Ramen Eggs (Ajitsuke Tamago)

Ramen eggs are delicious Japanese-style eggs that are soft-boiled and marinated overnight. The jammy, custardy yolk are perfect on top of ramen or even just on its own.

I’ve been experimenting with making ramen these past couple years, attempting to make everything from scratch so that one day I could assemble myself a master bowl of ramen…

These eggs were one of the first components I ever learned and they’re incredibly tasty and so simple to prepare. Boil a couple eggs, prepare the soy marinade, and soak the peeled eggs in that marinade overnight.

I feel like people tend to overcomplicate this recipe, but trust me it’s easier than you think.

What are ramen eggs?

Ramen eggs are also known as ajitsuke tamago or simply ajitama. They’re Japanese soft-boiled eggs marinated in a sweet and savory soy marinade. You’ll find these commonly placed on top of ramen (my favorite part!), but you could also simply enjoy them on top of rice, salads, or even sandwiches.

Initially when the eggs are boiled, the yolks tend to be runny, but the magic happens when you let them sit in the marinade overnight. The high salt content from the soy sauce draws water out from the yolk, causing it to firm up slightly (resulting in a jammy consistency) and concentrate its fatty flavors. The marination process also allows the sauce to permeate the egg, seasoning it throughout.

I know it got a bit science-y there, but I’m a total nerd for anything food science. It’s just so damn cool.

Cooking time for eggs

I find that the sweet spot for jammy, slightly runny egg yolks is 7 minutes. For reference, that’s taking the eggs straight from the fridge (still cold) and then boiling them on medium-high since too high of a heat will crack your eggs from the rolling boil.

If your eggs are coming from room temperature, boil them for 6 to 6.5 minutes instead for that similar egg texture.

Instructions for ramen eggs

Bring a pot of water to a boil. Once boiling, gently lower the eggs. Turn down the heat to medium-high and boil for exactly 7 minutes for a soft-boiled yolk consistency.

Transfer the boiled eggs into an ice bath to cool down completely.

Meanwhile in a sauce pot, combine together the soy sauce, mirin, sake, and sugar. Bring this mixture to a boil, then let simmer for 1 minute. Remove from heat and let cool completely.

Peel your boiled eggs and transfer to a container of your choice. Pour in the cooled soy marinade, then place a paper towel or plastic wrap on top to fully submerge the eggs.

Let the eggs marinate for at least 8 hours to overnight.

FAQs

How long do ramen eggs keep?

To avoid overly salty eggs, I’d recommend removing the eggs from the marinade after 12-24 hours of soaking. Afterwards, simply keep the eggs in an airtight container and consume within 3 days.

Can I reuse the marinade?

If any traces of yolk or egg leaked into the marinade, this can cause it to spoil faster (in that case, I would just chuck it). Otherwise, if you really needed to, you could use it for one more batch -just be sure to boil the marinade for about 2 minutes and let it cool completely before using. You could also repurpose the marinade as a sauce for stir-fries or fried rice!

Can I customize my ramen eggs?

You 100% can. Sometimes I’d add a tablespoon of Korean chilli flakes for a bit of spice, and maybe some dried mushroom or kombu to boost the umami notes. You could also experiment with other spices such as garlic, ginger, star anise, etc.

Here’s some other egg recipes you might enjoy:

• Adobo Eggs
• Japanese Egg Sandwich (Tamago Sando)
• Chinese Egg Fried Rice
• Tomato Egg Stir Fry