With just a few ingredients and simple steps, you’ll have perfectly marinated soft-boiled eggs that add a flavorful punch to any bowl of ramen—or enjoy them as a snack!
What Are Ramen Eggs?
Ramen eggs, or ajitsuke tamago, are soft-boiled eggs marinated in a sweet and savory mixture of mirin, soy sauce, sugar, and water.
The marinade infuses the eggs with an umami-packed flavor while enhancing their silky texture.
It is one of the most popular toppings for ramen noodles, such as my Easy Spam Ramen.
Homemade Ramen Eggs
I always keep eggs in my fridge because they’re incredibly versatile and easy to store.
Eggs are a staple ingredient in my kitchen, and I use them in so many different recipes.
From baking cakes to cookies like Egg Cookies, to making Korean marinated eggs or sweet and sour eggs, they’re an essential part of my cooking routine.
And of course, Ramen Eggs are one of my absolute favorites.
Their soft, jammy yolks and savory, umami-packed flavor make them a delicious addition to ramen bowls, rice dishes, or even as a simple snack.
Note: For safety, I recommend using high-quality eggs, such as pasteurized eggs, when making ramen eggs. This ensures that the eggs are safe to eat, especially since the yolks remain soft and slightly runny.
Why You‘ll Love This Recipe
- Simple and quick: With just a handful of ingredients, you can create restaurant-style ramen eggs in your own kitchen.
- Customizable flavor: Adjust the marinade to your taste for a personal twist.
- Versatile: Use these eggs in ramen, salads, rice bowls, or enjoy them as a savory snack.
Ingredients
- 6 eggs
- 60g mirin
- 60g light soy sauce
- 15g white sugar
- 200g water
Instructions
Boil the eggs
Add enough water to a pot to cover the eggs. Bring the water to a boil over high heat. Carefully lower the 6 eggs into the boiling water using a spoon. Cook over medium-high heat for 6–7 minutes for soft-boiled eggs. Immediately remove the eggs from the water once the time is up.
Cool and peel the eggs
Place the boiled eggs into an ice water bath to stop the cooking process. Once cooled, gently crack the eggshells by tapping them on a flat surface and peel them carefully to avoid damaging the soft whites.
Prepare the marinade
In a clean pot, combine 60g mirin, 60g light soy sauce, 15g white sugar, and 200g water. Stir thoroughly until the sugar dissolves. Heat the mixture until it boils, then turn off the heat and allow it to cool completely.
Marinate the eggs
Submerge the peeled eggs in the cooled marinade, ensuring they are fully covered. Seal the container tightly with plastic wrap or a lid and refrigerate overnight. This allows the eggs to absorb the marinade and develop their signature flavor.
Note: For best results, consume the eggs within 3–4 days. You can reuse the marinade once if you boil it again and let it cool before marinating a new batch.
Frequently Asked Questions
How long can I store ramen eggs?
Ramen eggs can be stored in the refrigerator for up to 4 days. Make sure they are kept in a sealed container with the marinade.
Can I make the eggs fully cooked instead of soft-boiled?
Yes! Simply extend the boiling time to 9–10 minutes for hard-boiled eggs.
What else can I use the marinade for?
The marinade is great for tofu, chicken, or even vegetables! Just be sure to boil it before reusing it.
Homemade Ramen Eggs: A Must-Have for Noodle Lovers
Ingredients
- 6 eggs
- 60 g mirin
- 60 g light soy sauce
- 15 g white sugar
- 200 g water
Instructions
Boil the eggs
- Add enough water to a pot to cover the eggs. Bring the water to a boil over high heat. Carefully lower the 6 eggs into the boiling water using a spoon. Cook over medium-high heat for 6–7 minutes for soft-boiled eggs. Immediately remove the eggs from the water once the time is up.
Cool and peel the eggs
- Place the boiled eggs into an ice water bath to stop the cooking process. Once cooled, gently crack the eggshells by tapping them on a flat surface and peel them carefully to avoid damaging the soft whites.
Prepare the marinade
- In a clean pot, combine 60g mirin, 60g light soy sauce, 15g white sugar, and 200g water. Stir thoroughly until the sugar dissolves. Heat the mixture until it boils, then turn off the heat and allow it to cool completely.
Marinate the eggs
- Submerge the peeled eggs in the cooled marinade, ensuring they are fully covered. Seal the container tightly with plastic wrap or a lid and refrigerate overnight. This allows the eggs to absorb the marinade and develop their signature flavor.