Soft, jammy, and bathed in umami-rich soy marinade, Ramen Eggs (Ajitsuke Tamago) are one of those things that seem way more complicated than they really are. These eggs are all about contrast—firm whites, creamy yolks, and a marinade that does the heavy lifting with barely any effort from you. They’re salty, slightly sweet, and bring enticing flavor and texture that make them the perfect topper for a steaming bowl of ramen.
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And they’re not just for ramen bowls either. They’re great in salads, sandwiches, and, frankly, straight from the fridge as a snack.
These eggs go by different names—Ajitsuke Tamago, Ajitama, Soy Sauce Eggs—but whatever you call them, the formula is the same: soft-boiled eggs marinated in a soy sauce mixture. A lot of recipes try to overcomplicate them. This version keeps it simple without skimping on flavor. The marinade seeps in just enough to season the whites and maintan that sweet spot consistency of a perfectly soft-cooked egg. And the best part? You don’t need any special gear or ingredients.
You’ll need a bit of planning ahead since the eggs need time to sit in the marinade, but the active time is basically nothing. Boil, peel, dunk, wait. The waiting is the hardest part.
Ingredients You Need
Most of the ingredients for Ramen Eggs are pantry staples, but I’ll flag anything that might require a little extra effort to find.
- Eggs: Use large eggs and bring them to room temperature before boiling so they cook evenly and are easier to peel.
- Soy sauce: This is the backbone of the marinade. I use regular Japanese soy sauce, not low-sodium or dark soy.
- Mirin: Adds a subtle sweetness and depth. If you don’t have mirin, a splash of rice vinegar and sugar can work in a pinch.
- Water: Thins out the marinade so the salt doesn’t overpower the eggs.
- Sugar: Balances the salt and adds a hint of sweetness to the marinade.
- Optional flavor add-ins: Things like garlic, ginger, or chili flakes can boost the marinade, but they’re not necessary.
How to Make Ramen Eggs
Despite the short ingredient list, Ramen Eggs do require a little bit of timing and patience. Here’s how to make them:
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- Boil the eggs until the whites are set and the yolks are just slightly jammy.
- While the eggs cook, mix up the marinade by combining soy sauce, mirin, sugar, and water.
- Cool the eggs quickly in ice water so they don’t overcook.
- Gently peel the eggs and place them in the marinade.
- Let the eggs marinate in the fridge for several hours or overnight.
Expert Tips for Success
Ramen Eggs are simple, but a few small details can make them even better. Here are my go-to tips:
- Use a spoon to tap the eggs gently before peeling. Start from the wider end where the air pocket is.
- For easier peeling, use slightly older eggs. Fresh eggs are the hardest to peel.
- Don’t skip the ice bath—it stops the cooking immediately and helps the peel come off clean.
- If you don’t have a small container for marinating, use a zip-top bag. That way the marinade stays in contact with all sides of the egg.
- The eggs get saltier the longer they sit, so don’t leave them in the marinade for more than 24 hours unless you like them very salty.
More Ways to Enjoy Ramen Eggs
Ramen Eggs are usually served as a topping for—you guessed it—ramen, but don’t stop there. I throw them on rice bowls, slice them over avocado toast, or eat them with a little chili crisp as a quick snack.
If you're into soft-boiled eggs in general, these are a great place to start. They’re a cousin of tea eggs and soy-marinated deviled eggs, both of which are also worth trying. You can even use the same method to marinate hard-boiled eggs if you prefer a firmer yolk.
Check out my post on How to Boil an Egg, too, for tips on how to get them just right. You can use hard-boiled eggs to make the best Bacon and Egg Salad sandwiches or Deviled Egg Potato Salad.
Ramen Eggs
Robin Donovan
Ingredients
- 6 pieces large eggs
- ½ cup soy sauce
- ½ cup water
- ¼ cup mirin
- 1 tablespoon sugar
Instructions
- Boil the Eggs: Fill a saucepan with water and bring it to a boil. Gently lower the eggs into the boiling water. Cook them for about 7 minutes, then transfer immediately to a bowl of ice water. Let them chill for at least 5 minutes.
- Peel the Eggs: Once the eggs are cool, crack them gently all over and peel under running water for best results.
- Make the Marinade: In a bowl or measuring cup, stir together the soy sauce, water, mirin, and sugar until the sugar is dissolved.
- Marinate the Eggs: Place the peeled eggs in a small container or zip-top bag and pour the marinade over them. Make sure the eggs are mostly submerged—if not, turn them occasionally. Refrigerate for at least 6 hours and up to 24 hours.
- Serve or Store: Remove the eggs from the marinade and slice in half to serve. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- For a deeper flavor, marinate the eggs overnight, but no longer than 24 hours unless you prefer a very strong soy flavor.
- You can reuse the marinade once more if you're making another batch within a couple of days—just bring it just to a boil and cool before reusing.
- These are best served cold or at room temperature, but they’re also great dropped into hot ramen just before serving.
Excellent and easy!