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–+ servings

Egg Noodles for Ramen (Chijire Tamago Men)

Prep Time30 minutes
Resting Time12 hours 30 minutes
Total Time13 hours
Author Yuto Omura
Servings 4 servings

Ingredients  

  • 300 g bread flour or high-gluten flour
  • 105 g egg + water whole egg plus filtered water, total 35% of flour weight. E.g. 50g egg + 55g water = 105g total liquid weight.
  • ½ tsp salt fine sea or kosher, avoid iodized
  • potato starch (katakuriko) or cornstarch for dusting

Instructions 

  • Sift 300 g bread flour into a large bowl and make a well in the center.
    sifting flour into a mixing bowl
  • Place a measuring jug on digital scales and set the weight to zero. Crack an egg into the jug to weigh it, and then top up with filtered water so that the total is 105 g egg + water. (See note if doubling or tripling the recipe.)
    weighing a cracked egg in a glass jug on a digital kitchen scale
  • Add ½ tsp salt and whisk until the salt is completely dissolved and everything is combined.
    whisking egg white and egg yolk together in a glass jug
  • Pour the mixture into the well in the flour little by little while whisking with chopsticks.
    whisking egg and flour in a mixing bowl with chopsticks
  • Whisk until large shaggy crumbs form.
    flakes of egg ramen noodle dough
  • Transfer to a sealable ziplock bag and rest for 30 minutes at room temperature.
    egg ramen dough in a ziplock bag
  • After 30 minutes, place the bag on the floor and knead it with your feet until it has pressed together to form a dough.
    stepping on ramen noodle dough in a sealed plastic bag to knead with feet
  • Remove the dough from the bag and fold it in half. Return it to the bag and knead with your feet again. Continue to fold and knead until the dough becomes smooth.
    folded ramen noodle dough
  • Return the dough to the bag, seal securely and refrigerate overnight, preferably 24 hours if time permits.
    kneaded egg ramen noodle dough in a ziplock bag on a white background
  • Transfer the dough to a clean surface and dust the top with potato starch (katakuriko). Roll it as thin as you can by hand and then cut it into 4 smaller pieces so that they fit the width of your pasta machine.
    rolling ramen noodle dough thin on a marble effect kneading board
  • Starting with the widest setting (for me, it's "0"), roll each piece through the pasta machine. Reduce the thickness and repeat until your dough is about 1.5mm thick. (For me, I roll until I reach setting "5").
    rolling egg ramen noodle dough through a pasta machine on "2" setting
  • Attach a 2-3mm cutting attachment and feed each piece through.
    rolling egg ramen noodle dough through a cutting attachment on a pasta machine
  • Sprinkle each batch with potato starch (katakuriko) to prevent sticking.
    sprinkling homemade egg ramen noodles with starch
  • Gently knead and scrunch the noodles to create the wave effect. If you notice the noodles sticking together, add more starch.
    pressing homemade egg ramen noodles
  • Bring a pot of water to a rolling boil and boil the noodles for 1 minute 30 seconds. Alternatively, wrap and refrigerate for 2-3 days, or freeze for up to 1 month.
    homemade egg ramen noodles boiling in a pot of water on the stove top
  • Enjoy!
    cooked egg ramen noodles in a black bowl on a white background

Notes

  • If doubling or tripling the recipe, keep in mind that the total weight of water + 1 egg should always be 105g. Using 2 eggs would mean 2 eggs + water = 210g, 3 eggs + water = 315g and so on.
  • Dissolve the salt fully in the liquid before mixing.
  • Lower the pasta machine rollers one notch at a time. Skipping settings can tear sheets and jam the gears.
  • Dust freshly cut noodles generously with starch to stop high-hydration strands from sticking.
  • Store dusted noodle portions airtight for up to 3 days in the fridge or 1 month in the freezer. Cook from frozen and add about 1 extra minute.
  • Recommended ramen recipes: Miso, Shoyu, Hiyashi Chuka, and Vegetarian Miso.