Ramen Eggs (Ajitsuke Tamago)

Marinated ramen eggs taste delicious on a bowl of ramen or as a snack. Learn how to make these delicious soft-boiled eggs at home!

Table of Contents

• 🛒 Ingredients
• 👩‍🍳 Visual Step-by-Step Instructions
• 🫙 Make-Ahead & Storage Instructions
• 🥚 More Japanese Recipes
• 📖 Recipe
• 💬 Comments

If you’re already a big ramen fan, you’re probably familiar with ramen eggs, known in Japan as Ajitsuke Tamago or Ajitama. The lightly browned egg with its slightly runny egg yolk is what makes any bowl of ramen soup perfect! 

To make them, fresh eggs are boiled until waxy soft, quenched in ice water, and then soaked overnight in a Japanese marinade consisting of soy sauce, mirin, sake, and sugar. This provides the typical brown color of ramen eggs and a wonderful, salty umami flavor.

Ramen eggs can also be used as a topping for salad, bento box, poke bowl, as a sandwich filling, or as a snack. For example, I like them on crispbread with some chili oil, toasted sesame seeds, and sliced scallion. They are very tasty, low in calories, low in carbohydrates, and high in protein!

Here you can find valuable tips on how to make this marinated ramen egg recipe at home with only 5 ingredients – they taste as good as in your favorite ramen bar, I promise! 😉

🛒 Ingredients

See recipe card for quantities.

• Eggs → Use fresh organic eggs if possible.
• Soy Sauce → For the saltiness!
• Mirin → A sweet Japanese rice wine (containing alcohol). You can get the best one at the Asia Shop. Can be substituted with rice vinegar and sugar.
• Sake → Sake is a Japanese alcoholic spirit made from rice. Can be drunk neat or used in cooking. It’s available in larger supermarkets or at the Asia Shop. You don’t need the best quality for cooking. High-quality sake can be very expensive. 😉 If you don’t have sake on hand, you can omit it for this recipe.
• Sugar → To taste.

👩‍🍳 Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉

• Cook Ramen Eggs: Bring a large pot of water to a boil. Carefully add eggs (room temperature) to the boiling water (with a slotted spoon/ladle) and simmer gently for 6 minutes (set timer).
• Prepare a bowl with ice water and quench the eggs in it.

• Prepare Marinade Mixture: Add soy sauce, mirin, sake, and sugar to a small saucepan and bring to a boil. Stir until sugar is dissolved. Remove from heat and allow to cool.
• Peel cold eggs and place them in a freezer bag/ziplock bag. Pour marinade over them, seal well, and let them marinate in the refrigerator for 12-24 hours.

• Cut marinated eggs in half using a sharp knife and use them as a topping for a ramen of your choice! 

Hint: If you prefer hard-boiled egg yolks, cook the eggs for 8-9 minutes!

🫙 Make-Ahead & Storage Instructions

It is best to prepare the ramen eggs 12-24 hours before use and leave them in the marinade in the fridge for that time. If you are in a hurry, 2 hours will do it too.

After 24 hours, you should remove the ramen eggs from the marinade (otherwise, they take on too much flavor) and store them in an airtight container in the refrigerator for up to 3 days.

Either use the marinade the same day as a sauce for a stir-fry dish or throw it away.

🥚 More Japanese Recipes

• Wakame Salad
• Yaki Udon

📖 Recipe