There is no surprise if Ajitama is the best-loving Ramen topping for many. In this post, we go over my simple recipe and a few tricks for making best-class Ajitama at home.
I'm slightly tickled that the eggs called for actually specify "chicken eggs". When I google for recipes, they usually just say "eggs". But yes, this totally makes sense because I eat so many types of eggs like quail, ostrich, roe of different kind. Also! Looking forward to making my very own Ajitama after I move to a new place with a dedicated solo kitchen to experiment in a few months :') Saving this recipe~~
I was overthinking so much when I decided to specify it should be chicken eggs... Then I just thought it would be better to just be as clear as possible.
Not that you can't use others, virtually, but then the recipe will be different (which I always do anyway, adapt others recipes to my feelings). Sure you can't boil a quail or ostrich egg for 6 minutes and expect it to have the same result, we need a little bit more of math there!
I'm slightly tickled that the eggs called for actually specify "chicken eggs". When I google for recipes, they usually just say "eggs". But yes, this totally makes sense because I eat so many types of eggs like quail, ostrich, roe of different kind. Also! Looking forward to making my very own Ajitama after I move to a new place with a dedicated solo kitchen to experiment in a few months :') Saving this recipe~~
So someone noticed!
I was overthinking so much when I decided to specify it should be chicken eggs... Then I just thought it would be better to just be as clear as possible.
Not that you can't use others, virtually, but then the recipe will be different (which I always do anyway, adapt others recipes to my feelings). Sure you can't boil a quail or ostrich egg for 6 minutes and expect it to have the same result, we need a little bit more of math there!
Anyway, let us know when you try this Ajitama!
Definitely, I appreciate the specificity~