These soy-marinated ramen eggs (ajitsuke tamago) have a custardy, jammy yolk and are soaked in a sweet, savory, umami-rich, soy-sauce marinade for a flavorful topping for ramen, rice, salads, and more!
Eggs are one of my all-time favorite ingredients. I’ve yet to find a method I dislike: boiling, poaching, scrambling, or even cooking them into dishes like shirred eggs and eggs in purgatory. These ramen eggs (soy sauce eggs) are one of my obsessions.
They’re perfectly jammy and packed with flavor. They only require simple pantry ingredients and a simple method to prepare. Ready to enjoy in a bowl of ramen, as a side dish with rice, or as a delicious snack.
What Is a Ramen Egg
Ramen eggs are also called Japanese soy sauce eggs, shoyu tamago, nitamago, ajitama, or ajitsuke tamago. They are flavorful soft-boiled eggs (they MUST have a jammy yolk) marinated in a sweet and savory, soy sauce-based marinade.
When done right, the eggs absorb the marinade flavors and take on a deep brown color on the exterior. They’re creamy in the middle and packed with rich, umami-dense flavor, ready to take your ramen or miso ramen to the next level.
These Japanese soft-boiled eggs are also great for adding to bento boxes. Serve them over rice or ramen noodles/instant ramen, in salads, or over avocado toast. Or enjoy the soy eggs as a snack, lightly sprinkled with sesame seeds.
Best of all, this ramen eggs recipe requires simple ingredients. Combining soy sauce, mirin, garlic, ginger, and sugar, the ramen egg marinade is salty, sweet, and with a wonderful umami quality. You can marinate them for as little as 3 hours up to 3 days!
Ajitama Egg Ingredients
Rely on a few ingredients to prepare these aromatic marinated eggs (soy eggs).
- Eggs: I used large, room-temperature eggs that are similar in size.
- White vinegar: To add to the eggs while cooking for easier peeling.
You can also add some salt to the water – which is also meant to help with peeling.
The Ramen Egg Marinade
- Soy Sauce: Dark soy sauce is best for its depth of flavor and deeper color. Use tamari/coconut aminos if you’re gluten-free.
- Aromatics: This Japanese ramen eggs recipe uses garlic and ginger for a robust and slightly hot flavor.
- Sugar: To balance the tangy and salty flavors and add a subtle sweetness. You can use regular white sugar, raw cane sugar, light brown sugar, or even coconut sugar.
- Mirin: Mirin is a slightly sweet, acidic rice wine. It adds a tangy, sweet flavor to the shoyu egg (soy eggs).
- Water: To bring the marinade to the correct consistency. For more flavor, use a combination of sake (the alcohol boils off, leaving just flavor) and water or all sake.
You also need an ice water bath to halt the eggs cooking progress and make the perfect ramen eggs (aka super soft yolks!).
How to Make Ramen Eggs (Soy Sauce Eggs)
Prepare the Marinade
First, peel and slice the ginger and smash or slice the garlic. Then, add them to a small saucepan along with the soy sauce, mirin, and sugar.
Heat the mixture over medium heat, often stirring, until the sugar dissolves, then for a further 1-2 minutes.
Remove the pan from the heat and add the water. Remove the ginger and garlic with a strainer and set the liquid aside to cool.
There’s no need to discard the ginger/garlic. Instead, chop it up and use it within your ramen, stir-fries, and other recipes. If you leave them in the marinade, their flavor will become stronger over time and may throw off the flavor balance.
How to Soft Boil an Egg for Ramen
Optionally, use a thumbtack/needle (I like to use the back of a spoon or something to gently tap it into the shell) or an egg piercer to carefully prick the wide end of your eggs. This allows air to escape the shells while they cook for a smoother, rounder egg.
Meanwhile, bring a large pot of water and the white vinegar to a boil.
Once boiling, use a slotted spoon to carefully lower the eggs in the water. Then lower the heat to a simmer (bubbling but not causing the eggs to bounce about). Allow them to boil for exactly 7 minutes.
Set a timer from when the first egg is submerged in the boiling water to ensure they aren’t overcooked. Keep in mind that cooking times vary depending on the size of the eggs as well as your preference for their doneness.
Immediately after cooking, transfer the eggs to an ice bath (a bowl of iced water with ice). Leave them to sit for at least 8-10 minutes or until they’re entirely cooled.
This step is crucial to maintain the jammy/runny yolk. If you don’t halt the cooking process, the residual heat will continue to cook the eggs.
Once cool, peel the eggs. Gently tap one side against a surface and then roll the egg back and forth over the counter to break up the shell. Then carefully peel them. Here are my top tips for peeling eggs if you need extra help.
How Long to Marinate Soy Sauce Eggs
Transfer the eggs to a glass container (I prefer a large jar, but a bowl will work, too). Cover them with the soy sauce mixture. It can help to place a little weight (a small coaster/plate) over the top to ensure any floating eggs still get soaked.
You can also use a Ziplock. First, place it in a bowl and add the eggs and marinade. Then push out all excess air. Clip the bag closed just above the eggs rather than at the “zip” top.
Leave the ajitama eggs to marinate in the fridge for a minimum of 3 hours (for a very subtle color/flavor) and up to 3 days. I find overnight is best.
To serve ramen with egg, slice one in half and place the egg in ramen (which will warm it up). If you want it a little warmer still, submerge it in boiling water for 10-15 seconds first, then slice and serve.
When cutting ramen boiled eggs, wet the knife to stop the yolk from sticking. Clean and re-wet it between each egg. Alternatively, use cotton thread. Just wrap it around the egg and pull.
How Long Do Ramen Eggs Last
You can store the soy-marinated eggs in the refrigerator for up to 4 days. Allow them to marinate to your desired color and flavor, then move them to a clean airtight container so they don’t become too salty.
When storing eggs, keep them away from foods with a strong odor as they can absorb them and affect the flavor.
FAQs
Cooking the eggs in boiling water for exactly 7 minutes yields perfectly jammy egg yolks every time. Alternatively, you could use an air fryer for between 13-14 minutes.
Technically yes, you can reuse the marinade for a further 1-2 batches, though many people report the flavor isn’t the same/as good. So it’s best practice to make a fresh batch. However, you could add the marinade to other recipes, like re-boiling it to enjoy with rice or stew.
Pricking the eggs and boiling them with a spoonful of vinegar helps with peeling. Also, my preferred method to peel eggs is to tap the side of the egg (not top or bottom) against a surface until it cracks. Gently roll it back and forth to fracture the entire shell.
Then, it is easy to peel away the loose shell.
Removing the shell under running water can help make the process easier too. Don’t wait before peeling them – the longer they cool, the more “clingy” the shells become.
This depends on how many eggs you place in the ice bath. For a few, 8-10 minutes is likely enough, but for a larger batch, they may require up to 15 minutes to cool completely.
More Simple Egg Recipes
- Pickled Eggs
- How Do You Poach an Egg? (Multiple Methods)
- How to Pasteurize Eggs (4 Ways)
- How to Separate Egg Whites and Yolks (2 Methods)
If you try this ramen egg recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Perfect Ramen Eggs – Soy Sauce Eggs
Ingredients
- 6 eggs large, room temperature
- 1 tablespoon white vinegar
- 4 cups water or more for boiling the eggs, make sure to cover them by at least 1 inch
Marinade
- 2 garlic cloves
- 3 slices ginger
- 1 tablespoon brown sugar or regular sugar, coconut sugar, etc.
- 1/4 cup soy sauce dark soy is best for deeper color and flavor; use tamari or coconut aminos if gluten-free
- 2 tablespoon mirin rice wine optional
- 1.5 cups water or a combination of sake and water
Ice Bath
- 3-4 cups ice water a bowl of cold water with ice – needed to cool the eggs after cooking
Instructions
Prepare the Marinade
- Peel and slice the ginger and smash or slice the garlic. Add them to a small saucepan along with the soy sauce, mirin, and sugar.
- Heat the mixture over medium heat, stirring often, until the sugar dissolves, then for a further 1-2 minutes.
- Remove the pan from the heat, add the water, remove the ginger and garlic with a strainer, and set the liquid aside to cool.There’s no need to discard the ginger/garlic. Instead, chop it up and use it within your ramen, stir-fries, and other recipes. If you leave them in the marinade, their flavor will become stronger over time and may throw off the flavor balance.
Boil the Eggs
- Optional step – use a thumbtack/needle (I like to use the back of a spoon or something to gently tap it into the shell) or an egg piercer to carefully prick the wide end of your eggs. This allows air to escape the shells while they cook for a smoother, rounder egg.
- Bring a large pot of water and the white vinegar to a boil.
- Once boiling, use a slotted spoon to carefully lower the eggs into the water. Lower the heat to a simmer (bubbling but not causing the eggs to bounce about) and allow them to boil for exactly 7 minutes.Set a timer from when the first egg is submerged in the boiling water to ensure they aren’t overcooked. You can cook them +/- 1 minute depending on how runny or custardy you like them.
- Immediately after cooking, transfer the eggs to an ice bath (a bowl of cold water with ice) and leave them to sit for at least 8-10 minutes or until they’re entirely cooled.
- Once cool, peel the eggs by gently tapping one side against a surface and then rolling it back and forth over the counter to break up the shell. Then carefully peel them.
Marinate the Eggs
- Transfer the eggs to a glass container (I prefer a large jar, but a bowl will work, too) or a Ziplock bag and cover them with the soy sauce mixture.If using a Ziplock, place it in a bowl first, then push out all excess air and clip the bag closed just above the eggs rather than at the ‘zip’ top. For a jar, it can help to place a layer or two of kitchen roll over the top to ensure any floating eggs still get soaked on top.
- Leave the eggs to marinate in the fridge for a minimum of 3 hours (for a very subtle color/flavor) up to 3 days. I find overnight is best.Enjoy with ramen or as a snack.
Storage Instructions
- You can store the soy-marinated eggs in the refrigerator for up to 4 days. Allow them to marinate to your desired color and flavor, then move them to a clean airtight container so they don't become too salty.When storing eggs, keep them away from foods with a strong odor as they can absorb them and affect the flavor.
Video
Notes
- Tweak the sweetness: If the eggs are too salty after marinating for 3 hours, add extra mirin or sugar to the marinade for added sweetness.
- Make it your way: Adjust the sweetness, optionally omit the aromatics, add more flavorings, etc.
- Don’t skip the ice bath: This halts the eggs’ cooking process to ensure they remain jammy in the middle.
- Marinate to taste: Everyone’s perfect flavor level will differ, so experiment with a batch to find your favorite time (i.e., 3hrs vs. overnight vs. 24 hours vs. 2 days vs. 3 days). I like to make a large enough batch to enjoy them over several days.
- Boiling time may vary: Based on if the eggs are room temp, chilled, large, medium, or small. I recommend cooking a couple of test eggs with a difference of 30 seconds to test your desired consistency.
Marj
These eggs are so good. I love jammy eggs, and these are perfection. I did not pierce the eggs, they were beautiful anyway. I always stem my eggs for 6 to 7 minutes, and that is what I did. The rest is entirely this recipe. WOW!
Now, I want your recipe for ramen…that picture makes me salivate.
Support @ Alphafoodie
Thank you so much for your comment, Marj. Glad you like them. I already have the ramen recipe on the blog – https://www.alphafoodie.com/japanese-inspired-ramen-noodle-soup/
Iulia
What brand of eggs did you use that gave you such a spectacular yolk?
Support @ Alphafoodie
Hi Lulia,
I use free-range eggs and they tend to have more of an orange yolk.
Drew
This recipe was VERY helpful, especially with boiling the eggs since I really *despise* peeling the little suckers when their shells start sticking. The key is to follow your boiling and cooling instructions, but PEEL THEM IMMEDIATELY! Once the eggs sit for more than an hour or two, the shells get clingy again and that weird opaque skin covering each hard-boiled egg causes problems.
As for flavor, definitely marinate for a few days to achieve spectacular flavor; nothing delicious happens in mere minutes, haha…
Support @ Alphafoodie
Thank you so much for your comment, Drew. Glad you enjoyed the recipe.
Marj
My peels never stick, and I let them sit in a bowl in the refrigerator for up to a week. It’s my go to protein snack. If you steam them, then chill in ice, no problems.
Support @ Alphafoodie
Thanks for your tip! 🙂
audrey
can I reuse the marinade the next day and add eggs I boiled?
Support @ Alphafoodie
Hi Audrey,
It’s better to make the marinate again for each new batch.
Ka
Better not reuse the marinade – I’ve done it once and destroyed a batch of eggs. They just went bad and didn’t really “soak” any juices from marinade. I guess the acidity, salt and/or flavor wasn’t there anymore? I don’t know, but it certainly didn’t work.
Support @ Alphafoodie
Thank you for your feedback. Indeed, it’s best to make a new batch.
Amy
Hi, I’ve tried several egg marinade recipes only to be disappointed by how salty or plain the eggs turned out to be. I didn’t give up until I found your recipe. It’s wonderful! The eggs tasted great whether I marinated them for a few hours or a few days. I was wondering if there was a specific reason why you take out the ginger and garlic after heating them up, because I usually just leave mine in
Support @ Alphafoodie
Hi Amy,
Thank you for your comment. Glad you’ve enjoyed the recipe.
No specific reason to remove the ginger and garlic besides thinking the marinade would become stronger over time. As long as you like the taste, feel free to leave them.
Paul
I just did this recipe today and I’m excited to taste the eggs tomorrow.
I wish that the yolks would be runny but I am concerned that they might be cooked hard because the eggs I used are rather tiny.
I also noticed that I didn’t hit the air pockets when I pierced the eggs but it turned out well. I’m just worried about my yolks. 😀
Support @ Alphafoodie
Thank you for your comment, Paul. I am glad you’ve tried this recipe. Hope the yolk turned out OK for you.
G-G-P
Bet they were tasty but took a bit to long to marinate.
Support @ Alphafoodie
Hi,
The eggs can be used in as little as 3 hours. Within 3 hours you get marinated, slightly colored eggs with a runny gooey yolk. You can of course keep marinating them further for more intense flavor and color. I hope this helps.
Victoria Ruth Barnett
My eggs turned out undercooked in 6 minutes. The whites were too runny and fragile to peel them, so I’d go for six and a half minutes next time
Support @ Alphafoodie
Hi Victoria ,
Were the eggs at room temperature or from the fridge before boiling them? If you get directly from the fridge and put them right away to boil, it would be best to add an additional minute for cooking them.
Sam
Hey, thank you for the recipe! Very helpful. If you were to serve these with a hot meal, like ramen, how would you go about heating them back up without overcooking the yolk?
Support @ Alphafoodie
Hi Sam,
Thank you for your comment. You can either just add the egg to the hot ramen and it will warm up, or you can submerge it in boiling water for 10-15 seconds. I hope this helps.
Emily lynn
Hey! Awesome flavor and love the easiness. I ran into a tad problem with my tiny poked hole at the top. My egg whites spewed out of the eggs for the first 4 minutes as if the hole was gigantic! (Twas micro indeed) Any suggestions on this?)
Support @ Alphafoodie
Hi Emily,
Maybe you could try using a small needle to make a small hole. This is only needed so that you don’t get the flattened end of the egg white. When there’s a hole, the air escapes and you get a smoother rounder end. I sometimes boil the eggs without pricking the shell and they are still great.
I hope this helps.
Brianna
Great recipe! I’ve made 2 batches now. I prefer my eggs cooked at 7-8 minutes. The vinegar in the water made pealing eggs easy for the first time in my life. No missing chunks of egg! The second time I made this, I added 2 tbs saki and reduced the water to 1 cup. Best ramen egg recipe I’ve found to date. Thank you!
Samira
Thank you so much for sharing this, Brianna. I am so happy you enjoyed the recipe.
I will give your version a try 🙂
Kat
Hi! Just wondering, if I marinate the eggs for 3 days, are they still good up to 4 days later? Or should they be eaten sooner?
Samira
Hi Kat,
You can definitely marinate the eggs for 3 days but then they should be eaten faster. Depending on how soft-boiled or hard-boiled they are, you should consume them within a week (from when boiling them). I hope this helps and you make the recipe 🙂
Ed Howard
Hi there, I just tried this recipe and everything was fine until it was time to peel. They were stuck to the egg shells and a lot of the whites broke off. I am still going to use them so there is still hope. But for next time are you suggesting I leave them in the water 30 – 60 seconds longer and that will make them easy to peel?
Support @ Alphafoodie
Hi Ed,
Thanks for your comment. Sorry to hear you had issues with peeling the eggs. I find that adding white vinegar to the boiling water helps for peeling them. And then yes, as you suggest, leaving them a little longer to cool should also help. 🙂
Ebishy
I was a little iffy about using this recipe, but the picture of your eggs told me otherwise. The marinade was awesome, the mirin really helped bring it up another level too.
I followed the soy and water amount, everything else I added to taste. The eggs were to runny when I made them the first time ( made them 3 times already), so I just used my own way for hard boiled eggs, 11 minutes from cold to boiling water. Vinegar did not help with peeling eggs, which was the hardest and most frustrating part of this recipe!
I also suggest boiling the marinade before using it to marinate eggs again.
I also took the leftover marinade to boil a stew of potatoes, carrots, chicken and onions. It was so good!
Thanks for the recipe!
AlphaFoodie
Thank you for the notes! Sorry to hear that the vinegar trick didn’t work for you- but I’m glad they worked out in the end.
Ooh – I may have to try that tip of adding to a stew, it sounds delicious.
Elizabeth
6 min was certainly not enough time to get the eggs cooked through. I like a runny yolk but the whites were still clear and impossible to peel!
AlphaFoodie
Oh no! I’m sorry to hear that. I did lots of testing to get the perfect timings, however, I understand that it can vary depending on how high the heat is on the pan. Make sure to only place the eggs in the pan once the water is already boiled and increase the heat if needed. You may need an additional 30 seconds – 1 minute. However, eggs can very quickly go from sof-boiled to hard so I’d test with an additional 30 seconds to begin. Hopefully, you get better results next time.
Jacqueline
Are you starting with room temp or fridge temp eggs?
Samira
Hi Jacqueline,
I usually use room temperature eggs. If you get directly from the fridge and put them right away to boil, it would be best to add an additional minute for cooking them.
I hope this helps and you enjoy the ramen eggs. 🙂
Bernadette
Cooking time can vary too cuz there r diff size eggs jumbo large small ect
Support @ Alphafoodie
You are right, Bernadette. Thank you.
I would also suggest using eggs with similar sizes when possible 🙂