2 smaller portions) 2 parts water 1 part soy sauce 1 part mirin Optional additions: garlic, ginger, chili peppers, katsobushi, green onion Chapters: 0:00 Ajitama - what is it? 0:30 Ingredients list 0:45 The history of ramen eggs 1:36 How to boil perfect eggs 2:01 How to prevent eggs from cracking 2:58 Boiling eggs 3:53 Cooling eggs 4:33 Ajitama marinade 6:00 How to marinate ramen eggs 6:20 Reusing marinade 6:42 Peeling eggs 7:02 Peeling with water 7:34 Marinating 8:20 Eggs 8:55 Egg cooking time examples 9:40 New series on ramen