Boiled eggs are delicious when eaten with salt, but you can experience a distinctive flavor with Nitamago. Japanese seasonings give the egg whites a rich taste that complements the yolks well. This dish is also known as 'Ramen Egg' outside of Japan.
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What is Nitamago?
Nitamago is a dish made by boiling eggs and soaking them in Japanese seasonings, such as mirin and soy sauce. "Ni" is short for 'Niru,' which means to boil, and "tamago" refers to eggs. By soaking eggs in a seasoned solution, they absorb flavors, resulting in a subtly sweet and flavorful taste with richness.
In Japan, it is common to cook this dish until it reaches a soft-boiled consistency. With soft-boiled eggs, you can enjoy a moist and creamy texture. Of course, you can adjust the boiling time according to your preference.
This dish can be enjoyed on its own or as an accompaniment to rice. It is also a popular ingredient in ramen and is loved by many in Japan. By the way, it is also called "Ajitsuke Tamago" or "Ajitama." They all refer to marinated eggs, and there is no difference among them.
Differences by boiling time of eggs
You can adjust the firmness of the eggs according to your preference by paying attention to the amount of water, boiling time, and heat level.
The following shows the changes in egg consistency at different times when they are taken freshly from the refrigerator and boiled over medium heat in plenty of water. Use this as a reference to achieve your desired state.
5 mins: The egg white begins to set.
6 mins: The outer part of the yolk slightly solidifies but still flows when cut.
7 mins: The egg becomes soft-boiled. The yolk is slightly firm and flows out less, while the white is set but still tender.
8 mins: The egg remains soft-boiled. The center of the yolk is runny, but it hardly flows out when cut.
9 mins: The yolk is less runny but still moist.
10 mins: The outer part of the yolk is hard-boiled, but the center is still moist.
11 mins: The yolk is quite set.
12 mins: The egg is mostly hard-boiled. The yolk is almost fully cooked.
Concerned about food poisoning?
Since nitamago is made by boiling eggs, there is generally no need to worry about food poisoning. The reason is that Salmonella bacteria, the main cause of food poisoning from eggs, are killed by heating eggs at 167°F (75°C) or above for at least one minute.
However, if you are still concerned about the hygiene of eggs available in your area, it is recommended to hard-boil them. Additionally, if you are planning to include this dish in your bento (lunch box), it would be safer to hard-boil them for hygienic reasons.
Ingredients
- 4 eggs
Seasonings:
- 2 Tbsp sake
- 2 Tbsp mirin
- ½ Tbsp sugar
- 3 Tbsp soy sauce
Step-by-step instructions
🕒 Total 2 hrs 20 mins
This recipe calls for boiling eggs for 7 minutes to achieve a soft-boiled consistency, but you can adjust the boiling time according to your preference.
Step 1
Fill a large pot with plenty of water and bring it to a boil. Once it comes to a boil, reduce the heat to medium and carefully add the eggs, which should be fresh from the refrigerator, one at a time using a ladle. Boil them for 7 minutes or for your preferred duration.
Step 2
After boiling, promptly cool the eggs with cold or running water to minimize residual heat. Then, peel off the shells.
Step 3
Mix the seasonings (sake, mirin, sugar, and soy sauce) in a small pot and bring it to a boil. Once it comes to a boil, turn off the heat and let it cool down. It is more efficient to start preparing while the eggs are boiling.
Step 4
Place the boiled eggs and the seasoning mixture in a ziplock bag and seal it, removing as much air as possible. Let them sit in the refrigerator for 2 hours. (The longer you let them soak, the stronger the flavor will become.)
To Store
You can store it in the refrigerator for up to 3 days. However, if it is hard-boiled, you can store it for up to 6 days.
Tips on how to make
- The water used to boil eggs should be filled enough to cover them. It is possible to boil eggs with water that is only halfway up the eggs, but in that case, cover the pot with a lid.
- It is recommended to add the eggs after the water comes to a boil. When you place the eggs in room temperature water and then bring it to a boil, it becomes difficult to determine the cooking time to achieve a soft-boiled consistency. However, this doesn't matter if you are making hard-boiled eggs.
- If you let the eggs come to room temperature before boiling them, you should reduce the boiling time by 30 seconds to a minute (varies depending on the room temperature). In this case, you will need to wait until the eggs reach room temperature, but the likelihood of the eggs cracking during boiling will decrease.
Recipe Card
Nitamago (Japanese Seasoned Boiled Egg)
Ingredients
- 4 eggs
Seasonings:
- 2 Tbsp sake
- 2 Tbsp mirin
- ½ Tbsp sugar
- 3 Tbsp soy sauce
Instructions
- Fill a large pot with plenty of water and bring it to a boil. Once it comes to a boil, reduce the heat to medium and carefully add the eggs, which should be fresh from the refrigerator, one at a time using a ladle. Boil them for 7 minutes or for your preferred duration.
- After boiling, promptly cool the eggs with cold or running water to minimize residual heat. Then, peel off the shells.
- Mix the seasonings (sake, mirin, sugar, and soy sauce) in a small pot and bring it to a boil. Once it comes to a boil, turn off the heat and let it cool down. It is more efficient to start preparing while the eggs are boiling.
- Place the boiled eggs and the seasoning mixture in a ziplock bag and seal it, removing as much air as possible. Let them sit in the refrigerator for 2 hours. (The longer you let them soak, the stronger the flavor will become.)
Notes
- This recipe calls for boiling eggs for 7 minutes to achieve a soft-boiled consistency, but you can adjust the boiling time according to your preference.
- You can store it in the refrigerator for up to 3 days. However, if it is hard-boiled, you can store it for up to 6 days.
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