what kind of egg do they use at ramen restaurants?

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  • what kind of egg do they use at ramen restaurants?


Answer #1 | 23/12 2013 07:39
It's called "ajitsuke tamago" in Japanese. It's often marinated AFTER cooking to give the brown color and requires a bit of careful temperature control, but very do-able at home. Best wishes!
Positive: 50 %
Answer #2 | 23/12 2013 05:29
They are normal eggs stained from soy sauce or other dark liquids. I personally rather have unstained soft boiled egg with noodle from fresh raw. If you are making instant ramen, I suggest raw egg 1 min before noodle is finished to poach it. Bury it under the noodles. Pop the york half way through eating and it become awesome gravy sauce for your noodle. If you want to enjoy more, slurp and eat at right moment. It will be chewy like melted cheese rather than soggy. Also part of enjoyment is swallowing without chewing too much. And minds well drink the soup. I would suggest only use about 1/2 of soup base if you are worry about salt.
Positive: 50 %
Answer #3 | 23/12 2013 11:09
It will be regular and made like an egg drop soup Slowly pour in the beaten eggs while stirring the soup. The egg will spread out into ribbons. Turn off the heat and garnish with a few more chopped green onions. Serve immediately. Dune
Positive: 50 %
Answer #4 | 23/12 2013 04:50
It's a tea egg
Positive: 33.333333333333 %

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