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    Home » All Recipes » Sides

    Ramen Eggs - Soy Sauce Marinated Eggs

    Published: Sep 2, 2021 · Modified: Sep 2, 2021 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 18 Comments

    1.9K shares
    Jump to Recipe
    Ramen eggs or soy sauce eggs cut in half to reveal soft boiled eggs with runny jammy yolk.
    Ramen eggs or soy sauce eggs cut in half to show runny jammy yolk place on top of ramen noodles.
    Ramen eggs with soft boiled yolk cut in half and placed on top of ramen noodles.
    Ramen eggs or soy sauce eggs cut in half on a plate with text overlay with red background.
    Ramen eggs or soy sauce eggs cut in half on top of a bowl of ramen.
    Soft boiled soy sauce eggs cut in half on a plate with text overlay.
    Ramen eggs or soy sauce eggs cut in half to reveal soft boiled eggs with runny jammy yolk.

    Ramen eggs are soy sauce marinated eggs that are soft boiled for a runny, jammy yolk. They're also called shoyu eggs, soy sauce eggs, or soy marinated eggs. In Japan they're called ajitama or ajitsuke tamago (味付け玉子) and are often served atop a bowl of ramen.

    Soft boiled ramen eggs (ajitama) marinated in soy sauce and cut in half to show runny, jammy yolk.

    Ramen eggs are delicious soft boiled eggs that are marinated in a soy sauce and mirin mixture. No bowl of ramen is complete without these eggs in my opinion. They can have a soft, runny yolk, or a gelatinous jammy yolk according to your preference.

    Ajitama has a savory, umami taste, and depending on how long they've been marinating for, they'll have a stronger soy sauce flavor.

    Ramen eggs (ajitama) marinated in soy sauce cut in half and placed on top of a bowl of ramen noodles garnished with green onions and nori.

    Ramen eggs are also known as soy sauce eggs, soy marinated eggs, or shoyu eggs. In Japan they go by 'ajitama' which is a portmanteau of 'ajitsuke tamago' (味付け玉子) which translates to seasoned eggs.

    Ramen eggs or soy sauce eggs marinated in a soy mirin mixture that's been cut in half to show jammy yolk.

    These soy sauce eggs also make a great snack and can be added to salads, rice bowl, or other noodles. Ramen eggs are low carb, naturally keto friendly, and high in protein.

    Ingredients

    Ingredients for ramen eggs with soy sauce and mirin marinade with text overlay.
    • Eggs - I used large eggs; cooking times are based on this size. Tip: Older eggs are easier to peel.
    • Vinegar - Adding vinegar when boiling eggs softens the shell which makes it easier to peel.
    • Mirin - This is a Japanese rice wine. Substitute with water or stock with a pinch of sugar and a few drops of vinegar.

    How to Make Ramen Eggs - Soy Sauce Eggs

    • Soft boiled egg placed in an ice bath to stop cooking.
    • Tapping an egg shell with the back of a spoon to crack the shell.
    • Spoon being inserted between a soft boiled egg and the shell for easy peeling.

    Soft Boiled Eggs:

    Cold eggs: Boil for 7 minutes straight from the fridge. Starting with cold eggs protect the center yolk from over cooking.

    Room temperature eggs: Allow the eggs to come to room temperature for about 30 minutes prior to cooking. Boil for 6 minutes. The egg shell is less likely to crack due to less variance in temperature.

    Ice Bath: Prepare in advance and immediately transfer the eggs to an ice bath to stop further cooking.

    • Soft boiled eggs in a soy sauce and mirin marinade inside a plastic bag set in a small bowl.
    • Soy sauce eggs marinating in soy sauce and mirin inside a plastic bag place in a bowl.
    • Soft boiled ramen eggs marinating in soy sauce and mirin in a plastic bag twisted closed..

    Make Marinade:

    Add the ingredients for the marinade in a plastic ziplock bag and place it in a bowl for stabilization. Gently add the eggs, then push out any extra air.

    Twist and clip the bag closed to allow the marinade to completely cover the eggs. This allows you to make a smaller amount of marinade without any waste.

    Ramen eggs (ajitama) marinated in soy sauce cut in half and placed on top of a bowl of ramen noodles garnished with green onions and nori.

    Soy sauce eggs can be used after 1 hour and up to 3 days later. Cut in half and serve atop a hot bowl of ramen. Enjoy!

    Substitutions & Variations

    • For ramen eggs made without mirin: Use water or stock with a pinch of sugar and a few drops of vinegar. Mirin is a Japanese rice wine that's slightly sweet and acidic with a low alcohol content. There are also non-alcoholic mirin available.
    • Spices: Feel free to add a few slices of ginger or garlic to the marinade.
    Ramen eggs marinated in soy sauce with soft boiled yolk cut in half to show orange, runny yolk on a plate.

    FAQ

    How do you cook soft boiled eggs for ramen?

    For cold eggs directly from the fridge, boil for 7 minutes. For room temperature eggs, boil for 6 minutes. Immediately place them in an ice bath.

    How long do soy marinated eggs last?

    I recommend consuming within 3 days of making them. Store them in the marinade in the fridge.

    Can I reuse the soy egg marinade?

    If you'd like to reuse the marinade, I suggest boiling and cooling it first. But I recommend making a fresh batch of marinade for best flavor.

    I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!

    Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!

    Thanks so much for stopping by! 🧡 -Jamie


    More recipes:

    • Mayak Egg (Korean Marinated Eggs)
    • Easy Classic Keto Deviled Eggs
    • Yaki Udon | Stir Fried Udon Noodles
    • Japanese Hamburger Steak (Hambāgu ハンバーグ)
    Ramen eggs marinated in soy sauce cut in half to reveal soft boiled eggs with runny yolks.

    Ramen Eggs - Soy Sauce Marinated Eggs

    Ramen eggs are soy sauce marinated eggs that are soft boiled for a runny, jammy yolk. They're also called shoyu eggs, soy sauce eggs, or soy marinated eggs. In Japan they're called ajitama or ajitsuke tamago and is often served atop a bowl of ramen.
    5 from 193 votes
    Pin Share Print
    Prep Time 3 mins
    Cook Time 7 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine Chinese, Japanese, Korean
    Servings 6

    ☑ Ingredients
     

    • 6 eggs
    • 1 Tablespoon vinegar - for easy peeling

    Ramen Egg Marinade

    • ¾ cup water or stock
    • 3 Tablespoons soy sauce
    • 3 Tablespoons mirin - see Note 1 for substitutions
    • 1 teaspoon dark soy sauce - (optional for deeper color)
    Prevent your screen from going dark

    Instructions
     

    Soft Boil Eggs

    • Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easy peeling, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs from the refrigerator. See Note 2.
      Stir the eggs in one direction for the first 30 seconds for an even cross section.
      6 eggs, 1 Tablespoon vinegar
    • Peel eggs: After the timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.
      Tapping an egg shell with the back of a spoon to crack the shell.

    Marinate Eggs

    • Marinate eggs: Place a ziplock plastic bag in a small bowl or cup for stabilization. Then add the water or stock, soy sauce, mirin, and optional dark soy sauce to the plastic bag.
      Gently place the eggs inside the bag and squeeze air out of the bag to ensure the eggs are covered in the marinade. Twist and clip the bag closed. This allows for a smaller amount of marinade to cover the eggs without extra waste.
      Marinate in soy mirin mixture for up to 3 days in the fridge.
      ¾ cup water or stock, 3 Tablespoons soy sauce, 3 Tablespoons mirin, 1 teaspoon dark soy sauce
      Soft boiled ramen eggs marinating in soy sauce and mirin in a plastic bag twisted closed..
    • Serve: Cut in half and place on top of ramen noodles or rice bowls. Enjoy!
      Ramen eggs (ajitama) marinated in soy sauce cut in half and placed on top of a bowl of ramen noodles garnished with green onions and nori.

    ✎ Recipe Notes

    1. Mirin substitutions - Mirin is a Japanese rice wine that's slightly sweet and acidic. For a non-alcoholic substitute, use water or stock with a pinch of sugar and a few drops of vinegar. Otherwise replace with half sake and half water, with a pinch of sugar.
    2. Boiling eggs - Be sure to boil the eggs in a pot large enough to hold them in a single layer. If your pot is too small, the eggs will lower the temperature of the water too much and the whites won't set in time. Stir in one direction for first 30 seconds for an even cross section. Room temperature eggs should be left on the counter for 30 minutes prior to boiling. 
    3. Marination time - Ramen eggs can be marinated in the fridge for up to 3 days. They can be enjoyed 1 hour after marinating but will taste best the next day.
    4. Storage - Store remaining eggs in the marinade for up to 3 days in the fridge.

    Nutrition

    Calories: 81kcal | Carbohydrates: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 630mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

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    1.9K shares

    Reader Interactions

    Comments

    1. Heather

      March 16, 2022 at 3:06 pm

      5 stars
      First time making these soy sauce eggs..and they were so good. Made the ramen SO much better!

      Reply
      • Jamie

        March 24, 2022 at 10:44 pm

        Yay I'm so glad to hear that Heather! Yes it's a must have for ramen! 🙂

        Reply
    2. Heidy

      November 02, 2021 at 6:07 am

      5 stars
      I hadn't had shoyu eggs that were good in so long. I want to say since I was in California. Your shoyu eggs were perfect! I am happy I found you on Pinterest because I am making more of your recipes! Have a fabulous day!

      Heidy

      Reply
      • Jamie

        November 17, 2021 at 4:00 pm

        Aww thank you so much Heidy! That makes me so happy. 🙂

        Reply
    3. Farrukh Aziz

      October 31, 2021 at 3:39 am

      5 stars
      I made this for a potluck party, and it was awesome! I used the non-alchoholic substitute for mirin, yet the eggs were delicious! Thanks, Jamie!

      Reply
      • Jamie

        November 17, 2021 at 3:59 pm

        I'm so happy to hear that Farrukh! Yes mirin isn't necessary to make delicious ramen eggs! 🙂

        Reply
    4. Brianna

      October 26, 2021 at 3:02 pm

      5 stars
      That jammy egg is one of my favorite parts of getting ramen. These eggs came out perfectly.

      Reply
      • Jamie

        November 17, 2021 at 4:01 pm

        That's great Brianna! Jammy eggs are my favorite part of ramen too!

        Reply
    5. LaKita

      September 16, 2021 at 9:53 am

      5 stars
      These ramen eggs are so perfect, flavorful, and delicious! I always wondered how the restaurants made them and this recipe is an exact copy. My at-home ramen will never be the same!

      Reply
      • Jamie

        November 17, 2021 at 3:56 pm

        Yay I'm so glad to hear that! Thanks for sharing!

        Reply
    6. Linda

      September 12, 2021 at 11:51 pm

      5 stars
      Love this egg soy sauce recipe. So easy, flavorful, and I just can't get enough of these eggs.

      Reply
      • Jamie

        November 17, 2021 at 3:58 pm

        Thanks Linda! So happy you liked these soy sauce eggs!

        Reply
    7. Claudia Lamascolo

      September 05, 2021 at 3:59 am

      5 stars
      Very flavorful eggs will make these again!

      Reply
      • Jamie

        November 17, 2021 at 3:54 pm

        Thanks for trying the recipe Claudia! Glad to hear you'll be making these again! 🙂

        Reply
    8. Marlynn

      September 04, 2021 at 6:13 pm

      5 stars
      These are so delicious with ramen! I added a little bit of garlic to the marinade, as you included in one of your suggestions, and it was so flavorful.

      Reply
      • Jamie

        November 17, 2021 at 3:54 pm

        Thank you Marlynn! So glad you enjoyed them!

        Reply
    9. Maria

      September 03, 2021 at 11:23 pm

      5 stars
      will definitely try this once I crave for ramen again!

      Reply
    10. Tavo

      September 02, 2021 at 11:11 pm

      5 stars
      Sounds like a delicious recipe! I'll make these today!

      Reply

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