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Ramen Eggs - this recipe shows you how to make delicious, runny, and gooey Japanese eggs for ramen perfectly. Super easy, just marinate and boil!
Table of Contents
What Are Ramen Eggs?
Japanese ramen eggs…you know those perfectly boiled and marinated eggs with a nicely set egg white but gooey, soft egg yolk that is so creamy and silky that you just can’t get enough?
Yes, they are what I call ramen eggs, because only with Japanese ramen, we can get boiled eggs so refined and so utterly delicious.
I love ramen eggs or ajitsuke tamago, which in Japanese (means “flavored eggs”).
Other Recipes You Might Like
Miso Ramen
Spicy Sriracha Soba Noodle Soup
Yakisoba (Japanese Fried Noodles)
Ingredients for Ramen Soft Boiled Egg
Baking soda
Eggs
Japanese tsuyu or soup base
Cooking sake
Mirin
Soy sauce
Cooking Tips
Timing is everything, and you have to be very precise when it comes to the cooking time.
Just one minute could make the eggs under cooked with unset egg white, or overcooked as the egg yolk will be completely set.
The cooking time also depends on the temperature of the eggs, whether they are straight out of the fridge or at room temperature. My recipe uses room temperature eggs
Another challenging part of this recipe is the freshness of the eggs as the egg shells might be hard to peel and hence you won’t have pretty eggs if the shells don’t come off easily. For that, I used baking soda while boiling the eggs to make the peeling easier.
As simple as they look, they do take some time to make. After you boil the eggs, you marinate the egg in the soy sauce mixture overnight or best 24 hours so the eggs taste absolutely flavorful.
Frequently Asked Questions
How Long Can You Keep Ramen Eggs?
You can store the eggs, unopened and sealed, in the fridge for up to 3 days. Throw away the marinade after 12 hours. Reheat in ramen soup to serve.
How Many Calories?
This recipe has 83 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
50mlJapanese tsuyu or soup base(such as Mizkan Bonito-Flavored Soup Base)
50mlcooking sake
25mlsoy sauce or Tamari soy sauce
25mlmirin
Instructions
Combine the water and baking soda in the pot and bring the water to boil. The water level must be deep enough to cover all eggs. When the water boils, add the eggs and cook for 7 minutes.
In a separate pan, add all the ingredients in Seasoning Sauce together. Bring the sauce to boil, then remove from the heat and let cool.
When your eggs are done cooking, plunge them into ice water and leave to sit for 5 minutes. Carefully peel off the shells, while the eggs are still in the water. Make sure you remove the membrane covering the egg white.
In a container or a bag, add the Seasoning Sauce and the eggs. Gently rotate the eggs to make sure they’re evenly covered in the sauce, then leave to stand overnight, or 1 or 2 days in the fridge. When they are ready to serve, slice into halves and serve with ramen or eat as a snack.
Notes
I used room temperature eggs. The eggs are best after 2 days in the fridge. Baking soda helps with the peeling of the eggs so your ramen eggs will be pretty and nice!
Course: Japanese Recipes
Cuisine: Egg
Keywords: ramen egg
Nutrition
Nutrition Facts
Japanese Ramen Egg
Amount Per Serving (6 people)
Calories 83Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 164mg55%
Sodium 874mg38%
Carbohydrates 3g1%
Sugar 1g1%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These soy-marinated eggs can also be a healthy and convenient snack all on their own! You could even doll them up a little to serve as an izakaya-style appetizer. Or do what I do: pack one ramen egg in your bento box and save one for a low-carb side to your dinner.
However, if you really want to reuse the marinade for another batch of eggs, we recommend using it within 5 days of making the marinade and only using it once more. Every time the marinade is used, the flavor becomes more diluted.
In a medium bowl, combine the noodles and the seasoning packet with 2 cups of water and microwave on high power until the noodles are cooked, 4 minutes. Stir the noodles and crack the egg on top. Microwave on high power until the egg white is just cooked through but the yolk is still runny in the center, 1 minute.
Try a vegan version of the infamous TikTok ramen for a quick, easy, and satisfying recipe. Skip the broth, and instead mix ramen noodles with a sweet and spicy soy sauce, Just Egg, and Everything Bagel Seasoning. Top it all off with fresh Chinese chives for the perfect lunch or dinner!
Instant ramen can taste even better and more filling with a few quick modifications. Famed chef Roy Choi has said he adds American cheese, butter, and egg to his instant ramen. You can also try adding soy sauce, kimchi, or peanut butter for added flavor.
You just cook your ramen like normally, then just beat up an egg, add it to your noodles with some garlic powder, the seasoning packet that came with your noodles, and a stick of butter. Give it a little stir for a minute. Little confession. I have actually never had an egg in my noodles before.
Carefully and gently lower one egg at a time into the boiling water with a mesh strainer/skimmer or a ladle. When you add the first egg, set a 7-minute timer. You can cook them 6 to 6½ minutes for a runny egg yolk and 8 to 9 minutes for a custard-like egg yolk.
Ramen Eggs (Ajitsuke Tamago) are soft boiled eggs with a sweet, salty, and rich umami flavor. The yolk is perfectly soft and the flavors of the egg are SO delicious when topping your ramen, or any other way you want to eat them!
Eggs- Large eggs work best for this recipe and are ideal for making Ajitsuke Tamago. If you are using smaller ones, adjust the cooking time (see recipe notes). Vinegar- adding this to the boiling water is a good trick in easy peeling of the eggs.
Some common flavourings that can be added to the steeping liquid are: dried shiitake mushrooms, dried sardines or anchovies, bonito flakes, kombu, and even onion and garlic. Ramen eggs will keep for around 4 days refrigerated in their liquid or out of it. The eggs will likely be fully cured after 2 days.
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.
Ramen eggs are Japanese soft-boiled eggs marinated in a sweetened soy sauce mixture and served as a ramen topping. In Japan, ramen eggs are called ajitsuke tamago or ajitama.
How much time is needed to make hard boiled eggs? Hard boiled eggs should be cooked for about 10-12 minutes. This timing avoids a powdery, dry yolk that comes from overcooking while keeping it solid enough for applications like devilled eggs or egg salad.
Gently lower in fridge-cold eggs. Lower the heat slightly – so the eggs don't crack due to being bashed around but water is still at a gentle boil. Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks.
Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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