Boiled eggs are delicious when eaten with salt, but you can experience a unique flavor with Nitamago. Japanese seasonings give the egg whites a rich flavor that complements the yolks well.
It is also a popular ingredient in ramen and is loved by many people in Japan. You can enjoy it by itself or as an accompaniment to rice.
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What is Nitamago?
Nitamago is made by boiling eggs and soaking them in a seasoning liquid, such as soy sauce and mirin. Ni is short for niru, which means to boil, and tamago refers to eggs.
In Japan, when making nitamago, it is common to cook the egg yolk until it reaches a soft-boiled consistency. With soft-boiled nitamago, you can enjoy the smooth texture of the yolk. Of course, you can adjust the boiling time of the eggs according to your preference.
By the way, nitamago is also called "ajitsuke tamago" or "ajitama" in Japan. They all refer to marinated eggs, and there is no difference among them.
Difference by boiling time of eggs
You can adjust the firmness of the egg yolks according to your preference by paying attention to the amount of water, boiling time, and heat level.
The following shows the changes in the consistency of the eggs at different times when they are freshly taken out of the refrigerator and boiled over medium heat in plenty of water. Use it as a reference to achieve the desired state.
5 mins: The egg white begins to set.
6 mins: The outer part of the yolk is slightly solidified, but still flows out when cut.
7 mins: The egg becomes soft-boiled. The yolk is slightly firm and flows out less. 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. This is because salmonella bacteria, the main cause of food poisoning from eggs, are killed by heating eggs at 150°F (75°C) or above for 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're planning to include nitamago in your bento (lunch box), it would be safer to hard-boil them for hygienic reasons.
Reuse of seasoning liquid
The seasoning liquid used for nitamago is recommended for one-time use only. However, if you don't mind losing some of the flavor, it can be reused. It can also be used for other dishes such as nimono (Japanese simmered dishes).
Ingredients
- 4 eggs
- 2 Tbsp sake (A)
- 1 Tbsp sugar (A)
- 2 Tbsp mirin (A)
- 3 Tbsp soy sauce (A)
Step-by-step instructions
🕒 Total 2 hrs 20 mins
This recipe calls for boiling the eggs for 7 minutes to achieve them 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 reaches 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
Remove the eggs from the pot and promptly cool them with cold or running water to minimize residual heat, and then peel off the shells.
Step 3
Add A (sake, sugar, mirin, soy sauce) to a small pot and bring the mixture to a boil. Once it reaches a boil, turn off the heat and let it cool down. It is more efficient to start cooking while the eggs are boiling.
Step 4
Place the soft-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, occasionally turning the eggs. (The longer you let them sit, 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 the eggs should be filled enough to cover the eggs. It is possible to boil eggs with water that is half the height of 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 put the eggs in room temperature water and then bring the water to a boil, it becomes difficult to determine the cooking time to achieve a soft-boiled consistency. However, this doesn't matter if you want to make 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'll need to wait until the eggs reach room temperature, but the likelihood of the eggs cracking while boiling will be lower.
- To prevent as much egg white from coming out when boiling eggs, add 1 Tbsp of vinegar to the water. Vinegar has the ability to coagulate proteins, so it will help solidify the egg white without it leaking out, even if the shell cracks.
Recipe Card
Nitamago (Japanese Seasoned Boiled Egg)
Ingredients
- 4 eggs
- 2 Tbsp sake (A)
- 1 Tbsp sugar (A)
- 2 Tbsp mirin (A)
- 3 Tbsp soy sauce (A)
Instructions
- Fill a large pot with plenty of water and bring it to a boil. Once it reaches 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 8 minutes or for your preferred duration.
- Remove the eggs from the pot and promptly cool them with cold or running water to minimize residual heat, and then peel off the shells.
- Combine A (sake, sugar, mirin, soy sauce) in a small pot and bring the mixture to a boil. Once it reaches a boil, turn off the heat and let it cool down. It is more efficient to start cooking while the eggs are boiling.
- Place the soft-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, occasionally turning the eggs. (The longer you let them sit, the stronger the flavor will become.)
Notes
- This recipe calls for boiling the 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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